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Cider Caramel Apple Crisp (GF, Vegan) // One Lovely Life

Cider Caramel Apple Crisp (GF, Vegan)

  • Author: One Lovely Life
  • Yield: 6-8 servings 1x


This caramel recipe was inspired by Hannah of Honey and Jam. She posted a great recipe at Cup of Jo a few years ago, and I haven’t been able to get it out of my mind since. Thank you, Hannah!



For the cider caramel:

  • 4 cups apple cider
  • 1/3 cup pure maple syrup
  • 1 Tbsp coconut oil (can use butter or ghee if you like)

For the filling:

  • 6 cups sliced, peeled apples
  • 1/2 cup cider caramel
  • 1/2 tsp cinnamon
  • pinch salt

For the topping:

  • 1 cup rolled oats (I use gluten free)
  • 1/2 cup chopped pecans (can sub additional oats)
  • 1/4 cup almond flour (can sub white or GF flour)
  • 3 Tbsp coconut oil (can sub butter or ghee if preferred)
  • 34 Tbsp cider caramel
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt


For the Caramel:

  1. Place cider in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and let the cider reduce. When it’s about half of it’s original volume, add the syrup and coconut oil. Continue to reduce until you have 1 cup of cider caramel. Caramel will be very liquid when hot, but will thicken a bit as it cools.

For the Filling:

  1. Make the filling by tossing apples, caramel, and a pinch of salt together. Pour into a 2 quart (8×8″) baking dish.

For the Topping:

  1. In a medium bowl, make the topping by tossing together oats, pecans, almond meal/flour, oil, syrup, vanilla, cinnamon, and salt. Blend with a fork until well combined. Sprinkle crumble topping over the apple filling.
  2. Bake at 375 degrees for 45-60 minutes, or until golden brown. Let cool before serving. Drizzle remaining cider caramel over the crisp and serve with ice cream, whipped cream, or coconut cream if desired.