Low Iodine Maple Caramel Apple Crisp
Total time1 hr 15 min
Prep time20 min
Cook time45 min
4.7(27)
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Learn more →Ingredients
6 servings
For the apple filling
- 3 lbs apples (about 6 medium), peeled, cored, and sliced ¼-inch thick
- 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 tipFine sea salt and table salt measure the same - no conversion needed.
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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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