Remember that coconut milk caramel I shared last week? Well, it’s in the spotlight again, but this time in a very delicious coconut milk caramel apple pear crisp.
As far as fruit desserts go, crisps and crumbles are my favorite. I love how a good streusel topping can turn mediocre baked fruit into something really special. And, in this case, it’s even better because the fruit is drizzled with homemade coconut milk caramel!
While this crisp does take a bit of preparation, especially peeling and chopping all the fruit, it is worth the effort. It’s a delish alternative to an apple pie and easier too since there’s no pie crust involved. I love the combo of pears with the apples for variation in flavor. Plus, pears are awesome, but tend to be outshined by apples, so I like giving them the attention they deserve.
I think this dessert would fair very well for Thanksgiving. And, to be extra decadent for the holiday, I recommend a side of whipped cream (coconut milk or dairy-based) or Greek yogurt, plus extra coconut milk caramel sauce for drizzling on top. Obviously, a legit vanilla bean ice cream of some sort would be amazing too. Can’t beat a la mode!
Interested in other fall dessert recipes? Check out my crustless butternut squash pie and cranberry pear crumble bars.
On a final note, watch me make this recipe this Friday, November 8 on Portland’s KATU Afternoon Live between 2-3pm PST. Watch the replay of my segment HERE.
Cheers and enjoy!
Coconut milk caramel apple pear crisp makes a delicous fall dessert that's also perfect for Thanksgiving. It's full of fruit, warm spices, dairy-free caramel and a grain-free pecan streusel topping. No refined sugars, gluten or grains, and can be made completely dairy-free too.
- 13.5 oz can full-fat coconut milk
- 1/2 cup coconut sugar
- 1/4 tsp sea salt
- 1/2 tsp pure vanilla extract
- 4 medium apples (about 2 lb), peeled cored and chopped (I used jazz)
- 4 medium pears (about 2 lb), peeled cored and chopped (I used concorde)
- 1 Tbsp fresh lemon juice
- 2 Tbsp arrowroot powder
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/2 cup coconut milk caramel
- 1/2 cup grass-fed butter, ghee or coconut oil, melted
- 1 + 1/4 cup almond flour
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 3/4 cup raw pecans, roughly chopped
Add coconut milk, coconut sugar and sea salt to a medium saucepan over medium heat and whisk well. Bring to a boil, then reduce heat to medium-low and continue to simmer for about 30-35 minutes, whisking occasionally. Caramel is done when it's reduced by half, a dark amber color and can coat the back of a spoon. Remove from heat once done and whisk in vanilla extract. Pour into a glass jar. Cool completely at room temperature, uncovered. Then, cover jar and store in refrigerator. Can be made ahead of time.
Preheat oven to 350 degrees F. Grease a 9×13 baking dish with a little butter, ghee or coconut oil and set aside.
In a large bowl, prepare the fruit filling. Mix together the apples, pears, lemon juice, arrowroot powder, cinnamon and allspice. Pour into prepared baking pan and then drizzle 1/2 cup of the prepared coconut milk caramel on top. Set aside.
In a medium bowl, mix together the melted butter, ghee or coconut oil with the almond flour, cinnamon, coconut sugar, sea salt and raw pecans. Crumble on top of the apple and pear mixture in an even layer.
Bake 45 minutes or until edges are bubbling and the top is browned. Remove from oven and cool 30 minutes before serving. Serve with leftover caramel sauce and if desired, coconut milk whipped cream (or dairy-based if tolerated), Greek yogurt or preferred ice cream.
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