Want a simple, healthy, and delicious Fall or Thanksgiving dessert recipe? Try this Crustless Apple Pie recipe.
We all know the inside of the pie is typically the best part, so skip the crust and focus on the filling. This healthier apple pie version eliminates white flour and sugar, leaving you with a gorgeous, guilt-free dessert.
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide, will teach you how to eat healthy without going broke.
Check out her site,www.mariamarlowe.com, or follow her onInstagram @MariaMarlowe andFacebook for more healthy recipes.
Crustless Apple Pie
Serves 5 //Time: 15 minsIngredients
5-6 large organic apples (about 3 lb.), sliced thin zest and juice of 1 small organic lemon 2 Tbsp. coconut oil 1/4 tsp. allspice 1/4 tsp. nutmeg 1/2 tsp. cinnamon 1/2 tsp. salt 1/4 cup maple syrup 1/4 cup tapioca flour (optional) COCONUT WHIP 1 can of full fat coconut milk, refrigerated at least 3 hours* MAPLE CINNAMON PECANS 2 Tbsp. of pecans, chopped 1/2 tsp. maple syrup 1/8 tsp. cinnamonInstructions
- In a large bowl, combine apples with lemon and lemon zest, and make sure all pieces are coated thoroughly.
- In a large pot over medium heat, add coconut oil, and then apples and lemon juice. Cook for 1 minute, to allow juices to seep out, before adding all remaining ingredients (spices, syrup, and flour).
- Mix well to combine, and continue to cook for another 3-5 minutes, until apples are tender and soft.
- Meanwhile, make the maple cinnamon pecans. Put pecans, cinnamon, and maple syrup in a bowl, and mix well to coat.
- When the apples are done, spoon them into individual serving containers. Then top with a scoop of coconut cream** and the maple cinnamon pecans. Best served warm or room temperature.
Notes
When you refrigerate canned coconut milk, the milk and cream separate, making it easy to scoop out. Immediately after you take the can out of the refrigerator, open carefully. The cream will have risen to the top, and it will extend about 1/3 or 1/2 way down the can. Gently spoon out the cream, careful not to get any of the liquid beneath it. Reserve the coconut milk liquid for smoothies, soups, or other preparations.Get the printable recipehere.
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide, will teach you how to eat healthy without going broke.
Check out her site,www.mariamarlowe.com, or follow her onInstagram @MariaMarlowe andFacebook for more healthy recipes.
