Caramel-apple crumble wedges

Caramel-Apple Crumble Wedges | A Dash of Compassion

I’m having one of those weeks where I’m feeling completely off. I can’t sleep, I’m having trouble concentrating on work, and my house is a mess. Do you ever have those days or weeks? I feel like my whole life is out of whack and I can’t seem to get anything done, no matter how hard I try.

So you’ll have to excuse me for being a bit mindless but I was determined to share this recipe with you today anyway, mostly because apple season is nearing its end and these caramel-apple crumble wedges are just too delicious to keep from you any longer.

Caramel-Apple Crumble Wedges | A Dash of Compassion

This easy recipe is a spin-off of my raspberry-oatmeal breakfast wedges I posted a few months back, but with a late fall twist! Think of this as a wholesome breakfast-meets-apple-caramel-pie kinda deal. It’s pretty rad. And super easy. And you likely already have all of the ingredients in your pantry (brown rice syrup is a staple for you too, right?).

Rest assured, despite my lack of sleep and motivation, I’m still surviving without my kitchen. For the last eight weeks I’ve been making all our meals in my dark, dingy basement and relying on my countertop Breville Smart Oven Pro to do the work I would expect of my regular oven. It’s definitely been meeting my expectations and it has also allowed me to continue baking delicious things like this (and this and this and this).

Although it’s on a much smaller scale than my regular oven (like, I can’t bake a regular pan of muffins or cupcakes, but I can do mini!), I do love that the built-in convection setting allows me to speed up the cooking time of sweet potatoes and pizzas, it bakes evenly and it lets me know when the time is up by sounding out a gentle “DING!” and automatically shutting off (but still keeping warm) until I’m ready to take out the pan from the oven. The new interior light also allows me to see how my precious meals and desserts are doing, and automatically turns on when the cooking time is up—I love that!

Caramel-Apple Crumble Wedges | A Dash of Compassion

These caramel-apple crumble wedges are the latest dessert to come out of my Smart Oven Pro and I’m going to highly suggest you make this the next time you’re craving the made-in-heaven combo of apples and caramel. Maybe even share it with a few of your favourite friends. Eat it fresh from the oven with vegan vanilla ice cream, or refrigerate it for early morning bites.

Here are a few notes:

  • To make this recipe gluten-free, use certified gluten-free oats and oat flour. If you don’t have (or can’t find) premade oat flour, just blend 1 cup rolled oats into flour in a dry blender.
  • The coconut oil in this recipe is cut into the flour mixture with a fork. My coconut oil is still soft enough to do so easily. If your oil is too hard you can try softening it slightly in a saucepan over low heat (but don’t melt it completely).
  • You’ll want to slice the apples as thin as possible. Using a mandoline is the easiest and fastest method, but I’ve also been successful slicing the apples by hand (just cut the slices as thin as possible). It’s okay to layer the apple slices on the oat base if you have too many. In fact, it’s recommended for more appley goodness.

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Caramel-apple crumble wedges

Yield: 6 servings

Ingredients:

For the caramel-apple filling:

  • 1/4 cup brown rice syrup
  • 2 tablespoons pure maple syrup
  • 1 tablespoon cashew or peanut butter
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt
  • 1 medium apple

For the oat crumble base and top:

  • 1 cup rolled oats
  • 1 cup oat flour
  • 1/3 cup coconut sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 6 tablespoons coconut oil, softened
  • 2 tablespoons water

Directions:

  1. Preheat the oven (or Smart Oven Pro) to 350F and line an 8-inch round cake pan with parchment paper so it hangs over the sides.
  2. To make the caramel filling, combine the brown rice syrup, maple syrup, cashew butter, vanilla, and salt in a bowl and whisk until smooth. Set aside.
  3. Quarter the apple and scoop out seeds/core. Slice the apple quarters with a mandoline slicer to get ultra paper thin slices (or slice by hand, cutting as thin as possible).
  4. To make the oatmeal base, combine the oats, oat flour, coconut sugar, cinnamon, and baking soda in a large bowl and stir to combine. Add the coconut oil and use a fork to cut in the coconut oil until the mixture resembles coarse crumbs. Add the water and stir until the mixture holds together when pressed.
  5. Reserve 1/2 cup of the mixture for the topping. Press the remaining mixture into the bottom of the prepared pan. Layer the apples slices on top of the oat base and pour the caramel filling over top to cover. Sprinkle the reserved oat mixture over top. Bake for 30 minutes. Allow to cool before serving. Store, covered, in the fridge (it will firm up once refrigerated).

This post was created in partnership with Breville Canada. All opinions are my own, and I think the Smart Oven Pro is a game-changer in the kitchen.

      

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6 Responses to “Caramel-apple crumble wedges”

  1. Kiki — November 17, 2016 @ 11:16 pm

    Can I substitute another sweetener for the brown rice syrup?

    Also, totally unrelated. But do you know Ashlae from Ohladycakes?

    • Nicole — November 18, 2016 @ 1:09 pm

      Kiki, I don’t recommend substituting the brown rice syrup if you want to achieve the proper flavour and viscosity (it’s so wonderfully thick and sticky). Coconut nectar may work but will give a different flavour. I haven’t tried it myself in this recipe.

      I do know of Ashlae, but I’ve never met her in person.

  2. Sheri — November 18, 2016 @ 3:13 pm

    Is there any way to make this nut free?

    • Nicole — November 18, 2016 @ 3:35 pm

      Yes, you can sub the cashew butter for sunflower seed buttter!

  3. Yvonne — December 3, 2016 @ 3:33 am

    I made this and loved it! I thought it was especially delicious on the day I made it, but still very tasty after sitting in the fridge overnight. I made it with the Elstar variety apple (I live in the Netherlands) and it provided a fresh taste that went well with the sweet caramel. Yesterday I bought a pear and I want to use that instead of an apple – I’m sure it will be as delicious! Thank you so much for your recipes – I’ve been visiting your blog for a long time but this is the first time for me to make a comment (shame on me!) – I’m not much of a commenter :)

    • Nicole — December 8, 2016 @ 7:34 pm

      Hi Yvonne! Thank you so much for your feedback and wonderful comments. I do love hearing from readers. And I’m so glad you enjoyed these apple crumble wedges! I’d imagine pears would be so lovely too. Let me know how it goes!

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