Apple Cherry Pecan Crisp

We asked’s Lauren Lobley, one of our favorite Malibu chefs, to whip us up a delicious recipe that incorporated our favorite fall flavors but was still heart-healthy. She didn’t disappoint.

Malibu chef Lauren Lobley.

Malibu chef Lauren Lobley.

I’m a traditionally trained pastry chef, but when I got out of culinary school, I didn’t feel good about what all that dairy and gluten was doing to my system. So I began experimenting with vegan and gluten-free baking. A lifelong sugar and carb addict (my childhood can be summed up in five words: cheese pizza and chocolate cake), I was very happy to find that I could create some really delicious - even healthy - recipes without the usual suspects I was used to baking with (eggs, refined sugar, dairy and gluten). This recipe falls among the healthiest I have created, which is a trick to the mind because it certainly doesn’t taste like it is. Enjoy this as a traditional crisp with a side of your favorite vegan vanilla or caramel ice cream (Coconut Bliss is my go to when I don’t feel like making my own), or switch things up by using this as a topping for breakfast: put it on top of your favorite vegan yogurt, oatmeal, or even quinoa! Welcome to fall!

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Serves 8-10

For the Filling:

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3 lbs apples (about 6 apples - mix of granny smith and your favorite red variety), peeled and sliced 1/2 inch thick

1 tsp arrowroot starch

Juice of 2 lemons

1 tbsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

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2 tbsp maple syrup

1/4 cup raisins (optional)

1/4 cup dried cherries (optional)

1/2 cup chopped pecans (optional or can swap out for another nut or seed)

1/2 cup chopped walnuts (optional or can swap out for another nut or seed)

For the Crisp:

3/4 cup coconut flour

1/2 cup coconut flakes

1/2 tsp baking soda

1/4 tsp sea salt 

1/2 cup coconut oil at room temp (solid)

1/2 cup coconut sugar

Preheat oven to 350F.

1. Place apples, arrowroot starch, lemon juice, spices, maple syrup, dried fruit and nuts into a large bowl and toss to combine. Pour into a pyrex baking dish and spread in an even layer.

2. Place all the ingredients for the crisp into the same bowl (no need to create extra work!). Use a fork to mix until thoroughly combined. Sprinkle the crisp over the apples as evenly as possible. It won't cover the apples completely.

3. Place baking dish on a sheet pan to avoid burning the bottom before the apples are cooked. Bake for about 1 hour on the middle rack or until the apples are firm and the crisp is browned. If you find the crisp is browning before the apples bake, you can place a piece of foil over top of the baking dish to seal in the moisture and protect the crisp half way through baking.

4. Serve warm or cold. MM

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Holly Bieler