:
Caramel Apple Crisp
Caramel:
1/3 cup coconut sugar
1/2 cup honey
3 Tablespoons water
3/4 cup Heavy Cream
1/2 teaspoon Pure Vanilla
In a sauce pan, pour the honey and coconut sugar in. Stir in the water and cook on a low heat for 5 minutes. Bring to a boil and then reduce to a simmer. Simmer for 10-15 minutes, stirring frequently. The mixture should begin to thicken and darken slightly in color. After 10 or 15 minutes, stir in cream. Remove from heat and add vanilla. Let cool.
Apples:
2 Pink Lady and/or Gala Apples (or sweet kind of apple)
1 Granny Smith Apples (or any tart apple)
1 Tablespoon of lemon Juice
Peel and slice your apples into 1/4 inch thick slices. Coat the slices with the lemon juice.
Crumble Topping:
1/3 cup White Wheat or Wheat Flour
4 Tablespoons Oats
3 Tablespoons Coconut Sugar
1 teaspoon Cinnamon
3 Tablespoons Coconut Oil or Butter
1/4 teaspoon Nutmeg
Dash of Salt
Mix all ingredients together until a crumble mixture. Grease 6 small souffle ramekins. Pour your prepared caramel on top of your sliced apples. Coat well. Fill your ramekins, leaving sufficient room for your topping. Cover apple slices and caramel with your crumble mixture. Bake at 350 for 22-25 minutes or until the top is golden and crisp.