I know it’s not fall anymore and Pi day is long gone, but I was in a serious mood for some apple pie. Or apple crumble. I couldn’t decide, so I just combined them. Apple pie is by far my favorite pie ever and I’m a sucker for a fruit crumble so this recipe just felt right. Which do you prefer? Pie or crumble? And what’s your favorite kind of pie? I need to know!
Apple Pie Crumble
Ingredients:
Crust:
1/2 cup tiger nut flour
1/2 cup tapioca flour
1/4 cup coconut flour
1/8 tsp salt
1/2 cup cold coconut oil
1 egg
Filling:
5 apples chopped, peeled (optional), cored, and thinly sliced to about 1/4 inch thick
1/2 tsp ground ginger
1-2 tsp ground cinnamon
Pinch of salt
1 tsp. vanilla
1 tbs. sugar
Topping:
1/2 cup tiger nut flour
1/4 cup coconut flakes
1/4 cup coconut flour
1/4 tsp. cinnamon
2 tbs. maple syrup
1/2 tsp. vanilla extract
4 tbs. coconut oil, softened
Preheat your oven to 400F.
Combine the dry ingredients for the crust in a food processor. Add the coconut oil and pulse until it starts to come together. Add the egg and process until you have a dough, it will come together on its own in the food processor.
Remove the dough from the food processor and form into a ball. Wrap in plastic wrap and set in the fridge while you prep the filling and topping.
Combine all filling ingredients in a bowl and toss together. Set aside while you make the topping.
Whisk all dry ingredients for the topping together. Cut in the coconut oil with a fork or pastry cutter then add the maple syrup and vanilla. I like to use my hands to bring everything together until you have a sticky “dough” that isn’t too crumbly.
Spread a piece of parchment paper on your work surface and dust with flour (I like to use coconut, but tapioca works as well). Unwrap your crust dough and place it on the parchment paper. Dust the top of the dough with more flour then place a piece of parchment paper over it. Roll out your dough between these two pieces of parchment paper until it is about 1/4inch thick and will fit your 8-9inch pie dish.
Transfer your crust to the pie dish. The easiest way to do this is to remove the top layer of parchment, place your pie dish upside down over the dough then flip everything. The crust may break, that’s okay, you can piece it back together easily. Just make sure to seal any cracks or holes. Fit your curst to the pie dish, optionally you can flute the edges or create a design you like.
Pour your apple filling into the crust, leaving any remaining juices behind in the bowl.
Evenly top your pie with the crumble mixture. Cover the top of the pie/crumble with tinfoil and bake for 20 minutes.
Reduce the oven temperature to 375F and remove the tinfoil. Bake for another 20-30 minutes until the top is golden.
Obviously tastes best with a big scoop of vanilla ice cream on top 😉
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