Preheat oven to 350 degrees Fahrenheit. Grease a large casserole dish with butter and set aside. Cut the apples in half and remove the core with a melon baller or sharp paring knife. Spread the apples on the baking sheet the cut side up.
In a medium bowl, combine coarsely chopped pecans, shredded coconut, honey, coconut oil or butter, cinnamon, and sea salt. Toss to combine well.
Spoon 3 tablespoons of pecan crumble on the cut side of the apple halves.
Bake for 30 minutes or until apples are tender.
Serve apples warm. If desired, top with vanilla ice cream and drizzle with caramel.
Bake apples of similar size for even cooking.
To stabilize apples, slice the bottom of the apple half.
For substitutions: Use any healthy sweetener such as raw honey, maple syrup, coconut sugar, or sucanat. To make this nut free, use a combination of sunflower seeds and pumpkin seeds.
For variations: Use apple halves or whole apples. If baking whole apples, remove core and stuff with pecan crumble and top the apple with remaining crumble. Bake for up to 45 minutes or until fork tender. To make easy apple crisp, cut apples into small wedges and top with pecan crumble. Bake until apples are tender.
Store leftover baked apples in an airtight container in the refrigerator for up to 4 days.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.