I love Apple crumb pie, not just because it is scrumptious, but because I love any pie that doesn’t tie me down to making it just before serving, as when pies have a bottom crust. This apple crumb pie is best served warm, alone, or a la mode, with a scoop of sorbet or vanilla ice cream. Use only granny smith apples here, as they are delightfully tart, and don’t get all mushy during the baking.
- 8 granny smith apples, peeled and diced
- 1/2 cup golden or dark raisins, optional
- 1/4 cup arrowroot or tapioca (health food stores)
- 1/2 cup brown sugar or Sucanat
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon cinnamon
- 2 tablespoons brandy or rum
- 1 cup old-fashioned oats
- 1/2 cup flour, any kind including gluten-free
- 1/2 cup walnuts or pecans, chopped coarse
- 1/4 cup margarine spread
- 3/4 cup brown sugar or Sucanat
Preheat oven to 350F. Mix the fruit mixture ingredients gently 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, alone or with vanilla ice cream or sorbet.