Vegetarian Maple Caramel Apple Crisp

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Tender apple slices get tossed in warm cinnamon, ginger, and cardamom, then blanketed in a rich maple caramel made from coconut oil and coconut milk that bubbles into every layer. A crumbly topping of rolled oats, almond flour, and toasted pecans bakes up deep golden brown, adding just the right crunch against the soft, spiced fruit underneath. Everything bakes together in one dish until the filling turns bubbly at the edges and the kitchen smells like fall itself. A short rest lets the caramel settle into a thick, glossy sauce before you dig in. This one's an easy, comforting dessert to add to a vegetarian table, whether you're serving it warm with a scoop of something creamy or eating it straight from the pan.

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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

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

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

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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