Love apple desserts? Dig into this ginger apple crumble pie with cookie crust, tart apples, oat topping and salted caramel drizzle. Totally divine and gluten free!
Now that October is officially over, it’s time to switch to another baking favourite of mine, apples! Last fall I made an apple bread pudding that was totally scrumptious, so I thought why not share another apple dessert?! Can you believe I’ve never posted a pie recipe on the blog? I know, I know…
Well, there have been many versions of pie along the way, like my rustic apple galette and skillet pie. Today I’m finally making up for the lack of pie as I join some of my favourite bloggers in sharing a collection of our best-loved pie recipes! I have quite a few on my list, but thought this ginger apple crumble pie would be perfect for fall, as well as the upcoming holiday season.
Finding a tasty gluten free pie with quality ingredients, or any dessert for that matter, can be a bit challenging. So, I’ve started baking more and more at home.
To me, the whole process is calming and a bit therapeutic. Maybe you feel the same way?
I actually made this ginger crust to go along with my pumpkin pie at Thanksgiving. We loved it so much, I thought I’d use it again. Of course, ginger and apples pair nicely, so it was a bit of a no-brainer.
The oat crumble topping is something I’ve been making for years. I usually don’t measure anything and tend to go by feel and taste. Don’t worry, I managed to write the recipe down this time! Sometimes I add chopped nuts for a bit more crunch, so throw some if you’d like. Pecans are a favourite around here.
Although the salted caramel is optional, I highly recommend it. Whip up an extra jar to drizzle over ice cream, fruit, hot chocolate or pretty much any dessert. I’m sure you’ll come up with your own ideas!
Around here, we prefer our apple pie served warm with a scoop of ice cream. I tried my piece with dairy-free coconut gelato and it was yummy too. Enjoy!
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How to Make Ginger Apple Crumble Pie
As with any pie, start with the crust! Simply mix together crushed gluten free ginger snap cookies (I used Kinnikinnick brand), almond flour, melted butter and sugar. Then press into a pie dish and pre-bake. (The full list of ingredients, plus baking tips are in the printable recipe card at the bottom of the post.)
Next, make the apple filling by coring, peeling and slicing Granny Smith apples. Add to a skillet over medium-low heat and top with lemon juice, honey, fresh ginger and a cinnamon stick. Simmer until the apples are tender, then cool for a bit before adding to the pie crust.
The final step before baking the pie is making the oat crumble. Add cubed butter, brown sugar, granulated sugar, cinnamon, oat flour and brown rice flour to a mixing bowl. Use a pasty cutter (or fork or your hands) to mix together until pea-sized lumps form. Add rolled oats, then mix until small lumps form.
Evenly spoon over apples and bake until golden brown.
Need some new baking supplies? I’m sharing everything I used in this post (or similar items) below. I especially love my new Emile Henry pie dish!
Sarah says
This sounds delicious. I’ve never tried apple pie with a ginger spice!
Shauna Oberg says
Thanks, Sarah! It really is a delicious flavour combination :)