Ingredients
Apple Filling:
- 7 cups apples peeled, cored, and sliced about 1/4-inch thick, (6-7 medium apples)
- 1/4 cup maple sugar or coconut sugar
- 1 1/2 tablespoons tapioca flour or arrowroot
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
Maple Pecan Crumble:
- 1 cup blanched almond flour
- 3 tablespoons tapioca flour or arrowroot
- 3/4 cup chopped raw pecans
- 1/3 cup maple sugar or coconut sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 6 tablespoons refined coconut oil softened but not melted or softened ghee/butter if dairy isn't a concern
- 1 teaspoon pure vanilla extract
Instructions
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Preheat your oven to 350°F and lightly grease your baking dish. I used an 11" oval for photos, but a 9 or 10" round or square dish will work.
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Prepare the apples and place them in a large mixing bowl.
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Add the maple sugar, tapioca flour, lemon juice, vanilla, cinnamon, nutmeg, and salt. Toss well until the apples are evenly coated.
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Transfer the apple mixture to your baking dish and spread it into an even layer.
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Make the crumble. In a medium bowl, combine the almond flour, tapioca flour, chopped pecans, maple sugar, cinnamon, and salt.
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Add the softened coconut oil and vanilla. Use a fork or your fingertips to work the coconut oil into the dry ingredients until the mixture forms moist crumbs with some larger clumps. Don't overmix it into a paste.
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Sprinkle the crumble evenly over the apples. Keep some of the pieces larger rather than breaking everything into fine crumbs.
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Bake for 40–50 minutes, until the apple filling is bubbling around the edges and the topping is golden brown.
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Check around the 3minute mark. If the pecans or crumble are becoming too dark, loosely tent the dish with foil for the remainder of the baking time.
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Let the crisp cool for at least 30 minutes before serving. The filling will thicken as it cools.
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Serve warm, preferably with vanilla dairy-free ice cream. Enjoy!
Recipe Notes
Apples: I recommend using a combination of Honeycrisp and Granny Smith for a balance of sweet and tart flavors. Pink Lady, Braeburn and Fuji are also good baking apples.
Coconut oil: The coconut oil should be softened rather than completely melted so the crumble forms larger clusters.
Dairy option: Ghee or butter can be used in place of the coconut oil if dairy isn't an issue for you. Use coconut oil to keep the recipe dairy-free and vegan.
Storage: Cover leftovers and refrigerate for up to 3–4 days. Reheat in the oven or toaster oven for the crispiest topping.
Nutrition
Calories: 305kcal
Carbohydrates: 39g
Protein: 3g
Fat: 18g
Saturated Fat: 9g
Polyunsaturated Fat: 0.3g
Monounsaturated Fat: 1g
Sodium: 149mg
Potassium: 172mg
Fiber: 4g
Sugar: 27g
Vitamin A: 61IU
Vitamin C: 6mg
Calcium: 58mg
Iron: 1mg