Video/Recipe: Pecan Crusted Apple Crisp

apple pie, apple crisp, apples

I always love the fall, when the apples start to come in and you can bake and cook them into seasonal delicacies. Fresh, sweet,organic apples may be used for so many easy and fun treats! This pecan crusted apple crisp has a wonderfully crispy crust with the buttery flavor of the pecans that is reminiscent of graham cracker crust. Combined with fresh organic apples it makes for a wonderful dessert. These ingredients are simple, pure and whole — so nutritious and satisfying.

Pecan Crusted Apple Crisp

Ingredients for Crust

1 3/4 cup pecan butter from soaked and dehydrated nuts (2.5 cups crispy pecans made to nut butter consistency) (where to buy soaked nuts) (how to soak and dehydrate nuts)

1/2 cup coconut flour (where to buy coconut flour)

1/4 cup coconut oil (where to buy coconut oil)

1/4 cup raw honey (where to buy honey)

1 teaspoon vanilla (where to buy vanilla)

Instructions for Crust

  • Measure out the nuts and in a food processor grind them to a nut butter
  • Add the oil, honey, vanilla and process
  • Add the coconut flour and process until it combines and it becomes a ball
  • If it is too soft add a little more coconut flour 1 teaspoon at a time until it becomes a ball
  • Remove 3/4 of the batter and press it into a large pie plate, reserving the rest for the topping

Ingredients for the Apple Filling

6 large organic apples, cored, peeled and cubed

1 teaspoon cinnamon

1 tablespoon honey

In a large pan saute the apples in some ghee, butter or coconut oil (where to buy ghee) (how to make ghee)

Cook until somewhat soft (about 8 – 10 minutes)

Add cinnamon and honey to taste when they are just cooked

Putting it all together

  • In a 325 degrees oven place the crust to brown for about 15 – 20 minutes while you are cooking the apples
  • When the apples are soft, using a slotted spoon to remove them from any liquid and put the apples into the browned crust
  • Crumble the rest of the crust batter evenly over the top
  • Bake in oven for 12 – 15 minutes or until the top is browned
  • This may be served warm or cold with toppings such as fresh whipped cream, coconut whipped cream, yogurt, etc.

This post is linked to: Sugar-Free Sunday, Savory Sunday, My Meatless Monday, Midnight Maniac, Mangia Monday, Mouthwatering Monday, Meatless Monday, Melt in Mouth Monday, Homemaker Monday.Monday Mania, Weekend Carnival, Real Food 101, Tuesday at the Table, Tempt my Tummy Tuesday, Tuesday Tasty Tidbits, Traditional Tuesday, Tasty Tuesday, Tasty Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, What’s Cooking Wednesday, Healthy 2Day Wednesday, Real Food Wednesday, Gluten-Free Wednesday, Cast Party Wednesday, What’s Cooking Wednesday, These Chicks Cooked, Frugal Follies, Full Plate Thursday, Creative Juice Thursday, Turning the Table Thursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Foodie Friday, Fight Back Friday, Friday Potluck, Fat Camp Friday, Friday Favorites, Friday Food, Friday Food, Living Well Blog Hop


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Leave a Comment

  • Alison September 26, 2011, 2:02 am

    You have the best recipes!! Seriously, you should write a cookbook! :) GAPS is so not boring!

  • Jennifer September 26, 2011, 11:23 am

    I’m with you. I too love this time of year and all the wonderful fall foods. Apple crisp is one thing I especially this time of year, and I am definitely going to try this recipe out. It looks so good!

  • Mama J September 26, 2011, 11:52 am

    LOVE how healthy this is… yum!

  • Hannah September 26, 2011, 5:07 pm

    This sounds delicious, Jill. I love the idea of pecans with the apples, the flavors go really well together.

  • Beyondthepeel September 26, 2011, 5:28 pm

    Hi Jill, love the little video.Looks delicious

  • Kelleigh@GetRealFoods September 27, 2011, 3:18 am

    Thanks for this recipe! I can eat this! (I have so many food allergies – ugh!). This dessert looks – wow – just amazing. A million thanks!

  • Grandma Bonnie September 28, 2011, 3:20 am

    It looks so tasty. Thanks for sharing. Stopping by from Whats cooking Wednesday. Hope you stop by for a visit.

  • Sheryl September 28, 2011, 5:29 am

    I love your recipe!  Would you come over to CAST PARTY WEDNESDAY at Lady Behind The Curtain and share your recipe with us tomorrow?
    I hope to see you there!

  • Miz Helen September 29, 2011, 11:42 pm

    Great video and your Pecan Crusted Apple Crisp looks delicious! Hope you are having a great week and thanks for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • Anonymous September 30, 2011, 1:07 am

    This will be something my daughter will love.  Me too, for that matter!  I enjoyed reading all about olive oil and learned a lot…..mostly that I am using the wrong stuff….haha.  Thanks for posting.

  • Erin @ EKat's Kitchen September 30, 2011, 3:23 pm

    Yum yum yum! THis looks wonderful! Thanks for linking up to Friday Potluck!

  • Edie October 3, 2011, 1:45 am

    Made this tonight! Was sooo yummy! I substituted almonds since that was what I had on hand and lard because I was out of coconut oil. Great recipe! I will sharing it on my blog linking back to you. 

    • Jill October 3, 2011, 10:18 am

      Hi Edie,
      Thanks so much for the link back! I’m sure it tasted great with almond flour and lard!

  • Edie October 3, 2011, 3:38 am

    Sorry, blogger doesn’t support trackback right now. So here is the link for my post with a pic of your lovely pie recipe made in my kitchen!

  • Ruth's Real Food October 3, 2011, 8:20 am

    Hi! You’re one of the featured posts this week on Real Food 101 soon as I can eat fruit in GAPS I’m going to try this.  

    • Jill October 3, 2011, 10:17 am

      Hi Ruth,
      Thanks for the feature!

  • Shannon October 4, 2011, 4:21 pm

    My husband would love this!  He loves pecan pie, so thinking a pecan crust would be perfect for him.
    Thanks for linking up to MomTrends this week!

  • Linda Etherton October 5, 2011, 12:42 am

    That grain free crust sounds great.  Thanks for sharing it at GF Wednesdays.  I’ll be highlighting it in this week’s post.

  • Sonnenscheintoo October 19, 2011, 12:55 am

    Hi, I saw this yesterday and it looked so delicious I made it today! It looked and smelled so beautiful but the crust tasted dry and was soft. Is this right, or did I do something wrong? How can I fix this problem next time? It was still edible of course, with a scoop of homemade ice cream! Thank you for the recipe! ;)

    • Jill October 19, 2011, 1:15 am

      Hi Sonnenscheintoo,
      The crust can be a little dry if you are not used to cooking/eating nut products. The batter is soft but it should crisp up when cooked. Did you use crispy nuts to start or just regular pecans?

      • alexandra October 21, 2011, 2:16 am

        Hi. I started with crispy nuts. I just redid the crust, I used less coconut flour and more honey :) and now its not dry. Thank you!

  • Melanie October 24, 2011, 1:45 pm

    Hi Jill,

    I tried this crust recipe for a pumpkin pie, and since my filling needed to be cooked at 375 for an hour, the crust burned.  Any recipe tips for a grain free crust to use for pumpkin pie!


    • Melanie October 24, 2011, 1:46 pm

      That was supposed to be a question – do you have a good crust recipe for a pumpkin pie?

      • JIll October 24, 2011, 3:06 pm

        Hi Melanie,
        Actually Ihave used this crust for” pumpkin pie”. However I use butternut squash that is already cooked so the pie does not have to be cooked as long or at such a high temperature. Maybe you can cook the pumpkin first and then add it to the crust and cook for less time and at a lower heat. The crust does get quite browned around the edges unless you are careful.

  • Kimmykimsf November 21, 2011, 1:21 pm

    thanks so much for showing how it is loose and how to add small amounts of coconut flour.  Love your videos.  Thanks

  • Julia September 16, 2012, 5:45 pm

    Wow this recipe looks great! Is it a nessesity to dehydrate the nuts? My roommates most definitely would not be okay with me hogging and having the oven on for 12-14 hours! Thanks.

    • Jill September 16, 2012, 7:26 pm

      Hi Julia,
      Nuts are made much more digestible by soaking and dehydrating. They also taste better that way.

  • crosswind November 27, 2014, 8:57 pm

    and PECANS are Not high in Arginine (which feeds the Cold sore fever blister) in some of us. Almonds are high Arginine. This looks SO GOOD. I have plenty of Apples on hand too. Thx!

  • Bread Recipes January 23, 2015, 10:52 am

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