Print

Fruit Crisp with Salted Coconut Caramel

Scale

Ingredients

For the filling:

  • 67 large apples (or ripe peaches), thinly sliced
  • ¼ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg

For the topping:

  • 1 cup old fashioned rolled oats, gluten free if desired
  • 1 cup raw chopped walnuts or pecans
  • 1/3 cup Coconut sugar
  • Pinch Sea Salt
  • 1  teaspoon cinnamon
  • ¼ cup melted and cooled coconut oil (can also sub melted butter)

For the salted coconut milk caramel:

  • ¼ cup canned coconut milk (light or full fat)
  • ¼ cup water
  • ¼ cup coconut sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt

Instructions

  1. Fruit Crisp- Preheat Oven to 350. Grease 8×8 or skillet pan with coconut oil. In a large bowl toss together fruit, maple syrup, vanilla, cinnamon & nutmeg and set aside.
  2. Topping- add ½ cup oats & ½ roasted nuts to blender. Pulse until fine. Transfer to a medium bowl and add remaining ½ cup oats and ½ nuts, followed by coconut sugar, cinnamon and salt. Stir to combine, add in coconut oil and stir with fork until clumps form.
  3. Add fruit to baking dish and sprinkle topping over. Coating evenly. Bake for 40-50 minutes. Should be bubbling and golden brown.
  4. Salted Caramel Sauce- combine coconut milk, water and coconut sugar in a small sauce pan, over medium heat and stir. Bring to a boil, then reduce heat to low and simmer for about 15 minutes until mixture thickens a bit. Then add vanilla and sea salt right before removing from heat. Stir to combine.
  5. Drizzle sauce over crisp. Keep in fridge for up to 5 days.