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  • 2 cups apples, peeled and sliced (you can also subsitute or mix with pears)
  • 2 tsp ground cinnamon
  • 1 Tbsp coconut oil
  • 1/2 cup pure maple syrup
  • 1/2 cup full fat coconut milk, room temperature (should be well combined)
  • 1 Tbsp coconut oil
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla extract

Preparation Notes

Apple Filling

Peel and slice your apples and/or pears. Melt coconut oil in a saute pan and add sliced fruit and cinnamon. Stir occasionally until the fruit is soft (about 5-10 minutes).

Salted Caramel Sauce

Heat maple syrup over medium low heat for about 5 minutes, stirring constantly. Be sure to stir constantly, and don't overheat or it will burn. Remove from heat and add remaining ingredients. Stir to combine. Add pan back to heat for about 10 minutes, stirring constantly. The timer should start when the mixture starts to bubble again. Don't bring to a boil, or it will over harden. The mixture should thicken, but won’t solidify. Set aside in a jar to cool.

Assembly

Drizzle Salted Caramel Sauce around the top of six small glasses. Allow caramel to drizzle down the sides of each glass. Alternate layering filling and optional toppings, stopping about 1” from the top.

Optional toppings: granola, flaked coconut, slivered almonds, pecans, or whipped cream

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