3/4 cups Bob’s 1:1 Gluten Free baking flour
3/4 Cups gluten-free quick cooking oats
1 cup brazil nuts
1/2 tsp salt
1/3 cup of water
1 1/4 cups of gluten free flour
1/2 cup granulated sugar or coconut sugar (healthier and less sweet)
1/2 cup coconut oil, softened
1/4 tsp salt
1/4 tsp cinnamon
- Place oats in food processor and blend until fine
- Add nuts, flour, and salt. Blend until it is all as fine as flour.
- Place in mixing bowl and slowly add water. Mix and form a ball with your hands, adding water until dough is well mixed and is not crumbly but also not too sticky.
- Roll between two pieces of parchment paper to form a 12 inch circle.
- Place in pie dish. Trim pastry. If it breaks at any point just push back together with hands and a little water. It does patch well if needed.
Combine all topping ingredients in a large bowl and mix together with your hands. It will be crumbly.
- 6–8 Granny smith apples (peeled, sliced, and cored)
- 1/2 stick plant-based butter (we like Earth Balance)
- 2 Tbsp water
- 1/4 cup white sugar
- 1/4 cup brown sugar (or substitute 1/2 cup of coconut sugar)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp corn starch
- 1 tsp vanilla
- Place apples in a mixing bowl
- Melt butter
- Add the rest of the ingredients and mix until well blended and sugar is melted.
- Pour mixture onto the apples and mix well.
- Place apples in pie dish over crust
- Sprinkle crumbles evenly over top. You can also melt a tiny bit more butter and drizzle over the top. Add leaf cut outs if you’d like from left over crust dough.
- Cover pie with foil and bake at 400 for 15 min, lower temperature to 350 and bake for 40 min. Remove foil and let top brown for last 10 minutes or so. SERVE with your favorite vanilla ice cream!
Photo & Recipe Credit: @azurefarm