Stuffed Apple Crisp with Caramel Sauce
Serves: 9
There is no need to peel the apples but you will want to wash and dry them first.
  • 9 medium-sized apples
  • Crisp Filling:
  • 1 cup coconut sugar
  • 1 cup whole wheat flour
  • 1 cup large flaked oats (not quick oats)
  • ¼ teaspoon salt
  • ¾ cup vegan butter, melted
  • 1 teaspoon cinnamon
  • Caramel Syrup:
  • 1 cup coconut sugar
  • 1 cup Silk Original Coconut Beverage
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  1. Preheat oven to 400F.
  2. Core all 9 apples. You can core these all the way through, the filling shouldn’t spill out the bottom.
  3. For the crisp filling, stir together all ingredients (coconut sugar, flour, oats, salt, vegan butter and cinnamon). Stir until well mixed.
  4. Place cored apples in a baking dish and use a small spoon to fill each apple core with oat filling. Pack this down inside each apple as much as you can.
  5. Bake apples for 15-20 minutes. You should be able to easily poke a hole through the apple with a fork but you don’t want them too soft (mushy).
  6. For the caramel sauce, in a medium saucepan combine coconut sugar, Silk Original Coconut Beverage, and salt. Stir to mix well and continue stirring over high heat until you bring this to a boil. Reduce heat to medium-low and simmer for 15 minutes. Remove from heat and stir in vanilla extract.
  7. Let the sauce cool completely. Pour over apples just before you’re ready to serve them. Store leftovers in the refrigerator.
Recipe by Moms & Munchkins at