For the Apple Crisp
Preheat the oven to 375F.
Add the apples, lemon juice, ¼ cup coconut sugar and cinnamon to a baking dish, tossing to combine.
Make the topping my stirring together ⅓ cup melted coconut oil, almond flour, ½ cup coconut sugar, pecans and ¼ teaspoon salt until well combined.
Sprinkle the topping over the apple mixture, using your hands to squeeze some of the mixture into clumps.
Place the baking dish on a baking sheet (to catch any boil-over), cover with foil and bake for 45 minutes, or until bubbling.
Uncover and bake an additional 15 minutes, or until the topping is slightly browned.
Allow to cool, then serve with a drizzle of Salted Caramel sauce.
For the Salted Caramel
In a medium saucepan, whisk together the coconut milk and coconut sugar.
Bring the mixture to a boil over medium heat, stirring frequently.
Once boiling, turn the heat to low and let the mixture boil slowly. Stir frequently, scraping the sides and bottom to avoid burning.
Continue boiling until caramel has reduced and thickened about 30-35 minutes. The caramel will continue to thicken as it cools.
Remove the pan from the heat and stir in oil, salt, and vanilla extract.
Allow to cool completely. Pour into a glass container and serve alongside the crisp, or refrigerate for up to two weeks.