The fall season is fast approaching here in the Northwest, and I am bursting with excitement. Are you ready to enjoy all things apple and pumpkin?
This naturally sweetened Apple Pie Sundae is my go-to when I want apple pie but don’t feel like making a pie (especially the crust).
This technique was taught to me by my mother (thanks, Mom!). Peel and slice the apples, then cook them on the stovetop in a mixture of cinnamon and coconut sugar until they are tender. Turn up the heat towards the end for a slight caramelization. Works like a charm. This is the best way to satisfy your apple pie craving in just 30 minutes.
While the apples are roasting, toast some pecans with cinnamon and sugar.
All this happens on just one baking sheet. The lazy girl’s fantasy! Roast for a few moments. Add cinnamon, maple syrup, and coconut oil. Toss. After a few more minutes, you will have roasted, toasted pecans. Yum.
They are great for Salads or as a snack. (I’m so excited, you guys!)
You can now enjoy your Vanilla bean Coconut Ice Cream or Coconut Whipped Cream. We’re so near I can almost taste it.
The caramel sauce is optional, but it does make this sundae extra special. You can either thin date caramel with maple syrup on the stovetop or use my Coconut Sugar Caramel sauce from our Cookbook. This sauce is delicious and naturally sweetened. It can be used for any dessert.
This is the perfect dessert for welcoming fall and making good use of those apples. It is quick to make and can be enjoyed on weeknights. However, the dessert is also special enough for entertaining or weekends.
- 1 cup raw pecans
- Coconut oil, 1 Tbsp
- 2 Tbsp coconut sugar
- 2 tsp of maple syrup
- 1/4 tsp cinnamon ground
- Sea salt, one pinch
- I used half Granny Smith and half Gala apples.
- Coconut oil (or vegan butter), 1 Tbsp
- 3 Tbsp Coconut sugar plus more for topping (or sub-organic cane sugar, brown sugar, or stevia, according to taste).
- 1 tsp cinnamon powder (plus extra for topping).
- 1/2 tsp fresh ginger
- Juice 1 medium lemon (yields about two tablespoons or 30 ml, as written in the original recipe)
- Use 2 tsp of arrowroot ( optional ) or cornstarch to thicken the sauce.
- 6-8 scoops Vanilla Bean Coconut Ice Cream
- 1 batch of Coconut Whipped Cream, Optional
- Preheat oven to 350 degrees F. Arrange pecans in a single layer on a baking sheet. While the oven preheats, peel, core, and thinly cut apples (see picture).
- Bake pecans in the preheated oven for 7 minutes. Remove from the oven and top with coconut sugar, maple, cinnamon, and salt. Toss until well coated. Bake for another 3-6 minutes or until golden and fragrant. Take care not to burn. Set aside.
- While the pecans bake, add coconut oil to a large skillet with a rim and start cooking on medium heat. Add the coconut sugar, ginger, cinnamon, lemon juice, and arrowroot (or cornstarch) to the apples and stir/toss to combine.
- Cover the apples, reduce heat to medium-low, and soften them for 10-15 minutes. Stir occasionally.
- Remove the cover once the apples have become tender and soft. (Try one first to make sure). Increase heat to medium. Add a little more coconut sugar and cinnamon, and mix to combine. Continue to cook for another 2-4 minutes. This will give the apples a caramelized, slightly sticky finish. Set aside.
- Divide the apples into serving dishes, and then top each one with 1-2 scoops of Vanilla Bean Coconut Ice Cream. Sprinkle with pecans or garnish with them.
- Optional: Serve this with Date Caramel that has been heated in a skillet with maple syrup and a little bit thinned out with it OR with my Coconut Sugar Caramel sauce from our Cookbook every day.
- Fresh is best. Pecans can be stored at room temperature for up to two weeks in an airtight container. Apples can be stored in the fridge for up to four days.