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Caramel Apple Crumble

Paleo Caramel Apple Crumble
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Paleo apple crumble with dairy-free Medjool date caramel sauce, in the crumble topping and drizzled on top! 

Ingredients

Scale

For the Date Caramel Sauce

  • 1 cup packed pitted Natural Delights Medjool Dates (soak in warm water for 10 min prior to using, then drain well before adding to blender)
  • ¾ canned light coconut milk (or nut milk of your choice, I like the creaminess and flavor for this recipe. See recipe notes for more tips on sauce thickness)
  • 1 tsp sea salt or regular salt
  • 1 tsp vanilla extract

For the Apple Filling 

  • 5–6 medium apples, sliced to ¼ in thickness (about 8 cups). I used honeycrisp and left the skin on for extra fiber!
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger

For the Caramel Crumble Topping

  • 1 cup chopped nuts of your choice ( I used ½ cup pecans, ½ cup walnuts)
  • 6 tbsp coconut oil (softened) or ghee
  • ¾ cup almond flour
  • 2 tbsp date caramel sauce (recipe above)
  • ⅔ cup unsweetened coconut flakes (I used the larger size flakes)
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground allspice
  • ⅛ tsp sea salt

Instructions

For the Date Caramel Sauce

You’ll want to use fresh dates for this recipe. If they are dried out/hard they will be more difficult to work with. Store this sauce in the fridge for up to 7 days! 

  1. Soak dates in warm water for 5 min prior to using, then drain well before adding to blender
  2. Remove the pits from the dates (if not already pitted) 
  3. Add dates to the blender jar along with the salt, vanilla, and ¾ cup light coconut milk.. (I use a Ninja high speed blender)
  4. Blend for about 15-30 seconds. Stop blender and scrape down sides, pushing unmixed ingredients down into the jar.
  5. Cover and blend again for 15-30 seconds. 
  6. Repeat until all ingredients are well integrated and you reach the desired consistency. Add the additional ¼ cup of coconut milk to thin the mixture further. (¾ cup of coconut milk seems perfect for dipping/dollops, and 1 cup makes it a little thinner for drizzling)
  7. Refrigerate until ready to use then pull out for a few minutes prior to serving.

Note: I reserved two tablespoons for the topping and poured the rest into a squeeze bottle for drizzling. 

For the Apple Filling 

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, toss the sliced apples with the spices until evenly coated, then transfer to a baking dish and set aside. 

For the Caramel Crumble Topping

  1. Put all crumble topping ingredients in a food processor and pulse, until the nuts are coarsely chopped and the ingredients are well combined. 
  2. Push mixture down sides of blender bowl if needed and pulse again. Don’t over process, you want the texture to be thick and crumbly. (This does not take long.)
  3. Sprinkle the topping all over the apples to fully cover. 
  4. Bake in the preheated oven loosely covered in a sheet of foil for 50 minutes.
  5. Remove the foil and bake 5-10 more minutes, until the apples are soft and the topping is slightly golden and crisp. 
  6. Let sit for 15-20 minutes to cool before serving. 
  7. Serve with a scoop of your fave vanilla ice cream and/or drizzle some of the date caramel sauce over the top for extra gooey caramelly goodness! 
  8. If you have leftovers, store in the fridge for up to 3-4 days and reheat before serving…enjoy! 

Notes

For easier blending, soak dates in warm water for 5 min prior to using, then drain well before adding to blender. The caramel texture comes out smoother when a high speed blender is used. 

Find it online: https://loubiesandlulu.com/caramel-apple-crumble-gluten-free/