Vegan Apple Crumble Pie

 

Apple Pie and Apple Crumble are my all time fall favorites🍁🍂 Apple crumbles are pretty simple to make ( at least from my point of view😁 ). Since they’re so easy, why not make them healthier? I wanted a pie crust base with an oaty crumble on top of broiled apples. I had to do a little research on what’s the best Gluten-free flour to use and decided to give Buckwheat a go.

It’s quite easy to work with, however when rolling the dough out it doesn’t act the same as normal flour and gets a bit sticky and tears when too thin. So I rolled out enough to cover the bottom and pressed some fallen bits on the sides.  Just for safety I lined the tins with baking paper. I’ve used this trick for brownies too- so much easier lifting them out without breaking apart!

For this experiment I only made two individual Apple Crumple Pies since most of my friends aren’t around this weekend to eat them👀😝


Recipe for 2 Apple Crumble Pies

Pie crust:

  • 100gr buckwheat flour
  • 50gr vegetable shortening -refrigerated!
  • 3-5tbsn cold water

Apple filling:

  • 4 royal gala apples – peeled and thinly sliced
  • Juice of 1/2 lemon
  • 3tbsn maple syrup
  • 2tspn ground cinnamon
  • 1/2tspn ground ginger

Crumble:

  • 50gr GF oats
  • 2tbsn ground almonds
  • 2tbsn maple syrup
  • 1tspn ground cinnamon

Method

  1. First start off by making the pie crust. Mix the buckwheat flour and vegetable shortening together; best way is to get down and dirty with your hands unless you have a Kitchen Aid to do the work for you. I find electric mixers aren’t powerful enough. After a few minutes of kneading add the cold water a tbsp at a time. You can always add more but you don’t want the dough to become too sticky.
  2. Once done, roll the dough out slowly with the rolling pin (going fast made it stick to the pin and tear) not too thin. Fill your pie tins and refrigerate for an hour.
  3. Once the pastry’s set, you can make the apple filling. Preheat the oven to 160*C. Toss the cut up apple slices in a pan that is lightly greased either with a low cal cooking spray or 1tspn of vegetable shortening. Keep on medium to low heat.

    Squeeze the lemon juice over the apples and pour about 100ml of water into the pan and let the apples cook for about 2-3 minutes. Add the maple syrup- mostly sweeten to your own tastebuds. Then sprinkle the cinnamon and ginger and cook until the apples are soft enough but not too squishy!

  4. For the crumbs, just mix all ingredients together. I didn’t measure these exactly so might need to add more syrup or oats for better consistancy. Here it’s also easy to either stir with a fork or jut use your hands.
  5. Fill the tins and sprinkle topping. Bake for 20 minutes preferably covered in aluminium foil. Halfway through the baking, pour cold water into the crumble pies just to cover the bottom so the pastry doesn’t go too dry.

Serve best warm with either ice cream or my new dairy free favorite – CoYo vanilla yogurt😍😋 (or custard if has to be)

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