Classic Crumb Apple Pie just screams fall-winter dessert for me, I immediately crave it when I see bushels of apples everywhere! Anyone else? Last Thanksgiving, I was craving it so badly and knew I couldn’t buy it anywhere else, so of course, I got to work in the kitchen and made it. The results were fabulous and my guests loved it!! So I recreated it again this year and had to share. This version is a Paleo Maple Pecan Crumb Apple Pie and the topping takes it to the next level!
I’m very particular about apple pie. Firstly, the filling is so important! I love to slice the apples thin and to cook them well – I’m not into crispy apple pie. The ample amounts of cinnamon, cardamom, and ghee in here make for such a smooth and spiced delicious filling.
The crust is adapted from a favorite of mine from The Coconut Mama.
And the maple pecan crumble on top is a brain-child of mine that combines all my favorite fall flavors! In total, there is 2.5 Tbsp maple syrup as the only added sweetener and that’s all you’ll need to be a total crowd pleaser, promise!
I love to serve this warm with dairy-free vanilla ice cream to make it àla mode.
The result is a thick, gooey, soft, spiced and flavorful pie that’s a household favorite over here. And you can feel good about indulging in it. I hope you love this!
Naturally sweet apples in a perfectly spiced sauce fill this simple coconut crust and are topped by a lightly sweetened maple-pecan crumble. (PALEO, GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE)
- 6 large honey crisp apples sliced (skinless or leave on)
- 1 tsp coconut oil or ghee
- 2 tsp maple syrup
- 2 Tbsp water or apple cider
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- pinch cardamom
- 1 tsp arrowroot starch
- pinch sea salt
- 1.5 cup pecans lightly ground
- 1.5 Tbsp coconut oil
- 2 Tbsp maple syrup
- 2.5 Tbsp arrowroot powder
Combine the first 7 ingredients over medium-low heat in a large sauté pan. Stir with a wooden spoon and add more spices as you like. Continue to cook apples until they're nice and soft after 7-8 minutes or so.
Add the arrowroot starch and stir in very well until the powder is not showing anymore. The sauce should be nice and thick after a couple of minutes of this.
Finish off with a little sprinkle of salt and set aside. *If making a day or more ahead of time, you can let it cool and store in a jar in the fridge*
Add coconut flour and nutmeg to a large mixing bowl. Add melted coconut oil and mix in well by hand (large wooden spoon) or stand mixer. Next, add 1 egg at a time and make sure they're well mixed in.
Lastly, add the cold butter in and mix into a ball of dough.
Add the ball of dough to a piece of parchment paper and then lay another piece of parchment paper over top. Use a rolling pin to roll the dough out evenly.
Carefully transfer the dough to your pie dish (you may need to do some surgery to press in any pieces that break off - this dough is delicate but works!). Using a fork, prick the bottom of your crust in a few areas and set aside until you're ready to pour in the filling, packing it in so there are no open spaces.
Pulse all ingredients in a food processor until well combined and a crumble has formed.
Once your filling is all set inside your crust, place the crumb topping over top by hand and make sure there are few to no open spaces.
375f degrees for 30-35 mins and serve warm! Optionally top with dairy-free ice cream or whipped coconut cream.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!