Apple Crumb Pie
Here’s is the all-time American favorite! No crust, all fruit and crumb, oozing with juicy and tart deliciousness! It is as easy to make as the proverbial…. apple crumb pie! One of my favorite comfort foods. And all good healthy food too: oats, nuts, fruit? What’s not to love? And with all this fruit, you need only very reasonable amounts of sugar.
No crust, 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. Lots of perfect gluten-free flour you can use: oat, rice, sorghum etc…
I love love love all things with apples: Here is a great apple gift for you! Ginormous, as my grandchildren say. You’re welcome!
Berry Crumb Pie or Stone Fruit Crumb Pie
Great dessert to make when stone fruit and berries are plentiful. Everything will work: plums, peaches, cherries, blueberries. Hmm, i wouldn’t do strawberries or raspberries, they’re just way to moist and will likely disintegrate in a wet mess.
Scroll down to the bottom to find instructions!
I love all frozen berries and stone fruit! I gravitate towards frozen even when their season is in full swing. They are heavenly. Nothing beats their sweetness and ripeness. And they are always ready when you are! It has gotten increasingly easy to get larger bags even in your supermarkets and health food stores: that’s a lot of awesome pies and smoothies waiting to happen!
If you get ambitious, make 6-8 apple individual crumb pie desserts in 3-4 inch ramekins, or in mini skillets. It will add a little prep work, but will be beautiful.
Although I recommend serving apple crumb pie warm, room temperature will work too.
- 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 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, rhubarb (cranberries and rhubarb 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.