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The Whole Foods Kosher kitchen

Apple Crumb Pie Recipe. Berry and Stone Fruit Variation. Gluten-Free Friendly

Posted on 27th of June, 2012 by Lévana

Apple crumble pie is made with fresh apples, cinnamon, and a brown sugar and butter topping

Apple Crumb Pie, the all-time American favorite, 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: apple crumb pie 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 apple crumb pie desserts 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.

Fruit mixture:
6 large granny smith apples, peeled and diced small (about 8 cups)
1/4 cup corn starch, or better yet, arrowroot or tapioca flour (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 including Gluten-Free
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, or 11×14 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.

Filed under: American Desserts, Apple Pie Recipes, Apples Recipes, Berry Recipes, Blueberry Recipes, Comfort Foods Recipes, Crumb Pie Recipes, Dairy-Free Dessert Recipes, Dairy-Free Pie Recipes, Dairy-Free Recipes, Dessert Recipes, Gluten Free Recipes, Gluten-Free Dessert Recipes, Gluten-free Pie Recipes, Healthy Cooking Recipes, Kosher Whole Foods Recipes, Kuzu Recipes, Pareve Recipes, Peaches Recipes, Pecan Recipes, Plums Recipes, Recipes

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11 Questions

  1. Adah, on Said:

    Hi, it looks great and I would be interested to know what would be your regular recipe for those of us who B”H are fine with gluten. Also most importantly for those of us who are allergic to tree nuts what can be used in place of the walnuts/pecans? I also don’t mind the pie being chalavi so can I use butter instead and if so which one regular sweet or unsalted?

    • Lévana, on Said:

      Adah, the pie contains gluten, plus a gluten-free option. Allergic to nuts: Skip them. Wanna to use butter? Unsalted please.

  2. Marcy, on Said:

    Looks yummy! However if you’re making it for a gluten intolerant person be aware that oats are an issue! Believe gluten free oats are possible but the more popular/common brands (i.e. Quaker) aren’t gluten free. (Steel cut oats aren’t an issue, all are gf.)

    • Lévana, on Said:

      Hi Marcy, people who need to buy GF are perfectly aware that Oats are a gluten-free grain in of itself: It just needs to be labeled as GF, which means it was process in machinery that doesn’t process wheat.