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RED APPLES, COCONUT SUGAR AND COCONUT MILK CARAMEL, AND THE STREUSEL MADE WITH SPROUTED OATS, PROTEIN POWDER, PECANS AND COCONUT OIL TOPPED WITH COCONUT YOGURT AND CINNAMON.

TOTAL TIME: 1 HOUR

SERVINGS: 8 SERVINGS 

INGREDIENTS: 

COCONUT CARAMEL SAUCE:
½ CAN COCONUT MILK
¼ CUP COCONUT SUGAR
½ TSP VANILLA EXTRACT
SEA SALT

APPLE FILLING:
3 RED APPLES
1/2 LEMON JUICE
COCONUT CARAMEL SAUCE
SEA SALT
1 TBSP ARROWROOT POWDER 
1 TBSP FRESH GINGER
1 TSP CINNAMON

TOPPING:
½ CUP SPROUTED OATS
½ CUP CINNAMON CEREAL PROTEIN POWDER
½ CUP PECANS CHOPPED
½ CUP MONK FRUIT (OR GRANULATED COCONUT SUGAR)
1 TSP CINNAMON POWDER
2 TBSP COCONUT OIL
2 TBSP WATER
SEA SALT

DIRECTIONS:

1. PREHEAT THE OVEN TO 350 F. AND BEGIN TO PREPARE THE CARAMEL SAUCE BY ADDING IN COCONUT MILK, COCONUT SUGAR, VANILLA AND SEA SALT TO A SMALL SAUCEPAN. SIMMER FOR 25-30 MINUTES UNTIL IT THICKENS. LET COOL.

2. PEEL AND SLICE YOUR APPLES INTO THIN SLICES AND ADD THEM TO A MIXING BOWL. POUR IN SOME OF THE CARAMEL SAUCE, LEMON JUICE, ARROWROOT POWDER, GINGER, CINNAMON AND SEA SALT. TOSS UNTIL THE APPLES ARE WELL COATED.

3. MAKE THE CRUMB TOPPING WITH ALL THE INGREDIENTS TO A SMALL MIXING BOWL AND MIX UNTIL WELL COMBINED. 

4. GRAB A BAKING DISH AND LAY IN THE APPLE MIXTURE. SPRINKLE ON THE CRUMB TOPPING ON TOP OF THE APPLES AND SPREAD OUT EVENLY. *I ALSO CUT SOME LITTLE APPLE STARS TO PUT ON TOP*

5. BAKE THE APPLE CRISPY FOR 45 MINUTES. SERVE WITH DAIRY-FREE YOGURT AND MORE OF THE CARAMEL SAUCE.