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Nov 11, 2016

HBD to Us! Caramel Apple Crisp {gluten free + vegan}

Guess what today is!? It's the 4th Anniversary of Making it Milk-free! I cannot believe I've been blogging here for this long. When I think back to when I started and all that I have learned these years, it is so amazing! It truly is a labor of love here, and while we have moments of struggle (like the nine months I simultaneously was pregnant and had writers block), the exciting moments are just that much more rewarding and fun. This little love of cooking-food allergy advocacy-turned hobby of mine has been such an adventure. If you have been following along this whole time or if you found us just recently, THANK YOU for your support and for checking out our recipes!

In honor of this special day, I'm sharing one of my favorite (new) fall dessert recipes. This is the time of year I start to plan for upcoming holiday treats, desserts, meals, etc. While pumpkin-everything seems to steal the show more often than not, apple flavors are everywhere as well. I always have grand plans to make a caramel apples or other apple-flavored treats this time of year, and this was no exception.

Last year, my favorite was my Caramel Apple Blondies and this year, I'm loving the crumble topping of this Caramel Apple Crisp! And who doesn't love warm, soft, spice-filled cooked apples? But that caramel sauce too.... this dessert is just chock full of amazing flavors! 

Caramel Apple Crisp {gluten free + vegan}

  • 5-6 apples, cored, peeled and sliced
  • 1 Tbsp white sugar
  • 1/2 tsp cinnamon
Caramel Sauce: 
  • 1/2 cup brown sugar
  • 2 Tbsp dairy free butter substitute
  • 2 Tbsp corn syrup
  • 1/8 tsp baking soda
  • 1/4 cup coconut milk (or other dairy free milk)
Crumble topping:
  • 3/4 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup gluten free flour
  • 2 Tbsp cold dairy free butter substitute
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • pinch of salt
Preheat oven to 350 degrees. Spray a pie dish or tart pan with non-stick cooking spray. In a medium bowl, combine the apple slices, white sugar and 1/2 tsp. Toss to coat the apples. Spread apples evenly in the dish. 

Make the crumble topping by combining the rolled oats, brown sugar, gluten free flour, cinnamon, ginger, nutmeg and salt in a small bowl. Add the cold dairy free butter and cut in with a pastry cutter or a fork until the mixture forms small pea-sized pieces. Set aside to prepare the caramel sauce.

In a medium saucepan fitted with a candy thermometer over medium heat, combine the brown sugar, dairy free butter, and corn syrup and stir. Once melted and mixed together completely, add the baking soda and continue stirring. The mixture will begin to bubble and rise so keep a close eye on it.

Add the coconut milk and continue stirring. Reduce heat to medium low and bring it back to a boil. Stir frequently to keep caramel from sticking to the bottom of the pan. Heat to 240 degrees on the candy thermometer, then remove from heat and allow to cool slightly. 

Spoon 1/2 of the caramel mixture over the apple slices. Pour the remaining caramel sauce into a glass jar. Spread the crumble topping evenly over the top of the entire baking dish. Bake at 350 degrees for 40-45 minutes or until browned on top and the apples are soft. Allow to cool for 10 minutes before serving. 

Reheat the caramel sauce by heating it in the microwave for 10-20 seconds, or place the jar in a small saucepan with an inch of water over low heat until it is warm and melted again. Drizzle more caramel over the crisp and serve warm topped with a scoop of vanilla dairy free frozen dessert. 

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