Apple Crumb Pie

It’s apple picking season! Growing up in Texas, apple picking season was something in books and movies, not part of a Texas fall in my world. My joke is Texas has two seasons, hot and leaves on the ground. After moving to the northeast, I was happily introduced to leaf peeping and apple picking. Two things I adore about living in an area with seasons.

We recently went apple picking and I wanted something new to make with the deliciously crisp apples we picked, fuji. After some thinking, I decided on an apple crisp and wanted it whole food plant based. But I’m allergic to cinnamon and needed to change lots of things about the recipes I could find. So I made up my own and it’s delicious!

For the apples:

  • Three good sized apples or six small apples cored and sliced to desired thickness of slices. I like a little crisp in my apple treats, so my slices were about 1/4 inch thick. If you like more cooked/melt in your mouth apples, slice them thinner. About four cups sliced
  • 3 Tablespoons of maple syrup, more is using very tart apples
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/2 Tablespoon fresh lemon juice
  • 1/4 cup roughly chopped pecans
  • Pinch of salt

In a large bowl, mix all but the apples and stir till well incorporated. Add apples and stir until all apples are covered in the sauce. Set aside to marinate.

For the crumble:

  • 1 and 1/2 cup rolled oats
  • 3/4 cup blanched almond flour
  • 1/2 cup maple syrup
  • 1/2 teaspoon allspice
  • Pinch of salt
  • 1/2 cup finely chopped pecans OR 4 Tablespoons pecan butter (place 1 cup pecans into a food processor and process till creamy, take 4 Tablespoons for the crumble)
  • 1/4 cup brown coconut sugar or brown sugar

Preheat oven to 375. Mix the pecan butter, spices, and maple syrup in a large bowl. Stir in the oats and almond flour and mix well. It will look dry but be sticky.

Place the apples in a pie pan and cover evenly with crumble. Sprinkle the sugar on top. Bake about 30 minutes or apples to desired crisp. Let cool for 10 minutes. Enjoy while warm. Yummers!

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