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!
Maple Pecan Crumble Apple Pie (Paleo)
- 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*
Crust (using a standard 8 inch pie dish)
- 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!