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Caramel Apple Crisp with Streusel Topping


  • For the date caramel:
  • 1112 dates (pitted)
  • 1/23/4 cup almond milk
  • 2 teaspoons vanilla extract
  • pinch of salt
  • For the filling:
  • 8 apples (peeled and chopped into 1/21 inch pieces)
  • 2 tablespoon maple syrup
  • 2 teaspoon cinnamon
  • 1/2 teaspoon dried ginger
  • 1/4 teaspoon allspice
  • For the streusel topping:
  • 1 cup whole wheat flour
  • 1/3 cup granulated sugar
  • 1/3 cup maple syrup
  • 3 tablespoons coconut oil (at room temperature)


  1. In the bowl of a food processor, combine all the ingredients for the date caramel. Process until smooth and creamy, which could take a few minutes. If needed, scrape down the side of the bowl and add a bit more almond milk to keep the caramel going in the food processor. Set caramel mixture aside.
  2. Preheat oven to 350 degrees F, grease a dutch oven or large casserole dish and set aside.
  3. In a large bowl, combine the ingredients for the filling, including the spices. Mix in all of the date caramel sauce. In a smaller bowl, combine all of the streusel topping ingredients and mix together with your hands until a crumbly topping has formed. Transfer filling mixture to the greased dish and sprinkle with streusel topping.
  4. Bake for 30-45 minutes, or until mixture is bubbly and apples are tender.