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Rosemary Caramel Baked Apples

Rosemary Caramel Baked Apples (gluten free, dairy free, grain free, vegan)

A super simple fall dessert that just happens to be vegan, though nobody would know it. The rosemary caramel is what dreams are made of, no joke.
Course Dessert
Cuisine American
Keyword apples, caramel, dessert, fall, rosemary
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8


  • 1 19oz can coconut cream Mae Ploy brand if you can
  • 2 cups brown sugar
  • 2 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • 1/4 tsp nutmeg fresh ground if you can
  • 2 tsp allspice
  • 1/4 tsp ground clove
  • 1 tbsp lemon juice fresh squeezed
  • 4 sprigs fresh rosemary small sprigs, about 2in long each
  • 8 apples cored
  • flake salt
  • 2/3 cup walnuts
  • 1/3 cup almonds


  • Preheat the oven to 350. In a mixing bowl, whisk together the coconut cream, brown sugar, vanilla extract, cinnamon, clove, nutmeg, and allspice. Tie the rosemary sprigs up so the needles won't fall off during cooking and add them to the mix. Pour it all into a medium pan on medium heat and bring to a simmer for about 10 minutes until it reduces by about 1/4.
  • Put the apples in a casserole dish and pour the hot caramel over top (space the rosemary sprigs out around the dish so they aren't on top of the apples). Place in the oven and bake for 30 minutes. Open the oven, spoon some of the caramel sauce over top all of the apples, and close the oven door. Bake for 15 more minutes.
  • During the last 15 minutes of baking, roughly chop the walnuts and almonds and toast in a dry pan with a sprig of rosemary. Toss around until the nuts become fragrant and begin to brown. Remove from pan.
  • Remove the apples from the oven. Place each one on a plate, spoon some of the caramel over each and top with walnuts and a sprinkle of flake sea salt.