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Apple Crumble Pie

I feel like I shouldn't say this out loud, but I am apple over pumpkin spice ANY day of the fall week. I know I know, all you passionate pumpkin lovers are shaking your heads right now, but there is something about diving in fork first to warm, cinnamoney, caramelized apples over a golden maple crust that just GETS ME. Ohh-- a la mode of course. 

I created this recipe for a fun little project I worked on with Megan Pinckney, the creative mind behind Shades of Pinck. We had so much fun working on this idea together, and an even better time shooting ( eating) It.

Megan takes you through her favorite tips on how to "HOST AN ADULT TAILGATE DURING COVID" and we opted to make It vegan! 

We called on our very talented friends and home decor experts from Houston, TX -- The Avenue-- to help us bring this vision to life! 

Cant wait to see yalls fall brunch menus and follow all of her tips! Note to self: Include this one! 

 

Ingredients

2 cup gluten free oats

1.5 cup raw pecans

3 tbsp tapioca flour 

1 tsp ground cinnamon

1/4 cup maple syrup

3 tbsp coconut oil

1/2 tsp sea salt

 

Directions

4 cups red apple, chopped ( 3 large or 4 small apples)

1 tbsp cinnamon

3 tbsp coconut sugar

1 tsp vanilla extract

1/2 tsp sea salt

3 tbsp coconut oil

6 tbsp almond milk

3 tbsp tapioca flour

 

Directions

Preheat your oven to 350 F & line your circular cake pan with parchment paper.

Rough chop your apples into about 1 “ cubes ( leave the peeling on ) and add to a large mixing bowl.Add in your cinnamon, coconut sugar, vanilla , and sea salt. Mix well. Set aside.

Add your oats and pecans to a large food processor. Process for about 30 seconds, or until oats and pecans become one coarse mixture.

Add your tapioca, cinnamon, maple syrup , coconut oil and sea salt into the mix. Pulse until everything is fully combined. Your crust mix should be slightly sticky and damp, if too dry add a dash more maple syrup and pulse.

Use your fingers to press your mix into bottom of cake pan creating the “crust” layer, pinching the crust up the sides of the pan to make a substantial edge.  Reserve about 1 cup of the crust for the topping, set aside.

In a small mixing bowl add your almond milk, and whisk in your tapioca flour. Whisk well. Once dissolved add mix to your apples.

Add your coconut oil to a large non stick saute pan and warm to low/ medium heat.

Pour in your apple mixture. Stir well. Allow apples to simmer for 20-25 minutes or until soft and caramelized, stirring frequently. Your mix will begin to thicken up as the apples cook.

When ready, turn off burner and stir in your lemon juice.

Now pour your apple mix on top of your crust. Make sure your apples are spread evenly throughout the cake pan.

Sprinkle the leftover crust on top of your apple layer for the “crumble”, and slightly press crumble into apples using your fingers to secure.

Bake for 34-36 minutes or until top is golden brown and fragrant.

This crumble must completely cool prior to placing in the refrigerator to set. You can serve once cooled, but if looking for solid “pie pieces” allow to set in the refrigerator for at least 2 hours before slicing and serving.

When ready to serve you can serve chilled or warm in the oven.

To warm in the oven: Preheat oven to 200F. Place pie in oven for 15-20 minutes or just until warmed through.