Vegan Apple Crisp with Caramel Sauce

For the Apple Crisp Filling

• 3 Honeycrisp apples medium sized, about 3 cups sliced
• 1 1/2 tbsp lemon juice
• 1/2 tsp vanilla
• 1/4 cup coconut sugar
• 1 tsp cinnamon
• 1/4 tsp ginger ground
• pinch nutmeg ground
• 1 tbsp arrowroot flour

For the topping

• 3/4 cup rolled oats
• 1/3 cup oat flour
• 1/4 cup coconut sugar
• 1/2 cup pecans raw, chopped
• 1/4 tsp kosher salt
• 1 tsp cinnamon
• 1/2 cup coconut oil softened

For the Caramel Sauce (optional)

• 10 medjool dates pitted
• 1/2 cup full fat coconut milk
• 1/4 cup maple syrup
• 1/2 tsp vanilla or a splash of vanilla dairy free milk
• pinch kosher salt

1. Preheat the oven to 350ºF (177ºC).
2. In a large bowl, add your cubed (or sliced) apples. Then add in the remaining apple crisp filling ingredients (from the lemon juice through to the arrowroot) and give it a stir. Add this layer to your skillet or baking dish.
3. In a separate bowl (or just clean out the first one), add your dry ingredients from the oats, through to the cinnamon. Then add in the coconut oil and mix well with your hands (I find this is the best option).
4. Once the mixture is holding together when pressed between your fingers, crumble this on top of your filling.
5. Place in your preheated oven and bake for about 40 to 50 minutes, until the fruit is bubbling and the topping is crispy and slightly browned. Check on it after 30 minutes and tent it if the top is getting too browned.
6. Remove and let it cool for at least 20 minutes to allow the fruit some time to settle.

For the Caramel Sauce

1. Soak your medjool dates in a bowl of just boiled water for about 10 minutes to soften them. Then remove from the water, cut them in half and pit them.
2. Add the pitted dates to a blender along with all other caramel ingredients. Blend on high until smooth.