Apple Crumb Pie, the all-time American favorite!
And as easy to make as the proverbial…. apple crumb pie! One of my favorite comfort foods.
No crust here, but loads of crunchy topping.
All Gluten-Free Friends:
T is a snap to make the gluten-free way too, so go for it.
Berry Crumb Pie or Stone Fruit Crumb Pie: stone fruit and berries are plentiful (or if you want to use frozen anytime, my great favorite), scroll down to the bottom to find instructions.
If you get ambitious, make 6-8 individual pies in 3-4 inch ramekins, it will add a little prep work, but will be beautiful.
Although I recommend serving apple crumb pie warm, room temperature will work too.
Ingredients
Fruit mixture:
- 6 large granny smith apples, peeled and diced small (about 8 cups)
- 2 pouches Levana Nourishments Vanilla Bean
- 1/2 cup coconut sugar (health food stores), or 1/3 cup stevia or truvia
- Juice and zest of 1 lemon
- 1 tablespoon cinnamon
- 2 tablespoons brandy or rum
Topping:
- 1 1/2 cups old-fashioned oats
- 2/3 cup flour, any kind including Gluten-Free
- 2/3 cup walnuts or pecans, chopped
- 1/3 cup coconut oil
- 3/4 cup coconut sugar, or 1/2 cup Stevia or truvia
Instructions
Preheat the oven to 35oF.
Mix the fruit mixture ingredients gently and without squeezing, so as not to extract moisture, and pour into a greased 12-inch pie pan, or 11x14 inch baking pan. Mix the topping ingredients lightly with your fingers until you get a mealy texture. Sprinkle the crumb mixture evenly over the apple mixture, using it all up. Bake for about 45 minutes, or a little longer, until the top is bubbly and golden. Best served warm (room temperature OK too), alone or with vanilla ice cream or sorbet.
Variation: Blueberry or Stone-Fruit Crumb Pie
Use 8 cups fresh or frozen blueberries, cranberries (cranberries are tart, so add a little more sugar) or pitted cherries, diced plums, peaches etc... These fruit releasing more moisture than apples, simply follow the recipe, increasing the arrowroot to 1/2 cup. In this case, replace the cinnamon with ground ginger or cardamom, either of which will be a great spice match. Replace the rum with creme de cassis.
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