Deconstructed Apple Pie Bowl

Ingredients

For the apples

• 4 large organic baking apples (such as Honeycrisp, Fuji, or Granny Smith), peeled, cored, and diced
• 2 tablespoons organic unsalted butter
• 3 tablespoons pure organic maple syrup
• 1 tablespoon Apple Ember Kiss Blend (Apple Pie Spice) (see recipe), or organic ground cinnamon
• 1 teaspoon pure organic alcohol-free vanilla extract
• 1 tablespoon water, plus 1 teaspoon organic sprouted oat flour if you want a thicker glaze
• A tiny pinch of Himalayan pink salt

For the caramel

• ½ cup pure organic maple syrup
• 3 tablespoons organic unsalted butter
• 2 tablespoons organic heavy cream, optional, for a creamier texture
• ¼ teaspoon Himalayan pink salt
• ½ teaspoon pure organic alcohol-free vanilla extract

For the granola

• 3 cups organic sprouted rolled oats
• ¼ cup (4 tablespoons) organic sprouted oat flour
• 6 tablespoons organic unsalted butter, melted
• 6 tablespoons pure organic maple syrup
• 2 tablespoons Apple Ember Kiss Blend (Apple Pie Spice) (see recipe), or organic ground cinnamon
• ½ teaspoon Himalayan pink salt

Method

1. Warm apple pie filling. Melt the butter in a medium saucepan over medium heat.
2. Add the diced apples to the pan. Cook for 5 minutes, stirring occasionally, until they begin to soften slightly.
3. Stir in the maple syrup, Apple Ember Kiss Blend, vanilla extract, and a tiny pinch of Himalayan salt.
4. Turn the heat down to medium-low. Cover and simmer for 5 to 8 minutes until the apples are tender but not mushy. If you want a thicker, glossier syrup, whisk 1 teaspoon of organic sprouted oat flour into 1 tablespoon of cold water, stir it into the bubbling apples, and cook for 1 more minute until thickened.
5. Remove from heat. Let it cool for a few minutes so it is warm, not boiling hot.
6. Maple caramel sauce. Pour the pure maple syrup into a small saucepan over medium-high heat. Bring it to a rolling boil.
7. Let the syrup boil for about 3 to 4 minutes. Watch it closely so it does not boil over. It will start to foam up, darken slightly, and smell deeply caramelized.
8. Remove the pan from the heat completely. Immediately add the butter and salt, whisking vigorously until the butter is entirely melted and incorporated.
9. If using heavy cream, whisk it in now along with the vanilla extract. The mixture will bubble up rapidly, just keep whisking until smooth.
10. Let the sauce cool in the pan for 5 to 10 minutes. It will thicken significantly as it cools down to a pourable caramel consistency.
11. Sprouted apple pie granola. Heat your oven to 325°F (165°C). Line a large baking sheet with parchment paper. A large sheet pan helps the oats roast evenly instead of steaming.
12. In a large bowl, whisk together the organic sprouted rolled oats, organic sprouted oat flour, Apple Ember Kiss Blend or cinnamon, and Himalayan salt.
13. Pour the melted butter and pure maple syrup over the oat mixture. Stir thoroughly until every oat is well coated and the mixture feels uniformly sticky.
14. Spread the mixture onto your lined baking sheet. Press it down firmly with the back of a spatula into a flat, compact layer. Keeping it tightly pressed helps create those large, crunchy chunks.
15. Bake for 20 to 25 minutes. At the halfway mark, gently flip sections of the granola with a spatula to brown the other side, then press it back down lightly. Keep a close eye on it during the final 5 minutes, as the natural sugars in the maple syrup can brown quickly.
16. Remove from the oven when it turns a beautiful golden brown. Do not disturb it while it cools. Letting it sit completely untouched for 30 to 45 minutes is the secret to maximum crunch. Once cold, break it into clusters and scatter over your warm apple pie filling.