-6 Small Apples
-1 tsp Cinnamon (or more to taste)
-1 Tbsp Coconut Oil (we love Barlean’s)
-2 Cups Shredded Coconut
-2 tsp Cinnamon
-1/2 tsp Ground Ginger
-3-4 Sprinkles Nutmeg
-1 Cup Coconut Cream
Vanilla Ice Cream
-Clean brand (like Daily Harvest), or homemade banana “nice-cream”
- Begin by combining coconut cream and honey (or maple) in a saucepan on medium heat (as this will take the longest). Allow to achieve a mild boil, and reduce to low heat. Stir every 5 minutes until caramel reduces to half its original amount, and begins to thicken (this should take anywhere from 25-40 minutes). Remove from heat, and let cool. *see notes for additional information*
- Preheat the oven to 350º f, and line a baking sheet with parchment paper.
- In a large bowl, mix ingredients for coconut crumble. Spread in a thin layer on the baking sheet, and allow to bake until the crumble achieves a light, golden color (this should take between 5 and 10 minutes). Set aside to fully cool until sticky, and crunchy. *See notes*
- Begin by peeling, and slicing apples (can slice, or cube). Coat evenly in cinnamon. Melt coconut oil in a skillet, and saute apples for 5-10 minutes, or until crisp, and tender. Remove, and let cool.
- Begin by drizzling the inside of your cup with caramel drizzle.
- Next, add a small layer of coconut crumble, and then a small layer of pan-fried apples. Repeat until 3/4 of the cup is filled.
- Top with ice cream or whipped cream, and drizzle with caramel sauce.
- Serve immediately, and enjoy!
Once removed from heat and allowed to cool, caramel will thicken exponentially. For rapid cooling, place in a glass container in the freezer while finishing the rest of the recipe.
*It is better to remove coconut crumble early than a little too late, as baking will continue for a few minutes outside of the oven, and over baking will dry out the crumble.