APPLE PIE SUNDAES (30 MINUTES!)

Easy, stove-top caramelized apples over cinnamon-sugar pecans and vanilla bean coconut ice cream! A naturally-sweetened, 30-minute dessert for fall!

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Gluten Free

Serves: 3-4

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 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.
3. 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.
4. Cover the apples and reduce heat to medium-low to soften for about 10-15 minutes - stirring occasionally.
5. 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.
6. 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.
7. 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!
8. 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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