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Salted caramel apple crisp is a gluten free, dairy free, nut-free crumble topping made with some basic healthier ingredients like oats, coconut sugar, coconut milk, and tahini, layered over chopped apples and a syrupy coconut caramel and baked until bubbly and delicious. The tahini gives the crumble a delicious, nutty flavor. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
6 apples (I used 3 Gala + 3 Granny Smith), chopped
juice of 1 lemon
2 tablespoons coconut sugar
1 tablespoon Gefen Cinnamon (or less, to taste)
pinch of salt
1 cup canned coconut milk, mostly the cream on top (reserve the remainder for the Oat Topping)
1 cup coconut sugar
splash of vanilla (optional)
pinch of salt (optional)
2 cups oats (gluten-free, if needed)
1/4 cup coconut sugar
sprinkle of Gefen Cinnamon
3 tablespoons tahini such as Mighty Sesame
3 tablespoons coconut milk – the watery part left over from the can
2 tablespoons caramel sauce (recipe follows)
ice cream
reserved caramel sauce, for drizzling
Preheat oven to 375 degrees Fahrenheit.
Place chopped apples in a bowl (or directly into a sprayed baking dish) and toss with lemon juice (to soften and prevent browning), coconut sugar, cinnamon and pinch of salt. Pour into a baking dish sprayed with olive oil.
Heat coconut milk and sugar in a pan over medium heat, mixing with a spatula often for about two minutes until it starts to combine and simmer.
Stir in a splash of vanilla and pinch of sea salt. Then remove from heat and set aside for a minute or two to thicken, and pour two-thirds of a cup of the caramel over apples, reserving the rest for serving, or another recipe.
Combine oats, sugar, and cinnamon in a medium-sized bowl.
Then mix together the tahini, coconut milk, and caramel in a small bowl. Pour over the oats and mix to form a crumbly topping (it will be wet).
Top crumble over apples (optional: drizzle a little caramel over top), spray with olive oil and bake uncovered at 375 degrees Fahrenheit for 35 to 40 minutes. Serve warm or at room temperature.
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What do I need to substitute the tahini with? Coconut oil? (sesame allergy)
I would replace with a nut butter or peanut butter if you’re not allergic.
Is there a substitute for Tahini?
can I substitute coconut milk for another type of dairy free milk such as oat
Canned coconut milk definitely works best for this recipe, since it’s the closest parve version to regular cream (that’s how caramel is typically made). However, it seems like you should be able to use any milk alternative.