The Sunday Recipe: Maple Pecan Apple Crisp


Maple Pecan Apple Crisp

This particular recipe is vegan – dairy free and gluten free. I know, what’s left? Lots of rich flavor, I promise. The topping is crisp instead of crumbly but the apples are juicy and it’s every bit as delicious as a traditional apple crisp.


  • 4 large or 6 medium tart baking apples, such as Granny Smith
  • ½ cup pecans, toasted and chopped
  • ½ cup brown rice flour (Most other types of flour work just fine.)
  • ½ cup oats, quick or old-fashioned
  • 1/3 cup light olive oil
  • 2/3 cup maple syrup
  • 1 teaspoon cinnamon
  • ¾ teaspoon nutmeg


  1. Toast the pecans and allow to cool. I do this by filling a toaster oven tin with pecans, one-layer, grooved side up, and toasting on medium setting. You may have to experiment to see what works best in your toaster oven, or full-size oven. Generally, just a few minutes on 350 degrees in a regular oven or in a hot skillet, stirring periodically.
  2. Preheat your oven to 375.
  3. Spray or grease a deep 9 by 9 glass pan or pie plate.
  4. Peel, core, quarter, and slice the apples into ¼ inch thick slices, dropping into the prepared dish as you work.
  5. Break or roughly chop up the toasted and cooled pecans.
  6. Mix together the dry ingredients then stir in the olive oil and maple syrup. (Hint, use a third cup measuring cup for the oil then just use it twice for the maple syrup and the maple syrup will pour out far easier than from a dry cup.)
  7. Stir the wet ingredients with the dry ingredients and spoon over the apple slices.
  8. Bake for 30 minutes.
  9. Allow to cool, at least a little, and enjoy!


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