Ingredients
Directions
- Combine coconut oil, almond flour, arrowroot powder, granola and salt in a bowl. Mix with pastry blender or finger tips until dough comes together. Stir in maple syrup, then shape dough into a ball. Place in fridge for about an hour.
- While dough is in fridge, make apple filling. Gently sauté apples in coconut or avocado oil. After about 5 minutes, add maple syrup and continue to stir for 5 more minutes. Once soft, stir in cinnamon, arrowroot and pinch of salt. Stir until a nice evenly gooey texture is formed, about 2 minutes. Remove from heat and allow to cool.
- While apple filling is cooling, make crumble topping. In a bowl, mix together almond flour, granola, cinnamon and pinch of salt. Add coconut oil or butter and maple syrup. Using fingers, press ingredients together into a crumb topping mixture. Reserve and set aside for half way through baking.
- After an hour, remove from fridge and gently roll out dough into larger circle between two pieces of parchment paper. Place the pie dough into an 8 or 9 inch pie pan.
- Preheat oven to 350°F. Place the apple filling inside the pie crust. Bake covered in oven for about 30 minutes. After 30 minutes. Gently press crumb topping on top of apples and place back in oven. Bake uncovered another 20 minutes, until apples are bubbling and crumb topping is an even golden brown.
- Allow to cool and enjoy alone or with whipped coconut cream or dairy-free ice cream!
