I was poking through a vegan recipe book, fantasizing about desserts, when I came across a recipe that we just happened to have almost every ingredient for, so I decided it was a sign from the Dessert Gods that I must make it! The original recipe was for stuffed baked caramel apples, but I decided that a caramel apple bake (with slices of apples instead of stuffed halves) sounded better. I slightly modified the recipe based on the ingredients I had handy.
I sliced up two fuji apples and we laid them in the bottom of a slightly oiled glass baking dish. I prepared the “crumb stuff” by combining panko bread crumbs, chopped walnuts, light brown sugar, cinnamon, melted vegan butter, and soy milk. Jef laid this delicious mixture on top of the apples while I made the caramel sauce in a small sauce pan over medium heat. The sauce consisted of light brown sugar, vegan butter, soy milk, maple syrup and some honey for good measure. I turned the heat up, which got all of the goodness to a rolling boil, thickening it to a sweet, caramel-y syrup. We then ladled the caramel sauce over the crumbly apples and popped them in the oven to bake at three hundred and fifty degrees for about a half hour.
It was soft and warm, caramel-y and apple-y… we devoured the whole dish in record time. Go team! I think next time I would like to add some oats in for a crunch. And perhaps some dried cranberries or raisins for more fun fruit flavor and color?