This is Emily from prettypies.com here to share another yummy dessert recipe: Cinnamon Maple Crunch Pie. Get ready for some ultra creamy and irresistibly crunchy deliciousness. I’m in LOVE with this pie, and I’m so happy to share the love with you.
I don’t know about you, but I’m dying for fall! Here in Texas, it’s almost October and still 100 degrees! But anything with cinnamon makes me feel like it’s fall.
Some people go crazy for pumpkin spice, but I’m all about the CINNAMON! This pie reminds me of Cinnamon Toast Crunch cereal (but in a much healthier, unprocessed way.) The main ingredients are just a few simple whole foods: almonds, coconut and maple syrup.
This pie filling is one of the smoothest, SILKIEST fillings, EVER. And it’s so EASY to make. Mix and pour– that’s it! Paired with the crispy, crunchy maple cinnamon topping, … omg! SO good. Plus it only takes 5 minutes in a skillet to make the super simple granola. And your house will smell AMAAAZING! (You’re welcome!)
Excuse me while I crank up my AC and pretend it’s cold outside. And try not to eat this ENTIRE. PIE.
Emily Spain is a mom, wife, and blogger at Pretty Pies where she shares recipes for beautiful, delicious and wholesome desserts made only from whole foods. She is a real-food enthusiast that is passionate about helping people discover the beauty of un-processed food by creating their own delectable treats. You can follow her on Facebook, Instagram, and Pinterest.
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Cinnamon Maple Crunch Pie
Prep time:
25 mins
Cook time:
4 hours
Total time:
4 hours 25 mins
Serves: 10 slices
You'll fall in LOVE with the irresistible combo of sweet maple cinnamon cream and crispy skillet granola!
Ingredients
Crust:
2 cups almond flour
3 Tbs oil (I used almond)
1 Tbs maple syrup
1 Tbs ground flax + 2 Tbs water
¼ tsp pink salt
Cinnamon Maple Cream Filling:
1 can coconut milk (refrigerated overnight, solid cream only)
¾ cup natural almond butter (just almonds)
½ cup maple syrup
½ cup coconut oil
1½ tsp vanilla extract
1½ - 2 tsp cinnamon, to taste
Dash of pink salt
Cinnamon Maple Skillet Granola:
¾ cup rolled oats
⅓ cup coconut chips/flakes
¼ cup chopped pecans
1½ Tbs coconut oil
1 Tbs maple syrup
Heaping ¼ tsp cinnamon
Dash of pink salt
Instructions
To make the crust:
Preheat oven to 350.
Mix flax and water in a small bowl and set aside to thicken.
Mix dry ingredients together in a bowl.
Stir together wet ingredients in another bowl, including flax mixture.
Combine wet and dry and mix well.
Press into a pie plate.
Bake for 15-18 minutes until firm and lightly golden.
Set aside to cool completely.
To make the filling:
Melt all ingredients in a saucepan over medium low heat. Whisk smooth. Taste and adjust if needed. Pour over crust. Cover and refrigerate 4 hours until firm. Keep refrigerated. Add a drizzle of beet syrup or date syrup for garnish (optional).
To make the granola:
Melt coconut oil in a skillet over medium-low heat.
Add in the remaining ingredients to the skillet and mix well to coat.
Stir occasionally for 5-7 minutes until toasted to a golden brown.
Remove from heat to cool and crisp up.
Sprinkle topping on just before serving (so that it stays crisp). Enjoy!
Store granola in a tightly sealed jar at room temp.
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