A healthy Caramel Apple Crisp with a crunchy pecan oat topping and Vegan Peanut Butter caramel sauce. Serve it warm with vanilla ice cream for the perfect easy single serve dessert!
Ingredients
Filling:
½mediumApple, Cored and Thinly sliced/Chopped, 91g
1tspWhole Wheat Flour
½tsp1:1 Sugar-free Brown Sugar Substitute, or brown sugar
PinchofCinnamon, 1/16 tsp
Topping:
1TbspRolled Oats, 11g
1TbspAlmond Flour, or other
½TbspChopped Pecans, 7g
¾tsp1:1 Sugar-free Brown Sugar Substitute, or brown sugar
PinchofCinnamon, 1/16 tsp
1½tspCold Butter or Vegan Butter stick, Cut into small cubes, 7g
Peanut Butter Caramel:
2tspCreamy Peanut Butter
2tspMaple Syrup, Stevia sweetened preferred
⅛tspPure Vanilla Extract
Optionalsprinkle of Salt
Instructions
Preheat the oven to 350°F and grease a 1-cup (8oz) ramekin or oven-safe dish with cooking spray.
Combine apple, whole wheat flour, brown sugar replacement and cinnamon in a large bowl and toss. Transfer to ramekin or baking dish.
In another bowl, combine oats, almond flour, chopped pecans and cinnamon.
And butter cubes and use fingers or a fork to work mixture to form heavy crumbs.
Evenly sprinkle topping on top of apple.
Transfer mix into ramekin/dish. Sprinkle with chocolate chips if desired.
Bake for 25-30 minutes until apples are soft and crumble is browning.
To make caramel: Stir together peanut butter, maple syrup and vanilla in a small bowl.
Let cool a few minutes, top with ice cream, drizzle on peanut butter caramel and dig in!
Fridge: 3-4 days in an airtight glass container. Reheat in microwave for 20-30 seconds until warmed through.
Freezer: 3-4 months wrapped in plastic wrap and placed in a freezer bag. Thaw overnight in the fridge before serving. Reheat in the microwave as above.