Fruit Crisp with Salted Coconut Caramel
Scale
Ingredients
For the filling:
- 6–7 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
- 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.
- 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.
- Add fruit to baking dish and sprinkle topping over. Coating evenly. Bake for 40-50 minutes. Should be bubbling and golden brown.
- 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.
- Drizzle sauce over crisp. Keep in fridge for up to 5 days.