This is a hybrid of my old apple pie and blueberry cobbler recipes. In additon to cheesecake and pumpkin pie, this has become a holiday tradition for my family. You save a lot of calories by skipping the crust, and since I’ve yet to master an edible crust anyway, it’s a win-win!
Traditional apple pie recipes usually call for Granny Smith apples. In my experience, those are too strong and the best flavor comes from a variety of apples instead. I like to pick one of each of whatever’s convenient at the store when I go. For example, this year I chose one Granny Smith, one Gala, one Fuji, one Pink Lady, and one Jazz. I usually steer clear of the Red Delicious because they don’t add much flavor, but go with what’s available in your area and what your family likes.
Makes: about 8 servings
Allergen Alert: This recipe contains no major allergens! 🙂
If you don’t need this to be gluten-free, you could substitute all-purpose flour for the GF flour and use regular oats.
If you don’t need this to be soy-free, you could substitute any neutral-flavored Earth Balance vegan butter.
- 5-6 fresh apples, ideally one of each of several different kinds
- Lemon juice (fresh or from a bottle, it doesn’t matter)
Spices & Seasonings
- Pumpkin pie spice
- Salt (regular iodized table salt, not sea salt)
- Rolled or quick oats (GF if needed)
- GF flour mix (my blend)
- 1 Earth Balance soy-free vegan butter stick
- Brown sugar (vegan)
- White sugar (vegan)
- One large bowl to hold the sliced apples (you need mixing room, like a salad bowl)
- One medium bowl for the crumble
- An apple corer/slicer helps but definitely isn’t required
- A slotted spoon or salad tongs
- 8×8 glass baking dish
Ingredients & Directions
- Prepare the apples.
- 5-6 fresh apples, peeled and thinly sliced
- 3/4 cup white sugar
- 3 Tbsp. GF flour
- 1 Tbsp. lemon juice
- 1 teaspoon pumpkin pie spice
- Pinch of salt
Peel and core the apples. Slice the apples thinly (no thicker than a Bic ballpoint pen) and mix them together in the large salad bowl so all the types of apples blend together. Stir in the sugar, flour, lemon juice, pumpkin pie spice, and salt. Let stand for 15 minutes. (When you hear people say pies are hard to make because they get “soupy,” it’s usually because they skip this waiting step.)
- Preheat oven to 350 degrees F.
- Make the crumble topping.
- 1 cup rolled or instant oats (GF if needed)
- 1/2 cup GF flour
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup (1 stick) Earth Balance soy-free vegan butter, melted
Combine all dry ingredients into the medium bowl and mix well. Use a fork to stir in the melted butter until evenly mixed. Set aside, and try not to nibble too much!
Grease or butter the 8×8 glass baking dish. After waiting the 15 minutes, use a slotted spoon or salad tongs to transfer the apples to the baking dish. Do NOT just pour them because you want just the apples, not the syrup that’s left behind at the bottom of the bowl. Let most of the syrup run off each scoop of apples before putting them in the baking pan. You don’t have to be perfect about this because there’s no crust underneath to get soggy, but the more you drain the apples, the more deliciously gooey the cobbler will be and the more it will hold together.Even out the apples, then sprinkle the crumble on top in a thick layer.
- Bake uncovered at 350 degrees for about 35-40 minutes. The apples should be bubbling and the crumble topping should look just a little toasty.Serve warm or cold. It’s especially delicious with coconut whipped cream or vanilla n’ice cream on top!