Ingredients

The following ingredients have 8 Servings
  • 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
  • 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)

Instruction

  • Preheat your oven to 350° F.
  • 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.
  • 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.
  • 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.
  • Let sit for at least 30 minutes to cool down before serving warm.  Serve with coconut vanilla ice cream if desired.  
  • 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!