Apple Pie Sundaes (30 minutes!)

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Mini cast-iron skillet with our naturally-sweetened vegan apple pie sundae recipe

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?

Wood board with a collection of apples for making delicious apple pie sundaes

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.

Stirring together a skillet with sliced apples and cinnamon

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).

Baking sheet with Toasty Pecans for our Apple Pie Sundaes recipe

All that’s left is scooping up your Vanilla Bean Coconut Ice Cream or Coconut Whipped Cream. We’re so close I can taste it.

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.

Cooked sliced apples and melted vegan ice cream in a large skillet

I hope you all love this sundae! It’s:

Perfectly sweet
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!

Mini cast-iron skillet with cooked cinnamon apples, vegan vanilla ice cream, and toasty pecans

Apple Pie Sundaes (30 minutes!)

Easy, stovetop caramelized apples over cinnamon-sugar pecans and vanilla bean coconut ice cream! A naturally sweetened, 30-minute dessert for fall!
Author Minimalist Baker
Mini cast-iron skillet filled with cooked apples, ice cream, and pecans
5 from 9 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4 Days



  • 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.
  • Optional: Serve with Date Caramel, heated on the skillet and slightly thinned with maple syrup OR my Coconut Sugar Caramel Sauce from our Everyday Cooking Cookbook!
  • 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.


*Nutrition information is a rough estimate calculated with 2 scoops ice cream per serving.
*Want apple pie with a crust? Check out our Deep Dish Crumble Apple Pie or Pumpkin Spiced Apple Pie.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 549 Carbohydrates: 64.8 g Protein: 5.9 g Fat: 33.7 g Saturated Fat: 13.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 118 mg Fiber: 8.3 g Sugar: 52.5 g

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My Rating:

  1. Jen says

    I diced the apples instead, and used the apple recipe (with only 2tbsp of coconut sugar for 6 apples) to put in top of my oatmeal. DELICIOUS weekend treat, will definitely become a regular this cold winter.

  2. Mona H. says

    Made this tonight and it was heavenly!! I used 2 extra apples since mine were small but it still came out great. I topped with coconut base vanilla ice cream and homemade coconut cool whip. I crumbled some pecans on top of the whip as well! Love the recipes.

  3. Leah says

    I’m gluten and dairy sensitive… This was an incredible Fall treat! The fresh ginger put it over the top for me! And the coconut vanilla ice cream melting on top…. Yum!!!! Thank you!!

  4. Elizabeth says

    Loved it! So delicious, an elegant dessert for a dinner party (or any dinner) that comes together super quickly and without fuss! ? Thank you so much

  5. Jennifer says

    This is absolutely fabulous!! Made it for my husband & I last night. Had to sub walnuts for pecans (I was out of pecans…) – but still turned out to be so delicious. Thank you, thank you, thank you!!!!

  6. Roshani Khanna says

    I was made this yesterday. This was an awesome dish. Everyone loved it! Thanks so much! simple, light, fast and delicious.

  7. Ella-Mae says

    Looks Scrumptious!

    Just a question not really related to the topic..What camera and lens do you use to take those delicious looking (and awesome) photos?


  8. Mary Ellen says

    Oh my goodness, these are perfect for the season! Dana, I just wanted to let you know that you are our Featured Blog of the Week! See the feature I wrote on you for my site!

    I hope it’s okay that I wrote about you, I love your blog! <3

  9. Tamara says

    Thank you for sharing such beautiful recipes Dana! Your photography is amazing (I could just jump into your photos) & you have the best personality ever….you always make me smile. :-)
    Love your creative & healthy plant based options. Gotta make this one!!

  10. Heidi @ Red Checkered Tablecloth says

    This looks too good! I wish we had pecans on hand so I could make this right now. What a great way to satisfy our apple pie craving without stressing over making a gluten-free crust. :)

  11. Emily says

    Oh my gosh! Being an expat, I miss the autumn season so much (and all of the delicious apples)!! My husband would absolutely adore this.

  12. Heidi says

    Can I make a batch of these wonderful apples and then reheat them for the days ahead? I live alone so really can’t eat the 4 servings in one setting….well maybe but I’d be sick! LOL How might I be able to reheat them without ruining the taste or drying them out?

    • Vicky says

      Sorry, just read the part about apples, thanks! BTW it was so good that even someone who thought they couldn’t eat pie without crust will love this! I added 1/4 tsp pumpkin spice to the apples and it was even better.

  13. Nicki says

    Mmmm, this looks delicious! I’m not a huge nut fan, though. If I don’t want to include nuts, should I still top the pie with some of the ingredients that went into glazing the nuts?

    Thank you for all your phenomenal recipes!

  14. Nikki says

    Sounds fab! If I wanted to make it friends for dinner, is there part of it I could do a bit ahead of time? Prepping the apples for example?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      yes! Cut the apples up to 1 day in advance. I would squeeze them generously with lemon juice to prevent them from turning brown though.

  15. Allyson says

    I’m going to have to try these baked apples. They look like the perfect easy fall dessert. And the whole thing looks incredible- I’ll have to make it all when I’m ready to gild the lily.

    • Laura ~ Raise Your Garden says

      I’m making these tonight to celebrate some very good news I got today! And I’ve always added cinnamon to my apples stove top, but I’ve never considered adding coconut. I love that idea! I’m super hyperglycemic, so any recipe, especially a dessert with cinnamon allows me to still have it, or with my serious blood sugars issues, I can’t. Thanks!!!!