Indulge in a delicious and wholesome treat with these caramel apple crisp cups!

Made with organic apples, a nutty graham cracker crust, and a rich coconut caramel drizzle, this dessert is packed with natural goodness.

Apples are not only sweet and satisfying but also full of fiber, vitamins, and antioxidants that support digestion and overall health.

Instead of refined sugar, this recipe uses coconut sugar, a more natural alternative with a lower glycemic index, helping to prevent blood sugar spikes.

Perfectly portioned and bursting with warm, spiced flavors, these apple crisp cups are a nourishing way to enjoy a classic fall & winter dessert!

let's get into it....

Caramel Apple Crisp Cups

Serves 12

Ingredients

GRAHAM CRACKER BASE

• 2 cups Simple Mills Seed and Nut Flour Sweet Thins
• ½ - ¾  cups melted Coconut Oil

APPLE FILLING

• 4 cups chopped Apples (organic)
• ¼ cup Coconut Sugar
• 2 ½ tbsp Gluten-Free Flour
• ½ tsp Cinnamon
• ¼ tsp Nutmeg

CARAMEL DRIZZLE

• ⅔ cup Coconut Cream
• ¼ cup Coconut Sugar
• 1 tsp Vanilla Extract
• Pinch of Sea Salt

Instructions

GRAHAM CRACKER BASE

1. Preheat the oven to 350°F and grease muffin pan 
2. In a food processor, pulse the  Simple Mills Seed and Nut Flour Sweet Thins until it becomes crumbs.
3. Slowly add the melted Coconut Oil until evenly mixed and sticking.
4. Press this mixture along the bottom and sides of the muffin pan holes to make a “cup”.
5. Bake for 5 minutes and let cool completely.
6. Increase oven temperature to 375°F.

APPLE FILLING

1. Chop the apples into little pieces by pulsing in a mini food processor. Don’t puree, just finely chop.
2. Mix apples, coconut sugar, flour, cinnamon, and nutmeg in a bowl.
3. Bake in a baking dish for 15 minutes at 375°F, until the apples are slightly softened.
4. Reduce oven temperature to 350°F.
5. Scoop a spoonful or so of the apple filling and place on top of the graham cracker crust cups (while still in the muffin pan).
6. Sprinkle any extra graham cracker on top of the apples if left over.
7. Bake for 5 minutes at 350°F. 
8. Let cool completely.

CARAMEL DRIZZLE

1. Combine the coconut cream and coconut sugar in a small saucepan over medium heat, bring to a boil.
2. Once boiling, lower heat so the mixture is bubbling evenly and continue to cook and stir until reduced and thickened, about 10-15 mins. It should resemble dark caramel.
3. Remove from heat and stir in the vanilla and sea salt. 
4. Allow to cool completely before serving.

SERVE & ENJOY! 🌞

Recipe made for Feel Better Eating with love from Feel Better Living

Find the video of this recipe and other videos about natural healing by visiting: 

www.youtube.com/@feelbetterliving

Click HERE to watch us cook this recipe!