Apple Crumb Pie Recipe
Posted on 27th of June, 2012 by Lévana
The all-time American favorite, as easy to make as the proverbial…. apple pie! One of my favorite comfort foods.
No crust here, but loads of crunchy topping.
All Gluten-Free Friends: This dessert is a snap to make the gluten-free way too, so go for it.
You might to make the exact same dessert with blueberries, 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.
If you get ambitious, make individual apple pies in 3-4 inch ramekins, it will add a little prep work, but will be beautiful.
Although I recommend serving this dessert warm, room temperature will work too.
6 large granny smith apples, peeled and diced small
1/4 cup arrowroot, tapioca flour or kuzu (health food stores)
1/2 cup brown sugar or Sucanat (health food stores)
Juice and zest of 1 lemon
1 tablespoon cinnamon
2 tablespoons brandy or rum
1 1/2 cups old-fashioned oats
2/3 cup flour, any kind
2/3 cup walnuts or pecans, chopped
1/3 cup natural margarine spread
3/4 cup brown sugar or Sucanat
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. 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.