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Vanilla Coconut Milk Caramel Apple Crisp For Two

A deliciously cozy, dairy free caramel apple crisp lightened up with clean ingredients and topped with a fabulous coconut milk caramel sauce. This recipe serves two, so it’s perfect for date night. Don’t forget a scoop of ice cream – yum!

Prep Time
15 min
Cook Time
45 min
Total Time
1 hr

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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.

caramel apple crisps in iron skillets

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!

caramel apple crisps in iron skillets

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!

caramel apple crisp in skillet with scoop of ice cream on top

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! 


Vanilla Coconut Milk Caramel Apple Crisp For Two

5 from 2 votes
caramel apple crisps in iron skillets
Course Dairy Free, Dessert, Fall, Thanksgiving
Keyword caramel apple crisp
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serves 2

A deliciously cozy, dairy free caramel apple crisp lightened up with clean ingredients and topped with a fabulous coconut milk caramel sauce. This recipe serves two, so it’s perfect for date night. Don’t forget a scoop of ice cream – yum!


  • 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


  1. Preheat oven to 350 degrees F. Grease two small skillet pans, medium ramekins OR a small quart size dish with nonstick cooking spray.
  2. 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.
  3. 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. 

  4. 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.

  5. 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.
  6. 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

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