NEW VIDEO!!! this is seriously The most delicious crisp of ALL time and perfect for fall dessert or Thanksgiving!
Is there any irony to the fact that I am sharing this while on day 2 of Whole30? Definitely. But my Whole30 foray does not take away from the fact that it is October and that it has officially turned stormy and blustery here in Seattle, and every inch of my being wants to be facedown in a pan of apple crisp. (Hence me being on Whole30)
I also get it that even though I am struggling to believe that we are the better part of the way through October, Thanksgiving is just around the corner, and I am already starting to brainstorm about a menu since we are going to be having a ton of people this year.
And dessert is SUCH an important part of that- and there is no doubt that this crisp is happening.
I always think of the crisp as the lazy man’s (or woman’s) pie. There is no fuss with a crust, and part of the charm of the crisp is how “rustic” it is- especially when baked in a skillet. You know what else it is? Besides lazy and rustic and easy? Freaking delicious.
I cut the apples really thinly (I used an inspiralizer to be extra lazy), so they pretty much melted into applesauce. Applesauce swimming in a sea of salted cinnamon caramel. Whoa. And then topped with a crispy, crumbly oat topping. It’s a good one. A really good one. Bring it to Thanksgiving, you will thank me ☺
To make this Cinnamon Caramel Apple Crisp, this is what you do:
Preheat the oven to 350 degrees.
Peel and thinly slice the Granny Smith Apples.
Put a 10” cast iron skillet or oven proof pan on the oven over medium heat.
Add the sugar, salt and cinnamon along with the coconut oil and coconut cream to the pan. Stir to combine and let sit until the sugar begins to turn golden and liquid. Stir until really smooth, then turn the heat off.
Add the Apples directly to the hot caramel.
In a separate bowl, combine the gluten free oats, gluten free flour, brown sugar, salt, nutmeg and coconut oil. Combine the toping with a pastry cutter until well combined and crumbly. Add it to the top of the apples.
Transfer the skillet to a sheet pan and put the whole thing in the oven. Bake for 45-60 minutes until the caramel is bubbling and the apples are soft.
Scoop up and serve hot or at room temperature. (I love to add a scoop of vanilla or maple vegan ice cream!)
- 10 granny smith apples, thinly sliced (or inspiralized)- peeling them is optional
- Cinnamon Vegan Caramel:
- 1 cup brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- 2 Tablespoons coconut oil
- ½ cup unsweetened coconut cream
- For the Crisp Topping:
- 2 cups gluten free oats
- 1 cup gluten free all-purpose flour
- ½ cup brown sugar
- ½ salt
- ¼ teaspoon nutmeg
- ½ cup coconut oil
- Preheat the oven to 350 degrees.
- Peel and thinly slice the Granny Smith Apples.
- Put a 10” cast iron skillet or oven proof pan on the oven over medium heat.
- Add the Apples directly to the hot caramel.
- In a separate bowl, combine the oats, flour, brown sugar, salt, nutmeg and coconut oil. Combine the toping with a pastry cutter until well combined and crumbly. Add it to the top of the apples.
- Transfer the skillet to a sheet pan and put the whole thing in the oven. Bake for 45 minutes until the apples are soft, the caramel is bubbling and the apples are soft.
- Serve hot or at room temperature.