(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 400°F.
Use a melon baller or small spoon to core the apples and remove the stems. Place them cut side down and make 1/8 to ¼-inch slices most of the way through, being careful not to cut through. Place the cut apples face down on a parchment-lined baking sheet.
Whisk the melted plant butter, brown sugar, and cinnamon together in a small bowl and brush this over all of the apples. Bake for 20 minutes.
Meanwhile, combine all the ingredients for the oat and nut streusel in a medium bowl, until it holds together when pinched. Remove the apples from the oven, gently open the center two slices of the apples a bit and sprinkle streusel over the top of each apple. Return to the oven and bake for 10-15 minutes, until the topping is golden brown and crisp.
Meanwhile prepare the caramel. Stir together the sugars and ¼ cup of the coconut milk in a small saucepan until the sugar is melted and begins to boil rapidly. Reduce heat to low and simmer undisturbed for 5 minutes. Remove from heat and stir in the remaining 2 tablespoons coconut milk, plant butter, vanilla, and salt. Pour into a bowl (but do not scrape the pan) and let cool slightly to thicken.
To serve, pour caramel over the baked apples and top with a scoop of plant-based vanilla ice cream and more caramel, if desired.
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