Apple Crumble Pie
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Bakerita · by Bakerita | Rachel Conners★ 5.0 (6)

Apple Crumble Pie

NUTRITION · PER SERVING—
CAL 21%·PRO 13%
CARBS 40G38% OF CAL
5G FIBER0G ADDED0G INTRINSIC11G OTHER25G TOTAL SUGAR
FAT 28G60% OF CAL
14G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A gluten-free, vegan apple pie with caramelized apples and a nutty, crunchy paleo crumble topping made with pecans and almond flour. A holiday dessert that works for dietary restrictions.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1½ cups (144g) Bob's Red Mill almond flour
  • ½ cup (60g) Bob's Red Mill tapioca flour
  • 3 tablespoons ground flax seeds
  • 1 tablespoon coconut sugar
  • ¼ teaspoon kosher salt
  • 6 tablespoons coconut oil (cold)
  • 2 tablespoons cold water
  • 2 pounds apples (I used a mix of Honeycrisp, Granny Smith and Jonagold, peeled, cored and sliced into ¼” slices)
  • ¼ cup coconut oil or ghee (I used 4th & Heart's Vanilla Bean Ghee)
  • 2 tablespoons Bob's Red Mill tapioca flour
  • ½ cup coconut sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon ground ginger
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon juice
  • 1 cup Bob's Red Mill almond flour
  • 2 tablespoons Bob's Red Mill coconut flour
  • ½ cup Bob's Red Mill flaked coconut (chopped into bits)
  • ¼ cup maple syrup
  • ¼ cup coconut oil (softened, use refined for no coconut flavor)
  • ¼ cup pecans (chopped)
PREP
—
SODIUM
41MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.