Milly is snuggled on my lap right now purring and happily curled into a little warm ball. Tony is still sleeping and the apartment is still and quiet on this crisp morning. I’ve got my coffee (which I’ve made too strong) and my Grandma and Mom are here for Thanksgiving festivities.
My plan is to make them a big bowl of green chile stew and this apple crisp recipe for them tonight. Spicy and sweet before we stuff ourselves silly tomorrow. That’s the way I roll.
I’m a big fan of apple crisp and the ease of making it. (Well, besides chopping and slicing the apples, of course.) I always find it to be the coziest of the comfort desserts; warm, full of cinnamon spice and simply the best with a big scoop of vanilla ice cream.
BUT the real question here is: Who in the world is going to eat all that apple crisp?! When you live with only one other person it can be hard to demolish a pan by yourselves. That’s where this apple crisp recipe comes in. And instead of the normally apple crisp version LOADED with butter and sugar, I dialed it back a bit and used clean ingredients:
Maple syrup and coconut sugar instead of processed sugar.
Whole wheat flour instead of regular flour.
Coconut oil instead of butter.
And if you’re up for it, coconut milk caramel for a little glaze on top. (!!!) That means this recipe is dairy free too!
The most important part of this recipe though is the apples! DUH.
The apples need to be sweet and crunchy — which is why I used my favorite SweeTango® apples. I mean, if you haven’t had the chance to try them — you absolutely must! You’re usually able to find them more in the fall, so be on the lookout at your grocery store. And please, please, please – make this apple crisp!
If you make this recipe, be sure to leave a comment below! You can also snap a photo and tag #ambitiouskitchen on Instagram. I love seeing your creations and featuring followers!
HAVE A WONDERFUL THANKSGIVING! xoxo.
Vanilla Coconut Milk Caramel Apple Crisp For Two
Ingredients
- 3 tablespoons whole wheat flour
- 2 tablespoons organic brown sugar or coconut sugar
- 3 tablespoons rolled oats
- 1/4 teaspoon cinnamon
- 1 tablespoon melted coconut oil
- 2 large SweeTango apples, peeled, cored and thinly sliced
- 1 1/2 tablespoons pure maple syrup
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- For the coconut milk caramel:
- 1 cup full fat coconut milk (from the can)
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse sea salt
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350 degrees F. Grease two small skillet pans, medium ramekins OR a small quart size dish with nonstick cooking spray.
- To make topping: Combine the flour, oats and brown sugar in a large bowl until well-combined. Add in melted coconut oil and stir until the mixture is crumbly and resembles wet sand.
- Make the filling by placing the sliced apples, maple syrup, cinnamon and vanilla in a large bowl and toss to combine. Take 1 tablespoon of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pans (evenly distribute) and sprinkle with the topping.
- Bake the crisp(s) on a baking sheet (just in case the filling bubbles over!) for 40-45 minutes or until topping is golden brown and filling is slightly bubbly. Remove from oven and cool 10 minutes on a wire rack.
- To make the coconut milk caramel: Whisk coconut milk, maple syrup, coconut sugar, vanilla, sea salt and coconut oil together in a small saucepan over medium-high heat. Bring to a low boil and simmer for about 20-30 minutes until the mixture boils down and thickens. Make sure you stir every few minutes. Once mixture has thickened up, remove from heat and allow to cool for 10 minutes. This should thicken the mixture up even more.
- Serve apple crisps with ice cream and large drizzle of coconut milk caramel.
This post is sponsored by SweeTango apples. All recipes, opinions and texts are my own. Thanks for continuing to support Ambitious Kitchen and the brands that help make this site possible!
Recipe by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery
25 comments
This sounds so good!! I really love that coconut milk in there!
Looks and sounds so delicious, I’ll have both of them please 🙂 haha x
Ariadna || RAWR BOWS
You NEED one of these: http://www.amazon.com/Johnny-Peeler-VICTORIO-VKP1010-Suction/dp/B001DLTD1C/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1448375668&sr=1-1&keywords=apple+peeler+core+slicer It will save you a ton of time with the apples. Don’t get a cheap one but one from a reputable company (mine is from The Pampered Chef and is going strong after about 20 years). Off to read the recipe; looks delish!!
Gotta try baking those SweeTango apples. I’ve had them as snacks, but never cooked with them.
I just made some apple crisp on the grill but yours look so much prettier. I love that you used coconut products in it. Healthy and tasty. The photos are just stellar.
These pictures are beautiful and the crisp sounds totally amazing!
I love this clean version of a classic fall dessert!! I think I will make this for our next date night!!
I love that you made these in a cast iron skillet- it makes them that must more rustic and special. This looks beyond delicious!
This dessert looks like perfection!! Im sure the coconut milk makes it super creamy and dreamy!
I have died and gone to heaven!
I make fruit crisps all of the time. They are pure comfort food, especially now that the weather has turned cooler. I really love your coconut milk caramel sauce…sounds amazing!
This is quite a healthy delicious recipe, Monique! I’m a big fan of apples, too. I need to try this.
WOW, this looks so scrumptious! Except, although the recipe yes “apple crisp for two”, I’m afraid I couldn’t share the other half with my better half, haha. All for me!
could I sub honey for the maple syrup in the caramel sauce? I’m out!
Absolutely THE best apple crisp. I’ll never make another recipe again! You won’t be disappointed. Oh and the caramel sauce? Don’t skip it…, it’s SO worth the effort 🙂
What substitute can be used for the coconut milk ?
Thanks
Dairy milk!
Any substitute for maple syrup? I have always disliked it – yes, I know I’m the only person on earth who hates maple syrup, but I truly do!
Brown rice syrup would work well!
Hi! Can any gf flours be used in place of the whole wheat flour? I have almond, coconut, and oat. Thank you!
Yes oat flour is perfect.
Thé caramel was amazing. I only had “low fat” coconut milk but it still turned out perfect! I added some tapioca starch to thicken it up. The caramel tastes like a dolce de lèche. Highly recommend.
Perfect! Glad you loved it!
DELICIOUS! I added a shot of bourbon into the apples because WHY NOT and can confirm it was delicious. Also topped with Halo Top Salted Caramel ice cream and would highly recommend!
Perfect! Love both of those ideas!