Apple Crumb Pie is the all-time American favorite
It is as easy to make as the proverbial…. apple crumb pie! One of my favorite comfort foods.
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.
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:
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.
- 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 (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.