Ginger apple crumble pie with cookie crust, tart apples, oat topping and salted caramel drizzle. Totally divine and gluten free!
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.
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.
Add cubed butter, brown sugar, granulated sugar, cinnamon, oat flour and brown rice flour to a mixing bowl. Use a pasty 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.
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).