Name: Vegan Baked Apples with Salted Brown Butter Caramel
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 tbsp vegan butter; 1/4 cup brown sugar; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1 tbsp chopped crystallized ginger; 1/4 cup whole rolled oats; 4 large apples; 2/3 cup water; 7 tbsp vegan butter; 1 can full fat coconut milk; 2/3 cup brown sugar; 1 1/2 tbsp cornstarch; 1 tsp salt; 1/4 cup almond milk

Ingredients

Units Scale

Filling:

3 tbsp vegan butter
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp chopped crystallized ginger
1/4 cup whole rolled oats
4 large apples
2/3 cup water

Brown Butter:

7 tbsp vegan butter
1 can full fat coconut milk
2/3 cup brown sugar
1 1/2 tbsp cornstarch
1 tsp salt
1/4 cup almond milk

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Instructions

In a small dish combine all of the filling ingredients (minus oats/ginger) until well combined.
Fold in the oats and ginger. Set aside.
Core the apples: Make indentions with a knife going in a circle around the core. Stab the knife into the center and twist it. This will pop out the middle of the apple. Begin to scoop out the middle with a spoon about halfway or 3/4 down into the apple.
Place cored apples in an 8-inch or 9-inch baking pan, cake pan, or pie dish. Spoon filling into each apple, filling all the way to the top. Pour warm water into the pan around the apples. The water helps prevent the apples from drying out and burning.
Bake for 40-45 minutes or until apples appear slightly soft. Bake longer for softer, mushier baked apples. The time depends on how firm your apples were and how soft you want them to be. Remove apples from the oven.
Caramel: In a pan over medium heat at the vegan butter. Continue to swirl the butter with your spatula. It should sizzle and then slightly brown to a nice golden color. (3-4 mins)
Now add the coconut milk, brown sugar, and salt. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until reduced by half and golden.
Take 1/4 cup hot almond milk and combine with corn starch. Whisk until smooth. Pour mixture into the pan and whisk to just combine. Don’t over mix as it may clump the caramel. Remove from heat. The sauce will thicken as it sits. If it’s not thick enough simply combine 1 tsp of corn starch with 2 tsps of hot almond milk. If too thick run it through a blender and with hot almond milk! Serve caramel with baked apples. You should have about 1 cup full.

Prep Time: 10 mins
Cook Time: 45 mins