Cinnamon Maple Crunch Pie

Prep Time 25 min Cook Time 4 hr Serves 10     adjust servings

You'll fall in LOVE with the irresistible combo of sweet maple cinnamon cream and crispy skillet granola!



    • 2 cups almond flour
    • 3 Tbs oil (I used almond)
    • 1 Tbs maple syrup
    • 1 Tbs ground flax + 2 Tbs water
    • 1/4 tsp pink salt

    Cinnamon Maple Cream Filling

    • 1 can coconut milk (refrigerated overnight, solid cream only)
    • 3/4 cup natural almond butter (just almonds)
    • 1/2 cup maple syrup
    • 1/2 cup coconut oil
    • 1 1/2 tsp vanilla extract
    • 1 1/2 - 2 tsp cinnamon, to taste
    • Dash of pink salt

    Cinnamon Maple Skillet Granola

    • 3/4 cup rolled oats
    • 1/3 cup coconut chips/flakes
    • 1/4 cup chopped pecans
    • 1 1/2 Tbs coconut oil
    • 1 Tbs maple syrup
    • Heaping 1/4 tsp cinnamon
    • Dash of pink salt


    1. To make the crust:
    2. Preheat oven to 350.
    3. Mix flax and water in a small bowl and set aside to thicken.
    4. Mix dry ingredients together in a bowl.
    5. Stir together wet ingredients in another bowl, including flax mixture.
    6. Combine wet and dry and mix well.
    7. Press into a pie plate.
    8. Bake for 15-18 minutes until firm and lightly golden.
    9. Set aside to cool completely.
    10. To make the filling:
    11. 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).
    12. To make the granola:
    13. Melt coconut oil in a skillet over medium-low heat.
    14. Add in the remaining ingredients to the skillet and mix well to coat.
    15. Stir occasionally for 5-7 minutes until toasted to a golden brown.
    16. Remove from heat to cool and crisp up.
    17. Sprinkle topping on just before serving (so that it stays crisp). Enjoy!
    18. Store granola in a tightly sealed jar at room temp.


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