Paleo Caramel Apple Crisp
Servings: 6
Ingredients
For the Apples and Caramel
- 1 cup full fat coconut milk
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 4 apples* cored, peeled, and diced
- 1 tbsp lemon juice
- 1 tsp cinnamon
For the crisp topping:
- 3/4 cup finely chopped pecans
- 1/4 cup almond flour
- 1 tsp cinnamon
- 1 tbsp coconut sugar
- 2 tbsp coconut oil
Instructions
- Preheat the oven to 375. Lightly grease an 8x8 square pan or 8x11 rectangular dish, set aside.
- Make your caramel sauce: heat coconut milk and coconut sugar of medium heat in a small saucepan. The mixture will begin to bubble, continue to cook while regularly stirring for 8-10 minutes. Then add vanilla extract and salt. Set aside to cool for a few minutes.
- Arrange the apples, lemon, and cinnamon on a single layer in the baking dish. Pour caramel on top.
- Make the crisp topping: in a small bowl, mix together pecans, almond flour, cinnamon, and coconut sugar. Fold in chunks of coconut oil. Spoon topping over the apples evenly, coating as much as possible.
- Transfer your baking dish to the oven and bake for 30 minutes, or until bubbly, and topping is browned. Serve hot or at room temperature.
Nutrition
Calories: 343kcal | Carbohydrates: 34g | Protein: 3g | Fat: 24g | Saturated Fat: 12g | Sodium: 133mg | Potassium: 263mg | Fiber: 5g | Sugar: 23g | Vitamin A: 65IU | Vitamin C: 6.9mg | Calcium: 41mg | Iron: 1.9mg