Healthy Holiday Dessert Recipe: Warm Apple Pie Pots
December 21, 2012 8:55 am
Edited by Noa Glow
[Photo credits: Roost]
Think satisfying your sweet tooth during the holidays has to mean sacrificing your health eating habits? Think again! This yummy recipe for Warm Apple Pie Pots comes from Roost – the Alabama-based blog that features gluten-, grain-, lactose-, sugar- and starch-free food (plus gorgeous photography to boot!). Caitlin, who runs the website, has kindly agreed to let us share her culinary creation with you – enjoy!
Warm Apple Pie Pots, featuring sweet Honeycrisp apples laced in spices and toasted buttered pecans for a salty crunch, can be whipped up in no time for a simple-yet-satisfying holiday dessert.
Butter Pecan Crust
- 2 cups raw pecans
- 1 tbsp ghee or butter
- 1/2 tsp salt
Preheat oven to 375 F. Line a cookie sheet with foil. Melt ghee or butter in a medium pot or Dutch oven. Turn off heat and add pecans, tossing to coat. Pour buttered pecans onto foil and sprinkle with salt. Bake 15-18 minutes, watching so they don’t turn too dark. Remove from oven and let cool completely before placing into a food processor, processing until a coarse, crumbly meal forms. Pour into a bowl and set aside.
Apple Pie Filling
- 8 cups chopped Honeycrisp apples, peeled and cored (about eight apples)
- 2 tbsp ghee or butter
- 1/4 cup honey
- 1/4 cup almond flour
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
Melt the ghee or butter over medium heat in the same pot used for the pecans. Add apples, honey and spices. Cook on medium/low heat for 20 to 30 minutes, or until the apples are tender. Turn heat off and add almond flour, stirring well to incorporate and thicken up the filling.
To serve, you’ll need six glass jars (about 9.8 ounces each). Place several spoonfuls of pecan crust at the bottom of each jar. Follow with a generous amount of apple filling. Top with your favourite lightly sweetened whipped topping (try a mixture of homemade crème fraîche, coconut cream and honey, or traditional whipped cream). Garnish with freshly grated nutmeg and/or cinnamon and an apple chip.
Prep Time: 45 minutes
Cook Time: 30 minutes
- 2 cups raw pecans
- 1 tbsp ghee or butter
- 1/2 tsp salt
- 8 cups chopped Honeycrisp apples, peeled and cored (about 8 apples)
- 2 tbsp ghee or butter
- 1/4 cup honey
- 1/4 cup almond flour
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
Butter Pecan Crust: Preheat oven to 375 F. Line a cookie sheet with foil. Melt ghee or butter in a medium pot or Dutch oven. Turn off heat and add pecans, tossing to coat. Pour buttered pecans onto foil and sprinkle with salt. Bake 15-18 minutes, watching so they don’t turn too dark. Remove from oven and let cool completely before placing into a food processor, processing until a coarse, crumbly meal forms. Pour into a bowl and set aside. Apple Pie Filling: Melt the ghee or butter over medium heat in the same pot used for the pecans. Add apples, honey and spices. Cook on medium/low heat for 20 to 30 minutes, or until the apples are tender. Turn heat off and add almond flour, stirring well to incorporate and thicken up the filling. To serve, you’ll need six glass jars (about 9.8 ounces each). Place several spoonfuls of pecan crust at the bottom of each jar. Follow with a generous amount of apple filling. Top with your favourite lightly sweetened whipped topping (try a mixture of homemade crème fraîche, coconut cream and honey, or traditional whipped cream). Garnish with freshly grated nutmeg and/or cinnamon and an apple chip.
Categorised in: Healthy Recipes