• Preheat oven to 350 F.

Caramel Sauce

• In a small pot, mix maple syrup, coconut sugar, coconut cream, and sea salt. Bring it to a boil then turn the heat down to simmer.
• Whisk continuously to create a reduction and prevent burning. Once the sugar has dissolved completely, turn off the heat and mix in vanilla extract and arrowroot flour. Whisk vigorously to make sure the flour is fully incorporated. Set aside.

Apple Filling

• Thinly slice the apples. Leave the skin on or remove it (I left it on).
• Mix apples, arrowroot flour, apple pie spice, sea salt, and half of the caramel sauce in a bowl.
• Place apple mixture in an 8” or 9" cast iron skillet and bake for 10 minutes while preparing the crisp topping.

Oat Crisp topping:

• In a medium bowl, mix rolled oats, oat flour, coconut sugar, cinnamon, and coconut oil in a bowl. Incorporate well with your hands until a crumble is formed.

Put it all together

• Once apple filling has baked for 10 minutes, remove it from the oven and evenly distribute the crisp topping.
• Place the skillet back in the oven and bake for an additional 30 minutes.
• Optional: broil for 2 minutes to make the top extra crispy and brown (make sure you watch it closely to prevent any burning)
• Remove from the oven, let it cool for 10 minutes. Serve with your favorite ice cream and more caramel sauce. Enjoy!