The season of sweets and desserts is about to kick off this weekend, and it wont be long before treats of all kinds will be everywhere for the holiday season. For some, sugar is a big trigger food- meaning the more you eat it, the more you want it. While I am a huge fan of homemade desserts, all that sugar, flour, butter business can leave you feeling a little sluggish and slow the next morning. And really, some traditional desserts can be easily made over without all the extra stuff in it-and can taste just as good (or very very close). Case in point: this Baked Apple Pie.
With a huge bag of apples picked from the tree in Eastern Washington, thanks to a lovely client, I needed to do SOMETHING with them before they went bad. And knowing that this weekend will likely be a bigger one with some sweet treats, I wanted something a bit more low key. But, after tasting it, I might just want to eat this all weekend instead. Fresh, seasonal apples, cinnamon, nutmeg and chopped pecans are all you’ll need! A little tip, it tastes even better cold the next day, right out of the fridge.
6 apples (or pears), mixed variety
Chopped pecans, walnuts, cashews, almonds or any combination
Organic extra virgin coconut oil (or butter)
Cinnamon & Nutmeg
Fresh grated ginger (optional).
Preheat the oven to 365. Slice apples into thin slices, all about the same size. Melt 1 TB coconut oil in a saute pan on med-high heat. Cook apples and cover for 10 min, or until they begin to soften a bit. Add generous amounts of cinnamon, and nutmeg to the apple mixture and toss to coat.
Remove from heat, and arrange apples in a pie pan so that they all face the same way, in a circular pattern. Add more cinnamon and nutmeg to your liking. Sprinkle with chopped pecans, cover with foil and cook for 20-25 min, until apples are soft. Uncover and bake for 5 more minutes to toast the nuts. Enjoy!