Description
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!
Ingredients
Scale
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)
- 3–4 Tbsp cider caramel
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
For the Caramel:
- 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:
- 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:
- 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.
- 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.