I was blessed to grow up idolizing a mother who not only loves to cook, but is also extremely talented in the kitchen and cares about nutrition. One of her specialty desserts is apple crisp. Every time she would make this dish, the home always smelt of a lovely apple, butter, brown sugar heaven. I’m drooling just at the thought of the smell.
This is a spin off of my mothers classic. Instead of creating one larger dish, I dished the crisp up into individual sized ramekins. I also thought it would be extra delicious (and pretty, might I add) to add a caramel drizzle on top. Top this bad boy with some vanilla ice cream and game over. YUM!
This dessert is so simple and quick to pull together. And my version is vegan (of course)! It’s been a major hit in my house and I’m sure it will be a hit in yours too. Let me know what you think and happy apple crisp eating!
Salted Caramel Apple Crisp
Ingredients
- 4 granny smith apples skin removed
- juice from half a lemon
- 1/2 cup coconut palm sugar
- 1/2 cup whole wheat flour
- 3/4 teaspoon salt pink himalayan
- 1/2 teaspoon cinnamon
- 8 tablespoons cold vegan butter cubed small - I use Earth Balance or Miyokos brands
- 1/2 cup pecans chopped
- 1/2 cup rolled oats
- 1/2 cup maple syrup
- 6 dates pitted
- 1/4 teaspoon vanilla extract
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Remove the skin from the apples if not done already. Core the apples and thinly slice (I used a mandolin slicer for this). Immediately place the apple slices in a bowl with the lemon juice to prevent browning.
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Next, add 1/4 cup of sugar, 1/4 cup of flour, 1/4 teaspoon salt, and 1/4 teaspoon of cinnamon to the apples. This is your base layer.
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For the crumb topping, combine the cold cubed butter, 1/4 cup of sugar, the pecans, oats, 1/4 teaspoon salt, 1/4 cup flour, and 1/4 teaspoon cinnamon to a bowl and combine using a fork or pastry cutter. The key to success here is working fast enough to keep the butter as cold as possible.
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Transfer the apple or base layer to the ramekins and top with the crumble. Place the filled ramekins onto a baking sheet and bake for 25-30 minutes.
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While the crisps cook, make the salted caramel by adding the maple syrup, dates, 1/4 teaspoon vanilla extract, and 1/4 teaspoon salt to a blender. Blend on high for however long it takes until it is a smooth caramel consistency. I like to add the caramel to a squeeze bottle for fun drizzling.
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Once the crisps are done and out of the oven, top them with the caramel and add a nice scoop of ice cream if you so choose.
Take it next level by making it A LA MODE baby! DELISH!
