My plan is to make them a huge plate of green chile stew which apple crisp formula to them tonight. Spicy and sweet before we stuff ourselves silly tomorrow. That is the way I move.
I’m a huge lover of apple crisp and the ease of rendering it. (Well, besides chopping and pieces the apples, needless to say.) I always find it to become the coziest from the convenience desserts; warm, full of cinnamon spice and the best having a big scoop of vanilla glaciers cream.
BUT the real question here’s: Who on earth is going to eat all that apple crisp?! When your home is with only 1 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 sugars, I dialed it back again a little and utilized clean substances:
Maple syrup and coconut glucose instead of processed sugar.
Whole wheat grains instead of regular flour.
Coconut oil rather than butter.
And when you’re up for it, coconut dairy caramel for just a little glaze on top. (!!!) That means this recipe is dairy free of charge 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 the best SweeTango® apples After all, in the event that you haven’t experienced the chance to try them – you absolutely must! You’re generally able to find them more in the fall, so look at your supermarket. And please, make sure you, please – get this to apple crisp!
Vanilla Coconut Dairy Caramel Apple Crisp For Two
2 tablespoons organic dark brown sugars or coconut sugar
3 tablespoons rolled oats
2 large SweeTango apples, peeled, cored and thinly sliced
1 1/2 tablespoons 100 % pure maple syrup
1/4 teaspoon cinnamon
1 cup full extra fat coconut milk (in the can)
2 tablespoons pure maple syrup
2 tablespoons coconut sugar
1 teaspoon vanilla extract
1 teaspoon coconut oil
For the apple crisp:
Preheat oven to 350 levels F. Grease two small skillet pans, moderate ramekins OR a little quart size dish with non-stick cooking spray.
To make topping: Combine the flour, oats and pigs feet pressure cooker brown sugar in a large bowl until well-combined. Add in melted coconut essential oil and stir until the mixture is definitely crumbly and resembles wet sand.
Make the filling up by placing the sliced up apples, maple syrup, cinnamon and vanilla in a large dish and toss to combine. Consider 1 tablespoon from the topping combination and toss with the apple combination. Place the apple mixture in prepared pans (consistently send out) and sprinkle with the topping. Bake the crisp(s) on a cooking sheet (in the event the filling bubbles over!) for 40-45 mins or until topping is usually golden brown and filling is normally somewhat bubbly. Remove from range and cool 10 minutes on a cable rack.
To help make the coconut milk caramel: Whisk coconut milk, maple syrup, coconut sugars, vanilla, sea salt and coconut essential oil together in a small saucepan more than medium-high heat. Bring to a low boil and simmer for approximately 20-30 minutes until the mixture boils down and thickens. Be sure you stir every short while. Once mixture has thickened up, remove from warmth and allow to cool for 10 minutes. This will thicken the mix up even more.
Serve apple crisps with snow cream and large drizzle of coconut dairy caramel.
Formula by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery