Apple Pie Sundae

This is the perfect dessert to make good use of all those apples. Because it comes together so quickly, it would be totally suitable for weeknights but is special enough to be reserved for weekends or hosting as well

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Apple Pie Sundae By The Foodicts
Apple Pie Sundae

NATURALLY SWEETENED Apple Pie Sundae! Tender cinnamon apples with Coconut Ice Cream

Let’s get started with an apple pie sundae, shall we?

This naturally sweetened apple pie sundae is what we go for when we have a craving apple pie but don’t actually want to make a whole pie (namely the crust)

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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 caramelise. Works like a charm. It’s the perfect way to get your apple pie fix in 30 minutes.

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

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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! It’s insanely delicious, naturally sweetened, and perfect for just about every dessert you can think of.

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

Fruity
Cinnamon-y
Perfectly sweet
Warming
Comforting
Quick to make
& Insanely delicious

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Consider this the perfect dessert to make good use of all those apples. Because it comes together so quickly, it would be totally suitable for weeknights but is special enough to be reserved for weekends or hosting as well.

Ingredients:

  • Pecans
    • 1 cup (100 g) raw pecans
    • 1 Tbsp (30 g) coconut oil
    • 2 Tbsp (12 g) coconut sugar
    • 2 tsp maple syrup
    • 1/4 tsp ground cinnamon
    • Pinch sea salt
  • Apples
    • 4 medium-sized ripe green or red apples (I used 2 granny smith, 2 gala)
    • 1 Tbsp (15 ml) coconut oil (or vegan butter)
    • 3 Tbsp (36 g) 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 lemon, juiced (~2 Tbsp or 30 ml)
    • optional: 2 tsp arrowroot or cornstarch for thickening
Toppings
  • 6-8 scoops Vanilla Bean Coconut Ice Cream
  • 1 batch Coconut Whipped Cream

Instructions:

1.  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).

2.  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 in the pan to save time/mess, but you can also do this in a mixing bowl).

3.  Bake for 3-6 minutes more, or until fragrant and deep golden brown. Be careful not to burn. Set aside.

4.  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.

5.  Cover the apples and reduce heat to medium-low to soften for about 10-15 minutes – stirring occasionally.

6.  Once the apples are tender and soft (sample one to check), remove the 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, caramelised finish to the apples. Set aside.

7.  To make sundaes, divide apples between serving dishes and top with 1-2 scoops of Vanilla Bean Coconut Ice Cream (homemade or storebought). Garnish with pecans and sprinkle with pecans.

8.  Optional: Serve with Date Caramel, heated on the skillet and slightly thinned with maple syrup OR my Coconut Sugar Caramel Sauce

9.  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.

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