5 8 Published Nov 04, 2022, Updated Nov 04, 2024 If apple pie and apple crisp were to have a baby, the end result would definitely be a dutch apple pie. It has the crispy crust of a traditional apple pie with the delicious oat crumble topping of a crisp. My mouth is watering just thinking about it! In true EBF fashion I took this classic recipe and amped up the nutrition count a bit. I went for coconut sugar instead of white sugar and used less of it in the filling and topping. I also used a touch less butter and swapped half of the flour with rolled oats in the topping for some added nutrients.
Apples – Granny Smith apples bring that classic tartness, but don’t be afraid to mix things up. Adding in some Honeycrisp, Pink Lady, or Braeburn apples can give the pie a sweeter, more balanced flavor. I love experimenting with different apple varieties to find the perfect combo. Sweetener – I usually reach for coconut sugar because it gives a nice, subtle sweetness, but brown sugar is a great option if you have that instead. You can even use regular white sugar if that’s what you have on hand. Each sweetener adds its own unique flavor, so go with what you love. Thickener – Cornstarch and arrowroot flour are both great for thickening the filling, but if you’re out of those, all-purpose flour or tapioca starch are solid options too. They will help keep the filling nice and glossy without being too heavy. Topping – Whether you choose butter or coconut oil for the crumble topping depends on your preference. Butter gives that rich, classic taste, while coconut oil keeps things dairy-free and adds a slight coconut flavor. Just be sure to use solid coconut oil, not melted!
Bake pie on a sheet pan. As your pie bakes it’ll bubble up and could potentially spill over the sides of your pie pan. To prevent spillage in your oven I suggest placing your pie pan onto a baking sheet before putting it into the oven.
Ice cream – Apple pie + ice cream = the best combo ever! Serve this pie with a scoop of vanilla ice cream or your favorite ice cream for dessert! For a dairy-free option try this oatmeal raisin ice cream or banana ice cream. If you’re looking for some added protein this protein ice cream would be delicious. Whipped cream – Top this pie with some whipped cream for dessert. Regular or coconut whipped cream would both be delicious! Caramel sauce – Adding a drizzle of caramel sauce to this pie would be absolutely delicious. Try my date caramel sauce for a healthier alternative.
To freeze: To freeze this pie after baking, let it cool completely, cover tightly in aluminum foil, and store it in the freezer for up to 3 months. When you’re ready to enjoy, let the pie defrost in the fridge overnight, and heat in the oven at 350ºF for 20-30 minutes or until warmed throughout. You can also cut and store individual pieces in the freezer in an airtight container for easier reheating. I don’t recommend reheating this pie in the microwave as this can result in a soggy crumb topping.
