Morsels of vegan slow-baked pippin apples and toasted pecans, swimming in maple-coconut syrup spiced with cinnamon, nutmeg and cardamom, offer the best part of a pie or crisp without the crust.
Vegan Slow-Baked Apples
- 4 cups sliced pippin apples (approximately 5 apples)
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon pink Himalayan or Celtic sea salt
- 1/2 cup raw pecans, roughly chopped
- 1/2 cup grain-free granola (such as Purely Elizabeth grain-free (no oats) coconut cashew granola) (optional: for additional crunch)
- 6×8 glass baking dish (a larger dish works as well, more surface area will reduce baking time).
- Baking sheet
- Oven: preheated to 350
Preheat the oven to 350 degrees.
Spread the chopped pecans across a baking sheet and toast for 11 minutes until golden brown. Set the baking sheet aside to cool the nuts.
While the pecans are toasting, thinly slice the apples: ~ 1/8 inch thick. Place the sliced apples in the baking dish. Do not peel the apples (the peel is the most nutrient dense part of the fruit).
Mix the maple syrup, melted coconut oil, vanilla extract and lemon juice together in a small bowl. Stir in the cinnamon, nutmeg, cardamom, and salt. Pour the mixture over the apple slices, tossing the fruit for even distribution.
Bake the sliced apples for 50 minutes, then remove from the oven. Add the toasted pecans and toss the fruit and nuts together to coat in any juices collecting at the bottom of the baking dish. Return to the oven for another 30 minutes.
Serve these vegan slow-baked apples hot. For additional crunch, sprinkle grain-free granola on top of the apple slices, or serve with my coconut banana “nicecream”.