Dairy-Free Cran-Apple Crumble Pie
Cranberries add tart contrast to this classically sweet Dutch apple pie. Leave them whole for a bolder bite, or halve them for a pretty pink filling and gentler flavor. For the pie crust, see the choice here of wheat-based or gluten-free crust, depending on your special diet needs. Photo: Alisa Fleming
Makes: Filling for one 9-inch pie
Free of: gluten and all top allergens
Ingredients
- 6 cups thinly sliced apples (Gala, Fuji, Braeburn or Jazz)
- 1 cup frozen cranberries
- 1 cup sugar
- 2 tbsp cornstarch
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/2 cup all-purpose flour or gluten-free all-purpose flour blend
- 1/3 cup quick oats (certified gluten-free)
- 1/3 cup firmly packed brown sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 5 tbsp dairy-free, soy-free buttery spread
- 1 9-inch allergy-friendly pie crust, unbaked (recipe options can be found here)
- Dairy-free, allergy-friendly vanilla ice cream, for serving (optional)
Recipe Tips
In a rush? This pie will work with an allergy-friendly store-bought crust.
Instructions
- Preheat oven to 375° F. In a large bowl, stir together apples, cranberries, sugar, starch, cinnamon and ginger.
- In a medium bowl, whisk together flour, oats, brown sugar, cinnamon and salt. Add buttery spread and mix with a fork or pastry blender until evenly-sized crumbles form.
- Pour apple-cranberry filling with juices into the pie crust. Lightly shake to level out. Top evenly with crumble mixture.
- Bake for 20 minutes. Tent the crust edge with foil to avoid over-browning. Bake for 30-40 minutes more, or until filling is very bubbly and crumble is lightly browned.
- Let pie cool for at least 4 hours. Serve slices topped with dairy-free ice cream, if desired.
- Cover pie and store at room temperature for up to 2 days or refrigerate for up to 5 days.
Categories:
Sign up for Allergic Living's free newsletter for more great allergy-friendly and gluten-free recipes, plus the latest food allergy research and news.
