Tamari Salted Caramel Apple Crisp
8
Product(s) Used
Special Diet
Gluten-Free, Soy Free, VegetarianCourse
DessertMain Ingredient
FruitOccasion
HolidaysIngredients
- 6 medium Honeycrisp apples peeled, cored, and sliced
- 2 tablespoons lemon juice
- ⅓ cup packed light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch or arrowroot starch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Tamari Salted Caramel
- ½ cup packed light brown sugar
- ¼ cup unsalted butter or dairy-free butter
- ¼ cup heavy cream or full-fat canned coconut cream
- 1 tablespoon SAN-J Tamari or SAN-J No Soy Tamari
- 1 teaspoon vanilla extract
Crisp Topping
- 1 cup certified gluten-free old-fashioned oats
- ¾ cup gluten-free all-purpose flour
- ½ cup chopped pecans
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold butter or dairy-free butter cubed
Directions
- Preheat the oven to 350°F. Grease a 9-inch baking dish.
- Toss the apples with the lemon juice, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and ginger. Spread evenly in the baking dish.
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cream. Cook for about 3 minutes, stirring constantly, until smooth. Remove from the heat and stir in the San-J Tamari and vanilla. Drizzle half of the caramel over the apples.
- In a medium bowl, combine the oats, gluten-free flour, pecans, brown sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the apples.
- Bake for 45 to 50 minutes, until the topping is golden brown and the filling is bubbling. Cool for 15 minutes before serving.
- Warm the remaining caramel and drizzle over each serving.
- Serve with whipped cream or ice cream if desired.
