Sea salt, to taste(if cashew butter is salted you likely won't need extra salt)
Instructions
Preheat oven to 350° Fahrenheit and grease a 12" skillet or 9x13" pan.
In a large mixing bowl, combine all of the apple filling ingredients and toss to coat. Dump the mixture into the greased skillet or pan.
Using the same bowl (no need to rinse), combine all of the crumble topping ingredients and mix with a fork. Crumble over the top of the apple mixture.
Transfer to the oven and bake for about 35 minutes, until apples are soft but not mushy.
When the crumble has about 5 minutes left, make your salted caramel sauce. In a small skillet or sauce pan, add coconut sugar and coconut milk to pan and heat it up, stirring frequently.
Add cashew butter and sea salt. Continue stirring until the mixture thickens and becomes more velvety. You can turn the heat down to low and let it simmer until you are ready to use.
Once crumble is done in the oven, remove and serve with caramel drizzled on top. It's also delicious with dairy free ice cream on top, too!