My plan would be to make them a large bowl of green chile stew and this apple crisp recipe to them tonight. Spicy and special before we stuff ourselves silly tomorrow. That is the way I roll.
I’m a large lover of apple sharp and the simple rendering it. (Well, besides chopping and pieces the apples, of course.) I always find it to end up being the coziest from the comfort and ease desserts; warm, full of cinnamon spice and simply the best with a big scoop of vanilla snow cream.
However the real issue here is: Who on the planet is going to eat everything apple sharp?! When you live with only 1 other person it could be hard to demolish a skillet by yourselves. That’s where this apple crisp recipe comes in. And instead of the normally apple sharp version Packed with butter and sugars, I dialed it back again a little and utilized clean ingredients:
Maple syrup and coconut sugar instead of processed sugar.
Whole wheat flour instead of regular flour.
Coconut oil rather than butter.
And if you’re up for this, coconut dairy caramel for just a little glaze on top. (!!!) That means this recipe is dairy free too!
The most important part of this recipe though may be the apples! DUH.
The apples have to be sweet and crunchy – which explains why I used my favorite SweeTango® apples I mean, if you haven’t had the opportunity to try them – you absolutely must! You’re usually able to find them more within the fall, so look at your grocery store. And please, make sure you, please – get this to apple crisp!
Vanilla Coconut Milk Caramel Apple Sharp For Two
Prep period:
15 mins
Cook time:
45 mins
Total time:
1 hour
Ingredients
2 tablespoons organic brown sugar or coconut sugar
3 tablespoons rolled oats
2 large SweeTango apples, peeled, cored and thinly sliced
1 1/2 tablespoons pure maple syrup
1/4 teaspoon cinnamon
1 cup full excess fat coconut milk (through the can)
2 tablespoons pure maple syrup
2 tablespoons coconut sugar
1 teaspoon vanilla extract
1 teaspoon coconut oil
For the apple crisp:
Preheat oven to 350 levels F. Grease two small skillet pans, medium ramekins OR a little quart size dish with non-stick cooking spray.
To create topping: Combine the flour, oats and dark brown sugar in a big dish until well-combined. Add melted coconut oil and stir before mixture is normally crumbly and resembles damp sand.
Make the filling up by putting the sliced up apples, maple syrup, cinnamon and vanilla in a large bowl and toss to combine. Take 1 tablespoon of the topping mixture and toss using the apple combination. Place the apple blend in prepared pans (consistently distribute) and sprinkle with the topping. Bake the crisp(s) on a baking sheet (pigs feet in crock pot the event the filling bubbles over!) for 40-45 moments or until topping is definitely golden brownish and filling can be somewhat bubbly. Remove from oven and cool ten minutes on a wire rack.
To help make the coconut milk caramel: Whisk coconut milk, maple syrup, coconut sugars, vanilla, sea sodium and coconut oil together in a little saucepan more than medium-high temperature. Bring to a low boil and simmer for approximately 20-30 minutes until the mixture comes down and thickens. Be sure you stir every short while. Once mixture offers thickened up, remove from heat and invite to cool for ten minutes. This will thicken the mixture up a lot more.
Serve apple crisps with ice cream and large drizzle of coconut milk caramel.
Formula by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery