My daughter loves all kinds of apple desserts – apple pie, apple cake, apple cider, you name it! She’ll even have unsweetened apple sauce for dessert sometimes. Her second love, apart from Nutella, is granola, so I made this recipe for her. I topped it with coconut flakes, which when baked add a wonderful, sweet flavor to the oats and the apples, and topped with some vegan ice cream this makes for a perfect, easy, no-fuss weeknight dessert.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Allergens: Tree Nuts
- Servings: 10
- Coconut oil (for brushing)
- 3 medium Granny Smith apples (peeled, cored, and thinly sliced)
- 2 tablespoons coconut sugar
- 1 tablespoon almond flour
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pure vanilla extract
- 3/4 cup pecans (chopped)
- 1/2 cup unsweetened coconut flakes
- 1/4 cup gluten-free oats
- 1/4 teaspoon ground cinnamon
- 2 tablespoons pure maple syrup
- Pecans (chopped, for garnish)
- Vegan vanilla ice cream (optional, for topping)
Preheat the oven to 350 degrees F and grease an 8-inch square baking pan with coconut oil. Set aside.
In a large bowl, add apples, coconut sugar, almond flour, maple syrup, cinnamon, nutmeg, and vanilla extract. Using a rubber spatula, mix well until the apples are fully coated and the coconut sugar has dissolved.
Pour the mixture into the prepared baking pan, using a spatula to smooth the apples into an even layer.
In a medium bowl, add pecans, coconut flakes, oats, cinnamon, and maple syrup. Using a fork, stir and fold until crumbles form.
Gently spoon crumbles evenly over the apples, making sure to keep the crumbles intact.
Bake the apples with the crumbles until the top is deep golden brown and the juice around the filling has thickened (about 50 minutes).
Allow it to cool for 10-15 minutes, then serve warm with a scoop of dairy-free ice cream on top.