Classic Apple & Blueberry Crumble Pie

by Tatianna Yougottalove

I had many apples and I didn’t want it to overripe and go wasted, so I decided to make something with it and the first thing that crossed my mind was Apple crumble. When I made it for the first time, I made the pie with some strawberries. It was sweet, delicious and had some nice texture to it. I didn’t make the base and I didn’t cook the filling. I only poured the filling into a pan and added crumbled dough on top – this can also be another choice.

Today, I made this pie with blueberries because I was curious how different berries have their own magic when added to something. This time I also cooked the filing because I was looking for gooey texture, and I added base because my boys love the texture and the taste of it.

Sweet GF Dough preparation:

1 cup oat flour
½ cup white rice flour
½ cup arrowroot flour
Or 2 cups all-purpose flour, if you don’t mind wheat
½ cup cane sugar/brown sugar
1 cup vegan butter
½ cup oats

Add all the ingredients in a bowl and mix well by hand until it can be formed and hold.
Put aside 1 cup for crumbles on top of the filling.
Keep in the refrigerator while preparing filling.

Filling preparation:

2 cups frozen blueberries ( you may also replace it with strawberries)
I prefer the blueberries over strawberries. I guess it is just a personal choice but I will encourage you to try it with both.
5 cups apples, peeled and chopped/diced
½ cup cane sugar
1 lemon, squeezed
4 tbsp tapioca starch
½ tsp cinnamon
½ cup pecans, whole or chopped (optional)

In a pan cook all the ingredients (beside pecans) for about 10 minutes, and mix occasionally because it will form into gooey texture very quickly.

Let it cool down for about 10 minutes before pouring into a pan.

While cooking spread dough evenly into a baking pan, make sure it’s deep so the filling won’t spill in the oven and make a big mess. Press into the pan and make it even and flat as you can see in the video. Now pour the filling on top of the base, spread evenly,  add pecans if using, then spread 1 cup dough as crumbles.

Bake at 350 for 20 to 30 minutes, or until the crumbles turn brown in colour.

Share Tweet Pin 1shares I had many apples and I didn’t want it to overripe and go wasted, so I decided to make… Desserts pie, apple pie, apple crumble pie, blueberry apple crumble pie, blueberry crumble European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Sweet GF Dough preparation:
  • 1 cup oat flour
  • ½ cup white rice flour
  • ½ cup arrowroot flour
  • Or 2 cups all-purpose flour, if you don't mind wheat
  • ½ cup cane sugar/brown sugar
  • 1 cup vegan butter
  • ½ cup oats
  • Filling preparation:
  • 2 cups frozen blueberries ( you may also replace it with strawberries)
  • I prefer the blueberries over strawberries. I guess it is just a personal choice but I will encourage you to try it with both.
  • 5 cups apples, peeled and chopped/diced
  • ½ cup cane sugar
  • 1 lemon, squeezed
  • 4 tbsp tapioca starch
  • ½ tsp cinnamon
  • ½ cup pecans, whole or chopped (optional)

Instructions

Add all the dough ingredients in a bowl and mix well by hand until it can be formed and hold.
Put aside 1 cup for crumbles on top of the filling.
Keep in the refrigerator while preparing filling.

 

In a pan cook all the filling ingredients (beside pecans) for about 10 minutes, and mix occasionally because it will form into gooey texture very quickly.
Let it cool down for about 10 minutes before pouring into a pan.

 

While cooking spread dough evenly into a baking pan, make sure it's deep so the filling won't spill in the oven and make a big mess. Press into the pan and make it even and flat as you can see in the video. Now pour the filling on top of the base, spread evenly, add pecans if using, then spread 1 cup dough as crumbles.

Bake at 350 for 20 to 30 minutes, or until the crumbles turn brown in colour.

 

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