Low Sodium Maple Caramel Apple Crisp

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Tender apple slices go into the baking dish coated in warming cinnamon, ginger, and cardamom, then get draped in a glossy maple caramel made from coconut oil and coconut milk simmered down until fragrant and thick. The topping is where this one really shines: rolled oats, almond flour, and chopped pecans clump together into a buttery-tasting streusel that bakes up deep golden and crackly on top while the fruit bubbles away underneath. Every layer leans on maple syrup instead of refined sugar, so the sweetness feels rounded and a little smoky rather than sharp. Let it rest those ten minutes after baking — the caramel sets up just enough to cling to each spoonful without drowning the crisp topping. It's a cozy, low-fuss dessert with real textural contrast, from soft fruit to crunchy nut-studded crumble, and it's a solid pick for an added salt–free table.

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Ingredients

6 servings

For the apple filling

3 lbs apples (about 6 medium), peeled, cored, and sliced ¼-inch thick
Freshness Guaranteed Jazz Apples Nature's Promise Organic Red Delicious Apples Marketside Organic Honeycrisp Apples Freshness Guaranteed Fuji Apples GreenWise Pink Lady Apples
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3 tbsp maple syrup
1 tbsp arrowroot starch
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cardamom
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the maple caramel sauce

⅓ cup maple syrup
3 tbsp coconut oil
¼ cup full-fat coconut milk
½ tsp vanilla extract
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the crisp topping

1 ½ cups old-fashioned rolled oats
¾ cup almond flour
½ cup raw pecans, roughly chopped
¼ cup maple syrup
3 tbsp coconut oil, melted
½ tsp ground cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, toss the sliced apples with 3 tbsp maple syrup, arrowroot starch, 1 tsp cinnamon, ginger, cardamom, and 1/4 tsp salt until the apples are evenly coated. Transfer to the prepared baking dish and spread into an even layer.

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