Hot flaky pastry pockets packed with a sweet, spiced apple filling and finished with a crisp coconut sugared top - best served with warm vegan vanilla custard, cream or ice-cream...

The ultimate Autumnal dessert bake combining soft, sweet apples a in a rich, salted caramel sauce with a buttery, crumb topping - best served with vegan custard or a scoop of my homemade vanilla-cinnamon coconut milk ice-cream...

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SERVES:    4 PEOPLE        |        PREP TIME:    15 MINUTES        |        BAKES IN:    35-40 MINUTES



INGREDIENTS

4 sweet apples

1/2 can coconut milk

1/3 cup maple syrup

1/2 tsp sea salt

1 tbsp cornflour

1/2 tsp vanilla extract 


1 cup almond flour

1 cup rice flour 

1/2 cup oats

1/3 cup coconut sugar

1/3 cup vegan butter

1/2 tsp baking powder 

Small pinch salt


FOR THE VANILLA-CINNAMON ICE-CREAM

2 cans full fat coconut milk 

1/3 cup maple syrup 

2 tsp vanilla bean paste

1/4 tsp ground cinnamon




METHOD


1. First make the salted caramel sauce by pouring the well-shaken coconut milk into a saucepan on a medium heat, followed by the maple syrup and sea salt. Stir well continuously on the heat for around 10 minutes. Sprinkle in the cornflour and continue stirring it through until it begins to thicken, using a whisk if needed to break up any clumps. Turn off the heat and pour in the vanilla extract, stir it a final time then remove it from the heat and allow it to cool down slightly. 


2, Make the crumble topping next by adding the almond flour to a mixing bowl along with the rice flour, oats, coconut sugar, baking powder and  a small pinch of salt and whisk everything together to combine it all. Cut the cold vegan butter up into small cubes, then add those into the dry mixture and using my fingers, rub it into the dry ingredients until it all comes together to eventually resemble a crumble mixture which should clump when pressed together. 


3. Pre-heat the oven to 180 degrees celsius. Peel and cored the apples, then slice them up into wedges. These need to be relatively thin so they can bake through in the oven. Brush a baking dish with a little coconut oil, then place the apple slices in the dish and pour over the salted caramel sauce. Turn the apples through the salted caramel sauce until they're all well coated in it, then even out the apples in the dish.


4. Add the crumble mixture over the top of the apples and spread that out evenly over the top. Place in the oven to bake for 50-55 minutes until the crumble topping has turned a nice golden brown and the sauce had darkened in colour to a nice toffee caramel. 


5. Serve with vegan custard, cream or ice-cream.


6. For the Vanilla-Cinnamon ice-cream, whisk together the coconut milk, maple syrup, vanilla bean paste and cinnamon in a bowl until well combined. Pour into your prepared ice-cream maker bowl and set to churn for 30 minutes. Once done, transfer to an airtight container and place in the freezer for 2-3 hours before serving with some hot Salted Caramel & Apple Crumble.




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