PaleoFLEX™ Cinnamon Crumble Apple Pie
Serve up this naturally sweetened apple pie topped with a nutty pecan crumb topping for the holidays!
A few easy swaps makes this apple pie just a little healthier for you. We nixed the grains from regular flour and used a combination of almond flour, arrowroot flour, and coconut flour for a textured crust that won’t get soggy. Instead of refined sugar, we used pure maple syrup, and we used chilled coconut oil in place of butter. Since this recipe is PaleoFLEX, we added a small amount of sea salt to the crust to help bring out the flavors.
This pie takes a bit of hands-on time, but you can make things easier on yourself and make the dough for the crust the day before. Just be sure to take the dough out of the fridge about 30 minutes before you roll it out to help ensure it’s soft enough to work with.
Start by making the crust: mix almond flour, coconut flour, coconut oil, arrowroot flour, maple syrup, salt, and an egg in a food processor until combined. Form the dough into a disc and chill while you mix up the apple filling and pecan crumb topping. Once all ingredients are prepped, roll out the crust and press into a pie pan, then fill with the apples and top with the crumble.
Bake, covered, for 20 minutes at 400°F, then for 30 minutes at 375°F. This will ensure your pie is golden brown, cooked through, and not burnt! Pro tip: To ensure the juices don’t bubble out of the pie pan and onto your oven floor, set the pie pan over a baking sheet.
Let your apple pie cool thoroughly before serving. It’s great on its own, or topped with fresh coconut whipped cream!
Cover any leftovers and store in the refrigerator for 4-5 days.
- Recipe by: Jess Case
- Serves: 12
- Meal: Treats
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
1 1/2 cups blanched almond flour, divided
3 tbsp coconut flour
1 cups solid coconut oil, divided
2/3 cups plus 1 TBSP arrowroot flour, divided
1/4 cups plus 4 TBSP maple syrup, divided
1/4 tsp fine grain sea salt
1 large egg
6 large apples, peeled and chopped
1 tbsp lemon juice
1 tsp pure vanilla extract
3 tsp cinnamon, divided
1 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
3/4 cups pecans, chopped
Preheat the oven to 400°F and have a 9-inch pie plate ready.
Add 1 cup of the almond flour, the coconut flour, ½ cup of the coconut oil, ⅔ cup of the arrowroot flour, 2 tablespoons of the maple syrup, and salt to a food processor. Combine until thick crumbs form. Add the egg and pulse until doughy. Wrap the dough in a plastic wrap and form it into a disc shape. Chill the dough while you prep the filling.
In a large bowl, toss the apples with lemon juice. Add the vanilla, ¼ cup maple syrup, 2 teaspoons of the cinnamon, the ginger, allspice, nutmeg, and the remaining tablespoon of arrowroot flour. Set in the refrigerator while you prepare the crumb topping.
For the crumbs, mash the remaining ½ cup almond flour, ½ cup coconut oil, 1 teaspoon of the cinnamon, and 2 tablespoons of the maple syrup together with a fork until it forms a crumbly texture. Stir in the chopped pecans. Set in the refrigerator.
Remove the dough from the fridge and roll it into a 12 inch circle between 2 sheets of parchment paper. If it sticks, sprinkle some arrowroot flour on each side. Place the dough into the pie pan and press evenly onto the bottom and the sides. Add the apple filling and sprinkle evenly with the crumb topping.
Set the pie pan over the baking sheet, and cover the pie with aluminum foil. Bake for 20 minutes, then reduce the temperature to 375°F and bake for another 30 mins.
Let the pie cool 2-3 hours before serving. Enjoy!