Fall is just around the corner here in the northwest and I can barely contain my excitement for it all. Are you ready for all the apple and pumpkin things?
Let’s get started with an apple pie sundae, shall we?
This naturally sweetened apple pie sundae is what I go for when I’m craving apple pie but don’t actually want to make a whole pie (namely the crust).
I learned this technique from my mom (thanks, Mom!). Simply peel and slice apples and cook on the stovetop with a little cinnamon and (coconut) sugar until tender, and then turn up the heat at the end to slightly caramelize. Works like a charm. It’s the perfect way to get your apple pie fix in 30 minutes.
While your apples are cooking, roast up some cinnamon sugar pecans.
This all happens on one baking sheet – the lazy girl’s dream! Simply roast for a few minutes. Then top with cinnamon, coconut sugar, maple syrup, coconut oil, and salt and toss. Roast for another few minutes and you have insanely gorgeous, roasty, toasty pecans on your hands. Yum.
These are perfect for salads, snacking, or this sundae (I can’t wait, you guys).
Caramel sauce is completely optional but does send this sundae over the top. Either thin Date Caramel on the stove top with a little maple syrup or go for my Coconut Sugar Caramel Sauce from our Cookbook! It’s insanely delicious, naturally sweetened, and perfect for just about every dessert you can think of.
I hope you all love this sundae! It’s:
Quick to make
& Insanely delicious
Consider this the perfect dessert to welcome fall and make good use of all those apples. Because it comes together so quickly, it would be totally suitable for weeknights, but it is special enough to be reserved for weekends or hosting as well.
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Apple Pie Sundaes (30 minutes!)
- 1 cup raw pecans
- 1 Tbsp coconut oil
- 2 Tbsp coconut sugar
- 2 tsp maple syrup
- 1/4 tsp ground cinnamon
- 1 pinch sea salt
- 4 medium-sized ripe green or red apples (I used half granny smith, half gala)
- 1 Tbsp coconut oil (or vegan butter)
- 3 Tbsp coconut sugar (plus more for topping // or sub organic brown sugar, cane sugar, or stevia to taste)
- 1 tsp ground cinnamon (plus more for topping)
- 1/2 tsp fresh ginger
- 1 medium lemon, juiced (yields ~2 Tbsp or 30 ml as original recipe is written)
- 2 tsp arrowroot or cornstarch for thickening (optional)
- Preheat oven to 350 degrees F (176 C), and arrange pecans on a bare baking sheet. While the oven is preheating, peel, core, and thinly slice apples (see photo).
- When the oven is preheated, bake pecans for 7 minutes. Then remove from oven, top with coconut oil, coconut sugar, maple syrup, cinnamon, and salt and toss with a spoon or spatula until evenly coated (I like doing this on the pan to save time/mess, but you can also do this in a mixing bowl). Bake for 3-6 minutes more, or until fragrant and deep golden brown. Be careful not to burn. Set aside.
- While the pecans are baking, add coconut oil and apples to a large, rimmed skillet and begin cooking over medium heat. Add coconut sugar, cinnamon, ginger, lemon juice, and arrowroot or cornstarch (optional) and toss/stir to combine.
- Cover the apples and reduce heat to medium-low to soften for about 10-15 minutes – stirring occasionally.
- Once the apples are tender and soft (sample one to check), remove cover and increase heat to medium. Sprinkle on a bit more cinnamon and coconut sugar and stir to coat. Cook for 2-4 minutes more – this will add a slightly sticky, caramelized finish to the apples. Set aside.
- To make sundaes, divide apples between serving dishes and top each with 1-2 scoops of Vanilla Bean Coconut Ice Cream (homemade or storebought). Garnish with pecans and sprinkle with pecans.
- Best when fresh. Store leftover pecans at room temperature in a sealed container up to 2 weeks. Store leftover apples in the refrigerator up to 4 days.