Vegan Caramel Apple Crisp

One of my oldest friends had a birthday party recently and I wanted to bring her something delicious! I remembered her telling me one of her favorite desserts was apple crisp, one of my family's favorites as well. She's been a vegan for a few years now so I needed to adjust my recipe for that, and it was just as good if not better!

Vegan Caramel Apple Crisp

makes one 9 inch pie pan

Ingredients

• 1 can coconut cream, separated from water
• 3/4 cup + 1 cup dark brown sugar
• 1 tsp vanilla extract
• pinch of salt
• 4 apples (I used two gala apples and two granny smith, but any type will work)
• 1 cup flour
• 1/2 cup old-fashioned rolled oats
• 1 tsp cinnamon
• more cinnamon to taste
• 6 tablespoons Earth Balance vegan butter

Instructions

1. Preheat oven to 375F Degrees

2. Put the creamy part of the coconut cream into a saucepan over medium hear and whisk in 1 cup of dark brown sugar. Cook at this temperature for 20-25 minutes, stirring constantly and lifting off from the heat when it starts to bubble over. Remove from heat and whisk in vanilla and salt. Pour into a glass bowl to cool, this should create a thick but pourable caramel sauce.

3. Peel, slice and core the apples. Put into a bowl, sprinkling cinnamon and pouring caramel over the apples until well covered.

4. Combine the rest of the brown sugar, flour, oats and cinnamon in a bowl. Start to add in butter with an electric mixer until crumbly mixture is made. 

5. Spray a 9-inch pie pan and pour apples into the bottom of the pan. Spread the topping evenly over the apples. Drizzle leftover caramel sauce over the topping. Bake for 35-40 minutes. If desired, raise temperature to 400F Degrees for 5 minutes to crisp up the topping.