Prep 20 mins
Cook 50 mins
Warm, juicy apples are dusted with cinnamon and nutmeg, packed into a light, homemade pie crust and topped with an oat-based crumb. This is 5 points per serving with 8 total servings.
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1⁄4 teaspoon table salt
- 3 tablespoons unsalted butter, cut into small chunks
- 2 tablespoons water (or more)
- 4 medium apples, peeled, cored and sliced 1/4-inch thick
- 1⁄4 cup sugar
- 1 tablespoon all-purpose flour
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 1 tablespoon water, at room temperature
- 2 tablespoons unsalted butter, melted
- 1⁄3 cup rolled oats
- 5 tablespoons all-purpose flour
- 2 tablespoons sugar
- Place oven rack in middle of oven.
- Preheat oven to 400ºF.
- Coat a 9-inch pie plate with cooking spray.
- To make crust, combine flour, sugar and salt in bowl of a food processor fitted with a steel blade; whiz to combine.
- Scatter butter over flour mixture; pulse until dough resembles coarse meal. Slowly add water, adding another tablespoon if needed, until dough comes together.
- Place dough in prepared pan and press dough up sides and around bottom to form a crust; prick bottom of crust with a fork 5 or 6 times.
- To make filling, combine all filling ingredients in a medium bowl and toss gently to combine; evenly spread filling over crust.
- To make crumble, in small saucepan, melt butter.
- Add oats, flour and sugar; stir to combine and scatter over apples.
- Bake for 20 minutes.
- Reduce heat to 350ºF and continue baking until crust and crumble are golden and apples are juicy, about 30 to 40 minutes.
- If pie crust or crumble is getting too dark, cover with foil for last 20 minutes of baking.
- Let rest at least 30 minutes before slicing into 8 pieces and serving.
- Yields 1 piece per serving.
- Use a variety of apples such as McIntosh, Granny Smith and Jonagold.
- If you like your apple filling a bit saucier, bake for an additional 10 minutes.
Lovely not too sweet. DD (toddler) and I enjoyed this as breakfast which I made gluten free. I made 3/4 of the recipe in a smaller ramekin dish which is approximately 7 1/2" - 8"'s. I made the full amount of crust which was too tough but I blame that on of my gluten free conversion for which I wouldn't recommend in the way it was done. I used lesser brown rice flour, white rice flour and half the amount of tapioca starch to flours and a little less than 3/4 tsp guar gum, I think adding too much water and mixing too much may be the culprit, I made a cutting motion with two butter knives as my food processor has gone to its resting place. I buttered the ramekin dish as we are not watching weight. I used organic Lobo apples, a not so sweet, delicious, hard type of apple, white rice flour and half the amount of tapioca starch in both filling and crumble, a bit of allspice in place of nutmeg as we do not consume intoxicants, plus the rest of the ingredients. Made for ALMOST 5 GAME.
I decided to give DH a treat and actually make a crust for a change. In an attempt to make me feel a little better about that I used whole wheat flour, I don't recommend that, LOL. Also I made a very ragged outer edge on the crust in an attempt to give it a "Halloweenie" look but it just looked like someone didn't know how to make a crust. Anyway, the pie was delicious in spite of my crust tampering. I cur the apples thicker but that is the way I like them in a pie. I used Splenda in place of the sugar and I loved the fact that this recipe isn't over sweet. It's just sweet enough to allow the apples and spice to shine and enjoy the spotlight. Yumm!
I'm not on WW but I enjoyed it a lot. I used a Tenderflake crust to save time. I used 4 medium to large Cortland apples. I used only cinnamon but 1/2 teaspoon. The crumble is great. Delicious. Thanks Lainey :) Made for 123 hit wonders