~8 apples, chopped
1 1/2 tbsp pumpkin pie spice, divided
1 package Vanilla Bean Instant Pudding
3/4 cup rolled oats
1/4 cup pecans
1/4 cup coconut oil, ghee or butter (melted)
1/4 cup maple syrup
1/2 tsp baking powder
Preheat the oven to 325.
Prepare the filling by tossing the chopped apples with ½ tbsp of the pumpkin pie spice in a large mixing bowl. Transfer to a deep baking dish then set aside.
Prepare the topping by mixing the Vanilla Bean Instant Pudding Mix with the 1 tbsp pumpkin pie spice, oats, pecans, coconut oil, maple syrup and baking powder.
Pour over the apple mixture so the crumble evenly covers the apples.
Bake for 45-50 minutes, until the apples are tender with a fork.
Serve warm or at room temp with ice cream or whipped cream.
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