All of the Fall feels with none of the pumpkin, this Caramel Apple Dessert is just what you’ve been waiting for. With a bready coating on thin apple slices, drenched in decadent caramel sauce, this dessert is just begging to be accompanied by a glass of cold almond milk (original unsweetened, of course).
The Caramel Apple Dessert Method
After lightly greasing a glass 8×8 pan, tip the pan on it’s side (leaning against a wall or other stationary object). Prepare your apples by washing and coring them, then slicing them very thin on a mandoline slicer. Cut each circle in half, and begin filling the greased pan with thin half circle apple slices, alternating which pile the slices go into.
When you have almost filled the pan with slices (this took me approximately fifteen minutes including slicing the apples) feel free to put it back on the counter flat, and finish filling the pan.
Although this can be a bit tedious, no one will see the apples underneath (at least, not well), so it’s okay if it isn’t pretty. The goal is just for the batter to go between the slices a bit.
Special Ingredients and Tools
Xanthan gum is in the caramel sauce, and highly recommended.. without it, your sauce will likely be runny and not set well. You could *potentially* substitute glucomannan with no issues, but I have not tried this. Glucomannan does tend to have a slimier texture than xanthan gum, in my opinion.
An apple corer is not required, but is nice to have. If you do not have an apple corer, slice the apples in half first, remove the core, and then slice the apples in thin half circles.
A mandoline slicer is technically not required, but it speeds up the process and makes uniform slices so much easier. If determined, you could slice the apples with a knife. Be prepared to spend a lot longer on the process.
Really not feeling the Caramel Apple Dessert vibes? Try these Pumpkin Chai Cupcakes instead!
Caramel Apple Dessert
Equipment
- Mandoline slicer
- Apple corer (optional)
Ingredients
For the Dessert
- 4 med Pink Lady apples you could also use Honey crisp
- 3 tbsp salted butter melted
- 1/4 c Truvia spoonable jar variety
- 1 c almond milk original unsweetened
- 4 eggs large
- 2 tsp vanilla extract
- 1 pinch salt
- 3/4 c almond flour
- 1/4 c coconut flour
- 2 tsp baking powder aluminum free
- light cinnamon dusting optional
For the Caramel Sauce
- 1 stick salted butter
- 1/2 c Truvia spoonable jar variety
- 3/4 c heavy whipping cream
- 1/4 tsp blackstrap molasses
- 1 tsp xanthan gum
Instructions
For the Dessert
- Preheat the oven to 350°F
- Lightly grease a glass 8x8 pan. Tilt against a wall or other stationary object, so dish is on it's side.
- Wash and core the apples, then using a mandoline slicer, slice them thinly. Cut each of the slices in half, and place in the sideways glass dish so that if you were to place the dish flat on the counter, the skin side (rounded side) would face straight up.
- Create roughly three piles, alternating which pile you place each slice into so that the slices slightly overlap. Repeat until all four apples are in the dish, creating three interlocking rows. Lay the dish flat on the counter, and set aside.
- In a medium bowl, combine the melted butter, Truvia, and almond milk. Beat in the eggs.
- Add the vanilla extract and salt, and whisk until combined.
- Whisk in the almond and coconut flours. Add the baking powder, and whisk again.
- Pour batter over the apples in the glass 8x8 dish, and sprinkle a light dusting of cinnamon on top, if using.
- Bake in preheated oven for 30-45 minutes or until edges start to brown.
- Once baked, cool almost entirely before proceeding with caramel sauce (a quick and easy but definitely worthy addition).
For the Caramel Sauce
- In a medium non-stick saucepan, melt the butter over medium heat.
- Add the blackstrap molasses and Truvia, and whisk until combined.
- Once mixture is just starting to boil, reduce the heat to low and slowly whisk in the heavy cream. Bring mixture to a slow simmer.
- Whisk in the xanthan gum.
- Simmer mixture for a few minutes, or until thickened to a sauce consistency and starting to get golden brown.
- Pour over the baked apple dessert, and refrigerate for about 20 minutes or until set.
- Enjoy!
Did you make this caramel apple dessert? How did it turn out? Let me know in the comments below!
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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