I’ve been making apple crisp pie for years.
Every time I made it, I used regular white sugar or brown sugar. One day I got an idea. Why not use coconut sugar instead?! Coconut sugar with its caramel taste would work perfectly in this recipe. And you know what? I was right.
Best recipe upgrade EVER.
In this recipe, I used apples from my own apple tree, but I don’t know what´s the name of this apple sort. It should work with any kind, but Granny Smith is the best because they are tart and crispy.
So my recommendation is to use Granny Smith, but if you don’t, I don’t think you can ruin this pie. Apples, cinnamon and some crisp on the top, how can that go wrong?!
- 500 g (1,1 lbs) apples, peeled, cored and sliced
- 1 tsp ground cinnamon
- 1 tbsp coconut sugar
- pinch of sea salt
- 125 g (0,27 lbs) dairy-free butter, cold cut into small pieces
- 1 cup (2,4 dl) all-purpose flour
- ½ cup (1,2 dl) rolled oats
- ½ cup (1,2 dl) coconut sugar
- dairy-free vanilla ice cream
- Preheat oven to 440°F (225°C).
- Combine peeled, cored and sliced apples with cinnamon, coconut sugar and a pinch of sea salt.
- Place the apple mixture in the baking dish and set aside.
- In a mixing bowl, mix together butter, flour, oats, and coconut sugar until mixture forms large crumbs.
- Sprinkle evenly over apples and bake for 20 minutes, until topping is browned and apples are soft.
- Serve with dairy-free vanilla ice cream.
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