I came across this recipe for caramel and knew it had to be used in some way. In Chinese Medicine as we move into the colder months it is recommended to eat fruits cooked because of fruit’s cooling nature when raw. This is a great way to do just that, especially if you’ve recently gone apple picking. 🙂 I’ve made this Apple Crisp as healthy as possible. 🙂

      

 

What you need: (apple crisp)

1/4 cup brown sugar

1/4 cup sugar

1 cup rolled oats

1/2 cup flour (i used whole wheat)

1/2 cup almond meal (you could use 1 cup of almond meal or flour instead of the combo depending on your preferences/allergies etc)

1/2 cup melted coconut oil 3 cups apples (peeled, cored and chopped)

2 teaspoons cinnamon

     

(salted caramel)

1 cup soft Medjool dates, pitted (appx 11 dates)

1/4 teaspoon fine sea salt, or more to taste

1 teaspoon fresh lemon juice

1/2 cup almond milk, plus extra for desired texture

1 teaspoon vanilla extract

1 Tablespoon coconut oil

optional: 1 cup soaked cashews or almonds ( i didn’t use the nuts this time)

     

 Directions:  

Preheat oven to 350F Lightly grease 8 inch square pan In large bowl, combine sugars, oats, flour, almond meal, and coconut oil. Mix until crumbly. Spread half into pan. Spread apples evening over crumb mixture. Sprinkle with cinnamon and a little extra sugar if you prefer. In blender, mix your caramel ingredients and blend until smooth to your desired consistency. I added extra almond milk to mine until it was creamy. When its to your liking spread over apples. Layer with remaining crumb mixture and bake until bubbly and brown. Appx 40 minutes.