Not Your Grandma’s Apple Crumb Pie
Forget your Grandma’s heavy, butter and sugar-laden pie, this vegan and gluten-free Apple Crumb Pie is made with wholesome ingredients that taste incredibly delicious!
Apple pie reminds of my grandfather, who we lovingly refer to as Papa. It was his all-time favorite.
I can’t eat it without thinking of him and his homemade Italian bread. That was always his job for the holidays. He would serve it wrapped in soft white linen napkins that were placed inside of little wire baskets to distribute around the table. Ugh, there was nothing better than unwrapping that white linen to feel the warmth of a freshly baked loaf on my fingertips!
I miss him like crazy, especially when this time of year rolls around. It didn’t matter how cold it was outside, seeing his loving smile could warm me to the bone.
My grandmother use to make him his favorite apple pie every year before she eventually grew tired of too many hours spent laboring in the kitchen. I was just a wee one the last time I had it but from what I can remember it was delicious.
But, as wonderful as grandmother’s pies are, we all know that they are usually made with a hefty amount of white flour, butter and sugar. I’m not necessarily opposed to these things around the holidays but I know that there are some people out there who can’t eat dairy, eggs or gluten, and to be honest, sometimes I like recipes made without all of that stuff better than the original version.
So this is obviously not your grandma’s apple pie, unless your grandma is a vegan hippie! :)
It starts with a crust made from just 4 ingredients: almond flour, coconut oil, pure maple syrup, and a touch of sea salt.
For the filling we heat maple syrup with a little organic brown sugar, vegan margarine, lemon juice, cinnamon, and ginger, in a small saucepan.
Then we stir in one tablespoon of cornstarch to make it thick like a gooey caramel sauce…oh yeah, baby.
The crumb topping is very similar to the pecan crumble on the Butternut Squash and Sweet Potato Casserole that I raved about yesterday.
It’s just a combination rolled oats, pecans, almond meal, coconut oil and pure maple syrup. Simply delicious!
The end result is an apple pie that’s sweet enough to remind you that it’s dessert without being so sweet that you feel sick to your stomach after eating it.
It’s packed with the warming flavors of cinnamon and caramel with a crunchy crumble that pairs perfectly with vanilla bean ice cream. Or coconut whipped cream…whatever floats your boat. :)
Not Your Grandma's Apple Crumb Pie
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Ingredients:
For the Crust
- 2 cups almond flour*
- 4 tablespoons melted unrefined coconut oil (or vegan margarine)
- 3 tablespoons pure maple syrup
- 1/2 teaspoon fine sea salt
For the Filling
- 4 or 5 Granny Smith apples
- 1/4 cup pure maple syrup
- 2 tablespoons organic brown sugar
- 2 tablespoons vegan margarine
- 1/3 cup water
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch
- juice of 1 lemon
For the Crumble Topping
- 1/2 cup rolled oats
- 1/2 cup oat flour**
- 1/2 cup almond flour*
- 1/2 cup pecans
- 3 tablespoons coconut oil (or vegan margarine)
- 2 tablespoons pure maple syrup
- 2 tablespoons organic brown sugar
- pinch of fine sea salt
Directions:
Start by making the crumble topping. Add the oats, oat flour, almond meal, brown sugar, salt and pecans to a food processor. Pulse until the nuts and oats are roughly chopped. Transfer to a medium-size bowl and add the coconut oil and maple syrup. Stir together until everything is well-coated.
Next, preheat the oven to 350°F and then line the bottom of a pie dish with parchment paper.
Combine the ingredients for the crust in a large bowl and stir together until a dough forms. Pour it out into the middle of the pie dish then use the palm of your hand to press it down into the dish. Use your fingers to firmly press the crust outward and upward along the sides of the dish. The more firmly you press it down into the dish, the better it will hold together. Prick the bottom of the crust with a fork and bake the crust for 7 minutes in the oven then set aside to cool.
Meanwhile make the filling by peeling and coring the apples then thinly slice them lengthwise. Set aside in a large bowl.
Combine the maple syrup, brown sugar, vegan margarine, cinnamon, ginger, vanilla extract, and water in a small sauce pan. Stir together and bring to a low boil over medium heat for about 3 minutes. Whisk in the cornstarch and lemon juice until smooth then remove from the heat and set aside.
Pour the mixture on top of the apples and use a spoon to stir together so that they are evenly coated. Pour them into the pie crust and arrange them so that they’re filling the crust with a somewhat even surface.
Using your fingers, crumble the topping on top of the apples until the surface of the pie is completely covered. Cover with a layer of parchment paper (or foil) and bake in the oven for 25 minutes. Uncover and bake for an addition 15 minutes, until light golden brown. Allow to cool for at least 10 minutes before serving.
Serve with vegan ice cream or whipped cream and enjoy!
*you can make almond flour by grinding blanched almonds in a food processor to a fine crumb
**you can make oat flour by grinding rolled oat in a food process to a fine crumb
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This pie is an absolute stunner!! I still have a few pounds of apples in my fridge from the orchard, so this is definitely going to happen! It is cold and windy here today, and this looks like the perfect remedy :)
Oh yes, baking is the perfect cure for a cold day. :)
I hope you have a great weekend, Melissa!
Oooo this is lovely and such great healthy ingredients!
I am a huge sucker for apple pie especially when it has a crumble topping! This version looks just awesome Sarah!! I loved hearing the story about your grandpa / grandma too – reminds me of mine! Although my grandma never baked – just cooked lots and lots of Italian food! haha
That first photo is STUNNING! This looks delicious and so healthy :)
I often wish I could be your recipe tester, and this one … well YES, I would want to try this one. :) Your grandparents would approve!
I wish I lived in Walnut Creek so I could feed you and you could help me work it off! :)
What sweet memories you have of your grandfather, and something tells me he would love this healthier apple pie! I can tell I would feel a lot better after eating this than the regular version for sure, and it looks every bit as delicious. I just love Bob’s Red Mill almond and hazelnut meal!
I’m not crazy about pies, but apple has always, always been the exception… especially when a scoop of vanilla ice cream is involved. This pie sounds amazing, Sarah, and I honestly can’t believe that it’s gluten-free and vegan. I love what you said about your grandfather, and I’m pretty sure that he would love your healthier version of his favourite pie :)
I’ve not a big pie person, but I do love apple pie. I think I love that it’s not too sweet, which is how this sounds. You story made me really miss my grandfather. Grandparents are so special!
Apple pie was my grandpa’s favourite too! It’s always so comforting to remember our loved ones through food – especially pie. :) This healthier twist on it looks incredible!
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I need to try this crust!!!
Ummmmm holy crap. This looks amazing. I’m pretty sure ANYONE would approve of this version. Pinned <3
The gorgeously perfect pie is one thing and the beautiful gold fork is another. Have I ever told you that your pictures are my favorite?! STUN.NING.
This look heavenly, Sarah! I think I might make this over Christmas :)
I know what you mean about missing your grandpa around this time of the year. I’ve been missing my grandma like crazy lately.
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This pie is stellar! Im a sucker for a good crumb topping. And what a smart idea to use almond flour for the crust! This is definitely not my grandma’s apple pie, it’s my kind of apple pie!
Thanks Erin! :)
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I plan to make this for Thanksgiving tomorrow. If I make it tonight to bring for a 3 hour car ride, should I refrigerate overnight?
Yes, I would let it cool for about an hour, cover it with foil or plastic wrap and then refrigerate it until the next day. I hope everyone loves it and that you have a wonderful Thanksgiving! :)
Thanks Sarah! You too! It looks delicious, can’t wait to eat it ;)
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I made this tonight. Only i didn’t use the bottom crust. I just “buttered” the pan, poured in the apple filling, topped with the crumble topping.
Turned out quite nice. Next time I’ll try the crust too, i was just in a hurry.