Cinnamon-Glazed Apples with Pecans and Cream

I recently posted a recipe titled The Easiest (and Healthiest) Fried Apples Recipe. It’s delicious and simple, requiring only two ingredients. But sometimes you want something with a bit more pizazz—and that’s where these Cinnamon-Glazed Apples with Pecans and Cream come in.

These cinnamon-glazed apples take only minutes to make, and combined with crunchy toasted pecans and spiced whipped coconut cream, they’re rich and satisfying.

Now you know I don’t think we need to healthify everything .. This recipe is super delicious and healthy too. So, how does this compliment a healthy eating pattern? Not only is the coconut cream a great source of healthy fat, but the apples are also a fantastic source of fiber, which supports everything from digestion to satiety to blood sugar levels.

In fact, a 2017 meta-analysis covering over 228,000 people revealed that eating fiber-rich fruits such as apples and pears reduced the participants’ risk of developing type 2 diabetes by 18 percent, and each additional weekly serving further decreased their risk by another 3 percent. [1]

Meanwhile, according to a 2015 cohort study of 84,628 women and 42,908 men, replacing saturated fatty acid intake with monounsaturated fatty acids, which are found in coconut, polyunsaturated fatty acids, or whole grain-sourced carbohydrates was associated with a lower risk of cardiovascular disease. [2]

Finally, as the name shows, these Cinnamon-Glazed Apples with Pecans and Cream feature the delicious spice cinnamon. As we recently reviewed, cinnamon contains a variety of health-supporting benefits, from supporting gut health to helping to reduce inflammation.

Given all the health-promoting ingredients in these cinnamon-glazed apples, I’d say it deserves a spot in your rotation!

Cinnamon-Glazed Apples with Pecans and Cream

Serves 4

Time: 20 minutes

Ingredients

Spiced whipped coconut cream:

1 can very cold full-fat coconut milk or coconut cream

1 tsp vanilla

1 tsp ground cinnamon

½ tsp nutmeg

½ tsp ground cardamom

1 tablespoon powdered sugar (optional)

Toasted pecans:

½ cup whole or halved pecans

Cinnamon-glazed apples:

¼ cup coconut oil

4 tart apples, cored and sliced into ¼-inch slices

½ cup water

2 teaspoons cornstarch

1 teaspoon maple syrup

½ teaspoon cinnamon

Directions

To make the spice whipped coconut cream:

1. For best results, chill the can of coconut milk or cream in your refrigerator overnight (a minimum of 6 to 8 hours is best). Note: Don’t try to freeze for a faster chill, as it can affect the consistency.

2. Approximately 10-15 minutes before you begin,, put a mixing bowl in the freezer.

3. When you are ready, remove the can and bowl. (Note: Do not pre-shake the can. You want the liquid to have separated from the cream.)

4. When you open the can, the hardened portion should be at the top. Scoop the hardened cream into the bowl. Save any remaining liquid, as you might need it for consistency later.

5. Begin to whip the cream with beaters on high until it starts to form soft peaks. Be patient, as this can take a few minutes.

6. Once the mix starts to thicken, add the vanilla, then sift in your spices and powdered sugar (if using). Continue to mix together until there are no lumps and you have reached your desired consistency.

7. If the mix feels too stiff, add in some of the reserved liquid from the can to soften.

8. Store in the refrigerator until ready to serve.

To make the toasted pecans:

1. Place the pecans in a dry skillet over medium heat.

2. Toss regularly to make sure they toast evenly.

3. Once they have just started to brown and you start to smell the nutty aroma (about 5 minutes), remove from the heat.

4. Transfer to a cutting board and, once cooled, roughly chop. Set aside for serving.

To make the cooked apples:

1. Put the oil in a large skillet over medium heat.

2. Add the apples and toss, cooking until they have just started to soften (about 4-5 minutes).

3. As they are starting to cook, combine the water and cornstarch, then whisk to combine. Pour over the apples.

4. Add the syrup and spices and continue to cook until the sauce is thick and the apples are soft (about 2 to 3 minutes).

5. Plate and top with a dollop of the spiced coconut cream and a sprinkle of chopped pecans.