When Honey Crisp apples show up in the produce section, I do a little happy dance. They really are just the BEST apples out there! So when I saw them for the first time this season, I went a little overboard and bought a whole bag…

I am not a fan of waste so when I realized I may have purchased a few too many for my two person home, I did what any normal girl would do, I got to baking!

I have made many-a-apple crisp’s in my day but I got inspired to try out a new version using salted carmel. However, since I prefer not to use refined sugar when cooking at home, I had to get clever…. Enter date carmel, yum!

This crisp is free of refined sugar, dairy and gluten – can we get a hell yeah?! It tastes delightful and will leave your house smelling like honey crisp heaven…

Go ahead, lick the screen, I won’t judge…

Happy baking,

Chelsea



Salted Carmel Apple Crisp - Gluten, Dairy & Sugar Free Print Prep time 10 mins Cook time 50 mins Total time 1 hour Serves: 6 Ingredients 1 cup soft Medjool dates, pitted

1 teaspoon fine sea salt, or more to taste

1 teaspoon fresh lemon juice

½ cup almond milk, plus extra for desired texture

1 teaspoon vanilla extract

3 Tbsp coconut oil, divided

1 cup rolled oats

1 tsp cinnamon

½ cup almond meal

½ cup roughly chopped pecans

pinch sea salt

⅓ cup packed honey or maple syrup

1 tsp vanilla

6 apples, cored and thinly sliced Instructions Preheat oven to 350. Make caramel sauce by putting the dates, sea salt, lemon juice, almond milk, vanilla and 1 Tbsp coconut oil in a high speed blender. Blend until smooth and creamy. Set aside. Combine oats, cinnamon, almond meal and pecans in a bowl. In a small sauce pan, heat remaining 2 Tbsp coconut oil and honey until it becomes liquid. Add in vanilla and then mix into dry ingredients until well mixed. In a baking dish, make a layer of apples and spread caramel sauce over it. Repeat until apples and caramel are gone. Place oat mixture on top and bake uncovered for 45-50 minutes or until apples are cooked through and the top is browned. 3.2.2885

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Thanks to Detoxinista for the date carmel sauce recipe!