I created this recipe with Thanksgiving in mind. My mom usually makes this delicious baked apple pie, which is the perfect ending to a wonderful Thanksgiving meal. Unfortunately, the gluten and sugar are damaging for me and my new lifestyle. I was determined to find a satisfying replacement and created this recipe. I guarantee this recipe is so good you will never notice it is gluten-free and sugar-free. For those of you with nut allergies, I also created a nut free crumble variation too.
Makes 1 pie
- 3 cooking apples like Cortlands or Granny Smith
- 1 tsp orange juice
- 3 tbsp melted coconut oil
- 1 tbsp coconut flour
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 6 medjool dates
- 6 tbsp pecans or walnuts
- 1 tbsp melted coconut oil
- Heat the oven to 350 degrees.
- Peel, core and slice the apples into thin slices. This tool is a miracle.
- Place the apples in a large bowl, add the orange juice and coconut oil and stir to coat.
- Add the coconut flour, cinnamon, nutmeg and salt and stir again making sure all the apples are evenly coated.
- Bake for 20 minutes while you make the crumble topping.
Directions Crumble Topping:
Note: This recipe contains nuts. If you have a nut allergy, check out my Nut-Free Crumble Topping.
- Place the dates, nuts and coconut oil in a food processor and blend the mixture until it is slightly sticky.
- Sprinkle the crumble over the apples.
- Bake for an additional 15-20 minutes.
- Store at room temperature for up to a week, if it lasts that long.