Ginger apple crumble pie with cookie crust, tart apples, oat topping and salted caramel drizzle. Totally divine and gluten free!
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Serving Size 8
Ingredients
For Ginger Crust
1½cupscrushed ginger snap cookiesgluten-free
½cupalmond flour
2tablespoonsgranulated sugar
¼cupsalted butter, melted
For Apple Filling
6granny smith applesmedium-sized
1teaspoonfreshly squeezed lemon juice
3tablespoonshoney
4slicesfresh ginger
1 cinnamon stick
For Oat Crumble
⅓cupsalted butter, cubed
¼cupbrown sugar, lightly packed
¼cupgranulated sugar
¼cupwhole oat flourgluten-free
2tablespoonsbrown rice flour
1teaspoonground cinnamon
¾cuprolled oatsgluten-free
For Salted Caramel (optional)
¾cup brown sugar, lightly packed
¼cupsalted butter
½cupwhipping cream
¼teaspoonsea salt
Instructions
For Ginger 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 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.
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
Depending on the brand of ginger snaps 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.
Gluten-free oat flour and rolled oats are labelled as such. I used Bob's Red Mill brand.
If gluten isn't a concern, feel free to substitute with regular.