apple coconut crumble pie

Okay, this is the first new baked apple recipe I’ve made this fall and me likey. Found this recipe at Quick and easy to make. The crust is really great. Mine came out on the dryer side, which is fine with me. It’s perfect with a heaping scoop of So Delicious CocoWhip and a cup of tea.  Made with love and organic ingredients, and of course apples from our garden.



1/2 cup raw almonds
1/2 cup rolled oats
3/4 cup white whole-wheat flour
2 tablespoons unsweetened coconut
1/4 cup coconut oil
2 tablespoons maple syrup

4 apples, peeled, cored, and thinly sliced
1 teaspoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Crumb Topping:
3/4 cup oats
1/4 cup white whole-wheat flour
2 tablespoons unsweetened shredded coconut
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons Earth Balance, melted


  1. Preheat oven to 350ºF.
  2. Get out a 9-inch pie pan, and set aside.
  3. Add raw almonds, rolled oats, and flour to a food processor, and grind to a powder. Add in the shredded coconut, the coconut oil, and the maple syrup, and pulse until well blended.
  4. Transfer mixture to the 9-inch pan, and press into an even thickness on the sides and bottom of the pan. Set aside.
  5. In a medium-sized bowl, add the apple slices, sugar, cinnamon, and nutmeg. Mix well, and fill the pie pan.
  6. In a small bowl, combine the oats, flour, brown sugar, cinnamon, salt, and melted Earth Balance. Use a fork to mix well.
  7. Sprinkle the topping over the apples evenly.
  8. Bake for 60 minutes or until the apples are soft and juicy.

10 thoughts on “apple coconut crumble pie

  1. Pingback: How To Be A Better Vegan Than Beyoncé - The Fresh Toast

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