Ginger Apple Crumble Pie with Salted Caramel
A cozy gluten-free apple dessert with a spiced cookie crust, oat crumble, and salted caramel drizzle. Perfect for fall or holiday gatherings.
Ingredients
For Gingersnap Crust
- 1½ cups crushed ginger snap cookies (gluten-free)
- ½ cup almond flour
- 2 tablespoons granulated sugar
- ¼ cup salted butter, melted
For Apple Filling
- 6 granny smith apples (medium-sized)
- 1 teaspoon freshly squeezed lemon juice
- 3 tablespoons honey
- 4 slices fresh ginger
- 1 cinnamon stick
For Oat Crumble
- ⅓ cup salted butter, cubed
- ¼ cup brown sugar, lightly packed
- ¼ cup granulated sugar
- ¼ cup whole oat flour (gluten-free)
- 2 tablespoons brown rice flour
- 1 teaspoon ground cinnamon
- ¾ cup rolled oats (gluten-free)
For Salted Caramel (optional)
- ¾ cup brown sugar, lightly packed
- ¼ cup salted butter
- ½ cup whipping cream
- ¼ teaspoon sea salt
Instructions
For Gingersnap Crust
- Preheat oven to 350°F. To a mixing bowl, add crushed cookies, almond flour and granulated sugar. Combine well, breaking up any lumps. (I prefer pulsing the cookies in my food processor to crush them. You can also use a sealed plastic bag and rolling pin.)
- Drizzle melted butter over crumb mixture and stir until even. Transfer to pie dish (about 9") and press into place using back of spoon and/or hands. Bake for 7-8 minutes, then set aside to cool.
For Apple Filling
- Peel, core and slice each apple into 10-12 wedges. Add to skillet over medium-low heat along with lemon juice, honey, ginger and cinnamon stick.
- Simmer until apples become tender (about 12 minutes), stirring occasionally. Remove from heat and allow to cool (while making the oat crumble).
- Turn oven up to 375°F. Remove ginger and cinnamon stick, then spread apples evenly over crust.
For Oat Crumble
- Add cubed butter, brown sugar, granulated sugar, cinnamon, oat flour and brown rice flour to a mixing bowl. Use a pastry cutter, fork or your hands to mix together until pea-sized lumps form. Add rolled oats, then mix until small lumps form.
- Spoon crumble mixture evenly over apples. Place pie on parchment-lined baking sheet and bake for 30-35 minutes until golden brown. Cool on rack.
For Salted Caramel (optional)
- Pour brown sugar into a heavy saucepan over medium-low heat and stir with a whisk until it starts to break down into very fine granules.
- Add butter and stir until completely melted and bubbly (about 2 minutes).
- Slowly pour in cream until it comes to a boil, stirring constantly. Remove from heat and add salt.
- Serve warm over slice of pie (and scoop of ice cream).
Notes
- Can I make this pie ahead of time? Yes! You can bake it the day before and reheat it in the oven at 300°F for 10–15 minutes before serving. Or prepare the crust, filling, and crumble separately, store in refrigerator (up to a day before), then assemble right before baking.
- Can I use any ginger snap cookies? Depending on the brand of gingersnaps you use, it may be necessary to adjust the butter. The crust mixture should be thick, sandy and coarse (not wet), and will come together when pressed between your fingers.
- Can I use regular flour for the crumble? If gluten isn't a concern, feel free to replace oat flour and rice flour with all-purpose.
- What are the best apples to use? I prefer tart apples like Granny Smith. You could also mix in Honey Crisp, which are sweeter, for balance of flavour and texture.
- Can I use store-bought salted caramel? Absolutely. Store-bought caramel works fine, especially if you warm it slightly before drizzling. Homemade just adds extra richness!
- How should I store leftovers? Cover and refrigerate for up to 3 days. Reheat individual slices in the oven or toaster oven for best texture.