This is the Only Apple Crumble You'll Ever Need

Look, I get it. Some people don’t like pie.

More specifically, I do get it but I also don’t.

Is it the time it takes to put a pie together, is it the baked fruit, or is it the fact that they’ve never had a homemade pie whose primary ingredient is love?

I, for one, am a pie-loving individual. Dutch apple, banana cream, peach, pecan. I’d even take the freedom to say I consider cheesecake a pie (and I really love that, too).

For the sake of helping baked-fruit-scoffers survive this pie-filled holiday season, I decided to make a stepping stone that also will probably ease them into being fellow pie enthusiasts.

Rightfully, this apple crumble was born — and demolished by the day’s end.

Crumbles and crisps are step one to understanding the hype around pie. The flavors and textures; soft, cinnamon-coated apple with a not-too-sweet, crumbly crisp are ingenious.

I’d say it’s easy as pie, but it’s easier.

This recipe fills a small cast iron skillet which served about four. It can easily be doubled, tripled, or more to serve as many as needed. Also, feel free to use any oven-safe dish if a small cast iron is not available!

The Only Apple Crumble You'll Ever Need

Apple Filling:

1 large Granny Smith apple, diced (granny is the best apple to bake, in my humble opinion)

1 tsp cinnamon

1/4 tsp sea salt

1/4 tsp allspice

Coconut oil spray

Crumble Topping:

1/4 cup oat flour (same measurement of rolled oats, blended)

3 tbsp almond flour

2 tbsp coconut oil

2 tsp coconut or brown sugar (I recommend one of these two because their flavors are warm and my personal favorite in baked goods)

How I did it:

Spray a pan with coconut oil and place over medium heat

Dice the apple and spray a bit of coconut oil so the spices stick

Add the apple and spices to a bowl and toss until evenly coated

Pour half of the apple mixture to the pan with a tbsp of water, cover and allow to steam for a few minutes until soft

Add the rest of the diced apples to the pan, lightly stir the two variations together.

Add another tablespoon of water and allow to cook down until steam calms

In a bowl (the same one use for the apples is okay), mix all topping ingredients (minus the coconut oil) together until combined, then add the oil

To a greased small cast iron skillet, first add the apples then sprinkle the crumble over top

Optional: sprinkle a bit more coconut sugar over top for added sweetness

Bake at 350 for about 30 minutes or until the crumble has some nice, lightly browned edges

Serve with a scoop of vanilla bean ice cream and voilà!

This truly is the only apple crumble you’ll ever need, promise.