Apple Frangipane // Recipe of the Week

We think you'll love making Chef Flo's Apple Frangipane, a delicious and beautiful vegan dessert. Give it a go and send us a photo of the finished result! Or upload it to socials and tag @foodflo!


  • 1 cup sliced almonds, lightly toasted

  • 1/4 cup maple syrup

  • 1/4 tsp. kosher salt

  • 1 tsp. vanilla extract

  • 1/2 tsp. almond extract

  • 2 tbsp. coconut oil or almond oil (plus extra to grease the pan)

  • 2-3 large baking apples, such as Pink Lady or Fuji

  • 1/2 lemon

  • 1/4 cup sugar free apricot jam (optional)


  1. To make the frangipane, in a food processor, combine the almonds and ¼ cup of maple syrup ( half the amount - reserve rest for the apples) and salt and process until the almonds are finely ground. Add the vanilla extract, almond extract and melted coconut oil and process until the mixture comes together.

  2. Peel and core each apple (or you can leave them unpeeled, if you like). Slice them very thinly crosswise (this is easiest on a mandoline, but you can use a sharp knife). In a bowl, toss the apple slices with a squeeze of lemon juice.

  3. Arrange the apples in a cast iron pan greased generously with coconut oil. Drizzle with ¼ cup of maple syrup.

  4. Place over medium high heat.covered. Cook until the apples start to soften and are very lightly browned, about 5 minutes. Remove from the fire and heat the oven temperature to 350°F. Pour an even layer of the frangipane on top of the cooked sliced apples. Bake until the top is golden and the apples are crisp-tender, about 10 minutes. Transfer to a wire rack.

  5. If you want to make the dessert fancy, heat the jam in a saucepan over low heat until it liquefies. Pour through a fine-mesh sieve set over a small bowl. Using a pastry brush, gently brush the top of the dessert with a thin coating of jam. Serve warm or at room temperature.