Apple Pie Crumble is loaded with juicy apples and pears and topped with a delicious crumble topping. The spelt crust is rustic and flaky and the apples and pears are the perfect fall combination.

Spelt is wonderful flour because it adds a delicious nutty flavour to the crust and it is a great source of manganese, which is important for healthy joints. The spelt crust is really easy to make with only five ingredients: flour, salt, cinnamon, cold organic butter and water.

I use spelt flour in a bunch of the recipes in my cookbook Healthy Dairy Free Desserts.

Health Benefits of Apples

Apples are a sweet and nutritious ingredient. They are low in calories and contain plenty of soluble and insoluble fiber that slows down the absorption of sugar into your bloodstream. The two types of fiber found in apples contribute to lowering cholesterol, thus reducing your risk of heart attack and stroke.

Humble Apple Pie Crumble

(nut free)

Prep time: 30 minutes

Inactive prep time: 1 hour

Cook time: 50 minutes

Serving size: One 9 inch diameter pie

Humble Apple Pie Crumble Crust:

• 2.5 cups spelt flour
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 3/4 cup organic butter, chilled cut into cubes
• 6 to 8 Tbsp cold water

Humble Apple Pie Crumble Filling:

• 1/3  cup coconut  sugar
• 1/4 cup spelt flour
• 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg
• Pinch of salt
• 2 large apples, peeled and sliced
• 1 large pear, peeled and sliced

Humble Apple Pie Crumble Topping:

• 1/2 cup coconut oil, softened
• 1/2 cup coconut sugar
• 1/2 tsp vanilla
• 1/3 cup spelt
• 1 tsp cinnamon
• 1 cup oats

Directions:

1. To make the crust, mix 2.5 cups flour, ½ tsp salt and ½ tsp cinnamon in a food processor fitted with the metal blade or by hand. Cut 3/4 cup of chilled butter into chunks and add it to the food processor and process until the butter is the size of peas.  If you are mixing by hand, use a pastry blender or two knives to cut the butter into the flour, do not stir.
2. Slowly add 6 to 8 Tbsp of cold water until the mixture holds together.
3. Form the pastry into two equal disks. Cover the disks in plastic wrap and place one in the refrigerator to chill for an hour. Store the second disk in plastic wrap and a freezer bag in the freezer for up to 3 months, or cut the crust recipe in half.
4. To make the filling, mix 1/3 cup coconut sugar, 1/4 cup spelt flour, 1/2 tsp cinnamon, 1/2 tsp nutmeg and a pinch of salt in a bowl. Add the sliced apples and pear; toss to coat.
5. To make the topping, mix 1/2 cup coconut oil, 1/2 cup coconut sugar, 1/2 tsp vanilla, 1/3 cup spelt flour, 1 tsp cinnamon and 1 cup oats in a bowl and set aside. 
   together a separate bowl and set aside.
6. Preheat oven to 350F.
7. Remove the chilled dough from the fridge and place on a large sheet of parchment paper. Roll out the dough with a floured rolling pin until it is 1/8 inch thick and roughly 12-inches in diameter (for a 9 inch pie plate). While you are rolling out the dough, the parchment paper may slide around; however, the parchment paper makes for a very easy transfer into the pie plate. If you do not wish to roll out the dough on parchment paper, use a floured surface.
8. Place the rolled out dough on the pie plate and trim the edges leaving an extra half inch. Tuck the extra dough underneath itself to form a thick edge and flute with your first two fingers and thumb.
9. Add the apple pie mixture and top with the crumble topping. Bake for 50 minutes. Check the Humble Apple Pie Crumble after 20 minutes, if the crust edges are getting dark cover them with foil.  When 10 minutes are remaining, cover the rest of the Humble Apple Pie Crumble if the topping is golden brown.
10. Remove the Humble Apple Pie Crumble from the oven and cool the room temperature and serve.

I love apple crumble pie, but strawberry rhubarb is my all-time favourite type of pie. Tell me your favourite pie flavor in the comments section!

 

Download my Guide to Natural Sugar Substitutes HERE.