Ingredients
Crisp Topping:
- 1/3 cup organic coconut oil refined, solid, or vegan butter
- 1 cup pecan halves
- 3/4 cup blanched almond flour
- 2 tablespoons pure maple syrup
- 2/3 cup coconut flakes unsweetened
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon *
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice or cloves
- 1/4 teaspoon sea salt
Apple Filling:
- 7 medium apples peeled, and sliced to 1/4 inch thickness. (Pink lady and Honeycrisp are great!)
- 1 1/2 teaspoons cinnamon *
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 3 tablespoons maple sugar or coconut sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon tapioca flour or arrowroot
Instructions
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Preheat your oven to 350° F.
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Begin with the crisp topping. Place all the ingredients in a food processor and pulse until the nuts break down and a crumbly, pasty mixture forms. Chill in the refrigerator while you prepare the filling.
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In a large bowl, toss the sliced apples with the spices, tapioca, maple sugar and vanilla, then transfer to a 9 or 10 inch pie dish or baking dish, set aside.
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Drop/dollop the topping all over the apples to fully cover (or as fully as possible) and bake in the preheated oven for 40-45 minutes or until the apples are bubbling and the topping is brown and crisp. Check around 25-30 minutes and if the topping is browning too much, cover with aluminum foil for the last 15 minutes.
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Let sit for at least 30 minutes to cool down before serving warm. Serve with coconut vanilla ice cream if desired.
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If you're lucky enough to have leftovers, you can store leftovers in the fridge for up to 3 days (without the ice cream!) and reheat before serving. Enjoy!
Recipe Notes
*If you have apple pie spice, use 1 tablespoon of it in the topping and 2 teaspoons in the filling, instead of the individual spices.