Vegan Baked Cinnamon Caramel Apples

5 from 5 votes

Vegan Baked Cinnamon Caramel Apples

These dairy-free and Vegan Baked Cinnamon Caramel Apples are spiced with warm flavors followed by an incredible crunch and tender apples for the best dessert ever!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Keyword: apple, apples, baked, bites, brown sugar, caramel, cinnamon, classic, crisp, crumble, dairy-free, dessert, easy, fall recipe, gluten-free, healthy, homemade, indulge, nut-free, oats, plant-based, recipe, skillet, soft, southern, spices, sweet, vegan

Servings: servings

Calories: 369kcal

Author: Shanika

Ingredients

4 medium organic Gala Apples, halved + cores removed

FILLING:

1 ½ cups Rolled oats, GF version if preferred
¼ cup pure maple syrup
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground all spice

VEGAN CARAMEL SAUCE:

1 cup full-fat coconut milk
1 cup organic brown sugar
6 Tbsps vegan butter
pinch of sea salt

US Customary - Metric

Instructions

TO MAKE THE APPLES + FILLING:

Start by pre-heating your oven to 400 degrees Fahrenheit and lightly grease a medium 10-inch cast iron skillet with butter.
In a medium bowl, stir together the filling ingredients until combined and wet-like in texture. Set aside.
Prep the halved apples by scooping out the inside core using a spoon. Set aside in a bowl and squeeze lemon juice on them to prevent them from browning.

TO MAKE VEGAN CARAMEL SAUCE:

Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add vegan butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.

ASSEMBLY:

Add half of the homemade vegan caramel sauce to the bottom of the prepared skillet and then line apples (skin side down + open side up) side by side atop sauce.
Using an ice cream scoop (or spoon), scoop the filling into each apple (don't be afraid to be generous! Haha.) and top with remaining caramel sauce.
Cover with foil, bake for 20 minutes before removing foil and baking for another 5-10 minutes, until the crumble is golden brown and apples are tender. NOTE: Half-way through, be sure to scoop sauces from the sides onto apples to keep them 'moist'.
Once done, remove from oven and serve immediately with a scoop of your favorite dairy-free ice cream or Cocowhip.
Bon Appetit!

Notes

STORAGE: Best if served on the same day of making recipe. If made ahead of time (a few hours before serving), simply re-warm in the oven on 350 degrees Fahrenheit. Leftovers should be stored in an air-tight container in the refrigerator for 1-2 days.
FILLING: For an extra crunch, you can choose to add nuts such as Walnuts or Pecans. Reduce oats to ½ cup and add the nuts as other ½ cup.

Nutrition