Gluten Free Salted Caramel Apple Crisp February 12, 2016 08:52

An easy delicious dessert to make and share with your loved ones. Can be made ahead, simply cover and store in the refrigerator. If you are not gluten sensitive you can substitute regular flour. If you are lactose intolerant you can substitute almond or coconut milk for the heavy cream and coconut oil for the butter.

Crumb Top:
1/2 cup Gluten Free Flour or Pecan Meal
1 cup Rolled Oats (not instant)
1 1/2 sticks Butter
3/4 cup packed Brown Sugar
1 tsp Cinnamon

Filling
2 lemons
1 packet Healthy Gourmet Kitchen Salted Caramel
3 Tbsp Heavy Cream
5 - 6 Apples (mix of Cortland, Granny Smith, Honeycrisp or Crispin or your favorite pie apples)

Preheat oven to 350 F.
Wash then juice lemons into large mixing bowl.

Wash, peel, core and thinly slice apples. Cut to uniform thickness. Toss with lemon juice. You want about 4 cups of peeled sliced apples so if your apples are small you will need more.

Whisk packet Healthy Gourmet Kitchen Salted Caramel into Heavy Cream in small mixing bowl until completely disolved.

Soften butter to room temperature. With pastry cutter, two butter knives or with batter paddle of stand mixer, mix topping: flour, rolled oats, softened butter and brown sugar just until crumbly.

Pour salted caramel over apples, toss to coat apples. Spread apples into 9 x 9 inch baking dish.

Top with crumb topping.

Bake at 350 for 45 minutes or until apples are soft. Remove from oven and cool before serving. If the topping starts to brown too much you can loosely cover the crisp with foil. The filling will thicken as it cools. Serve with ice cream or whipped cream sprinkled with sea salt crystals (small packet) if desired.  

Optional - double the crumb topping recipe and put half on the bottom of a slightly larger baking dish, spoon in apple filling and top with the other half of the crumb topping.