Apple Pie Crumbly With Coconut Whipped Cream

I have a lot of fond memories apple picking and berry picking as a kid. Whenever I make anything with apples in it, all of these fond memories arise. There is something really special about picking something yourself from the ground or from a tree to experience feeling connected to the earth that helped grow that food.

I made this crumbly sweet apple pie for a loved one’s birthday. We gathered around a table in joyous celebration and yummed and ooed and aahed over how satisfying this pie was. I hope this brings your loved ones together and you lick the plate at the end of as much as we did!

(Inspiration for the recipe came from here.)

Ingredients:

Crust:

1 cup Paleo Blend

2/3 cup potato starch

1/2 cup ghee

1/4 cup monk fruit

1 egg

Filling:

2 Granny Smith Apples, peeled, cored, and sliced

3-4 Honeycrisp Apples, peeled, cored, and sliced

Dash of salt

2 tsp cinnamon

Half a lemon

2 tbsp. Non-alcoholic vanilla

1 tbsp. potato starch

Crumble:

1/2 cup monk fruit

1 cup almond flour

1 cup pecans

1 cup walnuts

1 tsp cinnamon

1/3 cup ghee

dash of salt

Whipped Cream

1 can of full fat coconut milk

Liquid Stevia

Instructions:

1. Place can of coconut milk in the fridge the night before you bake.

2. Find your coconut milk in the fridge. The coconut cream should have settled to the top. Scoop out just the coconut cream and toss the coconut water (or use in a smoothie!).

3. Add a few drops of stevia. Adjust the sweetness to your liking. Mix together and place in the fridge. If you don’t like stevia, you can add a tsp of the non-alcoholic vanilla you already have for this recipe.

4. Pre-heat oven to 400 degrees.

5. Put all crust ingredients into a food processor and pulse until all ingredients are mixed together. Add egg and blend until dough forms. Press the dough into the bottom of a pie pan and place it into the fridge.

6. In a bowl, toss together all filling ingredients.

7. Put all crumble ingredients into a food processor and pulse until it is a crumbly mixture. Place in the freezer for 5 minutes.

8. Take the pie pan with crust out of the fridge and put the apple filling inside. Make sure to leave any excess juice inside the bowl and not in your pie.

9. Get your crumble topping out of the freezer and sprinkle on top of the apples making sure the whole top is covered.

10. Loosely cover the top with aluminum foil and bake in the oven for 20 minutes. Then lower the temperature to 375 degrees for 30 minutes. Then remove the foil and bake for another 15 minutes or until the top is golden and the apples are cooked through.

11. Put a slice on your favorite plate and top with the coconut whipped cream. Savor and enjoy!