Okay, so for those who don't love a full pie after all that Thanksgiving food, this is for you. Personally, I could have both. I love a pie. But I also love not feeling like my stomach is going to explode. Depends on my mood. Honestly, I made this after my own Thanksgiving ensemble, and I didn't miss the pie as much as I thought I would!
Ingredients:
Makes ~6 servings
- 5 apples (I used 2 Granny Smith and 3 Opals)
- juice of 1/2 lemon
- 1/4 c + 2 tbsp coconut sugar
- 1/4 c maple syrup
- 1/4 c butter
- 1/3 c gf flour
- 1/3 c gf rolled oats
- 1 tbsp + 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground clove
- 1 tsp vanilla extract/paste
- pinch of salt
- vanilla ice cream
Directions:
- Preheat oven to 350 degrees.
- Peel and chop apples. Toss with lemon juice, 1/4 c coconut sugar, maple syrup, 1 tbsp cinnamon, ground ginger, clove, pinch of salt, and vanilla.
- Melt 2 tbsp of the butter on a large pan over medium heat. Add the apples plus 2 tbsp of water. Sauté the apples until tender, about 10-14 minutes. The apples should be easily pierced with a fork.
- In the meantime, make your crumble by combining the flour, rolled oats, 2 tbsp coconut sugar, 1 tsp cinnamon, and remaining 2 tbsp of butter cut into cubes. Mix everything together using your hands to combine the butter with the dry ingredients.
- Once the apples are done, transfer to your baking dish. Sprinkle the crumble on top. Bake for 30-35 minutes. Serve with vanilla ice cream, preferably Alec's (my fav).
If you wanna get a little more fancy, grate some fresh nutmeg on top of the ice cream for serving. It's definitely a subtle way of taking the flavor up a notch. If you really want apple pie, you can use this exact same filling, but fill a pie crust with it. Instead of using butter, I recommend dairy free butter, oil really won't work here. Enjoyy! 🫶