Vegan Baked Caramel Streusel Apples! What better way to enjoy seasonal, fall apples, than a tender, sauced-up, stuffed apple – Mmmmm!
Healthy, comforting, and delicious, these Vegan Baked Caramel Streusel Apples are an out-of-this-world tasty dessert. Apples cups filled with a scrumptious pecan streusel then drizzled with a lovely caramel sauce is sure to be a new fall family favorite.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We totally fell in love with this tasty deliciousness. We devoured them!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This is a delicious, wholesome baked caramel apple dessert with a yummy streusel topping. It is sweet and flavorful.
- Cashew Butter: The cashew butter can be substituted with almond butter (or other nut or seed butters) with the understanding that the flavor will change slightly.
- Amount of Streusel: We used 5 large gala apples (10 halves) where we had about 4 teaspoons of streusel in each apple. Some family members felt this was the perfect apple to streusel ratio, while other preferred when we used 4 gala apples (8 halves) which resulted in more streusel to apple ratio.
- Tenderness of the Apples: Apples vary greatly in density. Freshly picked apples will take longer in the oven to become tender while older apples will bake quicker. Some apples types tend to become tender more quickly than others for example, a Macintosh will become tender before a Gala or Granny Smith. We enjoyed our apples at the 17-minute mark where they were almost tender with just a hint of firmness.
- Caramel Sauce: The caramel sauce is on the thinner side. If you are looking for a thicker sauce, then add another tablespoon of cashew butter.
- Apples: Use your favorite apple. We used Gala apples.
- Baking the Apples: Be sure to bake the apples core-side down in the initial baking time, then flip them over for the 2nd baking half once they are filled. You may wish to slice off a small piece off the rounded side of the halved apples, so each apple stands up perfectly as a cup when filled. Otherwise, the apple cups could tilt and fall over
- Rolled Oats: Do not use quick cooking oats.
- Flour: We used almond flour; however, feel free to use your favorite flour.
Leftovers and Freezing:
Leftovers will generally keep 4 days in the refrigerator. Store in a covered container.
This dessert can be frozen.
- Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
- Rolled Oats: We used Bob’s Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats, feel free to use your favorite whole grain rolled oats.
- Large baking dish
- Melon baller (optional)
If you try these delicious apples, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Healthy, comforting, and delicious, these Vegan Baked Caramel Streusel Apples are an out-of-this-world tasty dessert.
Baked Apple Ingredients:
- 4 to 5 large apples, peeled, halved, cored *
- 2 Tablespoons lemon juice
- 1/3 cup pure maple syrup
- 2 Tablespoons water
Caramel Sauce Ingredients:
- 2 Tablespoons cashew butter *
- ½ cup pure maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- Pinch sea salt
Streusel Topping Ingredients:
- ½ cup chopped pecans (or walnuts)
- ¼ cup +1 Tablespoon rolled oats *
- 1 teaspoon cinnamon
- 1 Tablespoon flour (of choice) *
- 1 Tablespoon cashew butter *
- 2 Tablespoons pure maple syrup
- ½ teaspoon vanilla
- Pinch sea salt
- Preheat the oven to 400 F. Place the oven rack in the center
- Place 2 tablespoons of lemon juice in a small bowl, set aside.
- Peel, halve lengthwise (top to bottom), and core the apples, then dip them into the lemon juice, be sure to coat the entire apple half in lemon juice, set aside. (Use your fingers or a pastry brush, if needed). Set aside.
- Place 1/3 cup of maple syrup and 2 Tablespoons of water into the bottom of a large baking pan, mix well. Then place the halved apples into the baking pan, roll the apples around in the maple syrup mixture to thoroughly coat, then place cut/core side down. Cover tightly.
- Place in a preheated 400F oven for 17 minutes (or longer until tender), then remove.
- In the meantime, make the Caramel Sauce, by placing all the Caramel Sauce Ingredients into a small bowl, mix well to combine. Set aside.
- Then make the Streusel Topping by placing all the Streusel Topping Ingredients into a small bowl, mix well set aside.
- After 17 minutes have expired (or when the apples are tender – see notes), remove the apples from the oven, remove the cover. Flip the apples over in the pan, core side up (see notes), then pour 1 Tablespoon of the Caramel Sauce into the hole of each apple, set aside the remainder.
- Then divide the Topping into 8 to 10 equal parts (dependent upon how many apple cups you made). Fill and top each apple with the Topping Mixture, approximately 1 rounded tablespoon in each apple. Then take the remaining Caramel Sauce and pour it over all the apples. It’s fine if it runs over the sides.
- Place the pan back in the oven, bake uncovered for 13 to 14 minutes until the topping is golden.
- Remove from the oven and allow to sit for 15 minutes. After the apples have rested, spoon the caramel sauce that has fallen on the bottom of the baking dish over top of the apples. Enjoy warm!
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Equipment Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 8 to 10 apple halves (1 serving = 2 apple halves)
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