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.
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 9x13 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.