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Caramel Apple Dessert
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Caramel Apple Dessert

A THM XO with thin sliced apples coated in a bready-type batter then drenched in decadent caramel sauce.
Prep Time50 minutes
Cook Time45 minutes
Refrigeration Time20 minutes
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Servings: 9 people
Author: Nicole

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!