Holy shizzzzz I can’t believe today is the last day of my Whole 30! To be honest, I was very tempted to quit a few days early, but I figured I’d come this far and I may as well see it through. So instead, I got creative and whipped up a healthy fall dessert: Apple Pie Filling Cups.
James and Scott are still slamming stacks of chocolate chunk cookies for dessert (I can’t blame them!), so I created this single serving recipe to satisfy my sweet tooth without any added sugar. The secret is to slice the apples thinly with a mandoline, then cover with foil so they stew in their own juices. The raisins add just enough natural sugar to transform boring ol’ baked apples into a classic apple pie filling, while the pecans give it a satisfying crunch. The best part: 5 simple ingredients and 5 minutes of prep time are all you need to bake up this healthy fall dessert.
Creating a blossom pattern
Arranging your apple slices is the only thing remotely tricky about this recipe. I started by taking the largest slices and working in thirds to place them in groups of four around the edges of the ramekin, fanning them slightly. I used the last third to start the swirl pattern, working inward in tighter circles. This centered the blossom design, filled out the edges, and enabled me to pack in as much apple pie filling as possible!
Making more than one serving? Fill a small bowl with ice water and add a squeeze of lemon. A quick dip in the lemon water will prevent your apple slices from browning while you arrange the other desserts. Ready to get cooking?
Then let’s do this!
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PrintApple Pie Filling Cups (Paleo/Whole 30)
Looking for a healthy fall dessert to cozy up with on a cold night? Try these apple pie filling cups! They’re Paleo, vegan, and Whole 30 compliant.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 1 serving 1x
- Category: Recipes, Paleo, Snacks + Treats
- Cuisine: Paleo
Ingredients
- 1 apple (Cut into 1/8” thick slices)
- 1/2 tbsp Virgin coconut oil (plus extra for greasing your ramekin)
- 1/2 tbsp organic raisins
- 1 tbsp raw, chopped pecans
- 1/8 tsp cinnamon
Instructions
- Preheat oven to 350 and grease an ovenproof ramekin with coconut oil.
- Arrange slices in a circular pattern inside ramekin, leaving a dime-sized hole in the center, and drizzle with coconut oil.
- Place raisins in the hole, then top them with pecans and sprinkle the entire dessert with cinnamon.
- Cover with aluminum foil and bake for 30 minutes. Remove foil immediately and let stand 5 minutes before enjoying. Beware: these apples get HOT.
[…] You’ll never make it through all 30 days if all you’re eating is kale and chicken. So Tip #3 in my Whole 30 Survival Guide is to put on your chef’s hat and cook some really delicious food. Nom Nom Paleo, Well Fed, KaleJunkie, and Against All Grain are some of my favorite sources for finding easy, creative, compliant recipes. But remember: you can always alter a recipe to fit Whole 30 rules. I only changed one ingredient when I made Ina Garten’s roast chicken, for example. So don’t be afraid to return to your old favorites, or create new ones. […]
Sounds so simple yet so stunning and beautiful! I really would love to give this a whirl. YUMM
I hope you do! And please tell me how you like it!