Vegan Apple Crumb Pie
serves 6-8
Topping:
1 cup flour
1/2 cup brown sugar, packed
1/4 cup quick cooking oats
1/2 cup melted coconut oil (about 1/4 cup and 2 tablespoons if solid)
Filling:
2/3 cup sugar
3 tablespoons corn starch
1 1/4 cup water
3 cups diced apple (about 4 apples)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 frozen, vegan pie crust
Preheat your oven to 350°F. In a large saucepan, prepare your filling. Whisk together your sugar, corn starch, and water. Bring to a boil, stirring until thickened (about ten minutes). Remove from heat, and stir in your cinnamon and vanilla. Fold in your apples and set aside.
Combine your topping ingredients in a large bowl, until the mixture is moist and crumbly.
Place your frozen pie crust on a cookie sheet. Pour in your apple filling, and sprinkle with topping. Bake for 40 – 45 minutes, until golden brown and bubbly. Allow to cool for at least 30 minutes before serving.
This looks perfect for Thanksgiving! Could I sub olive oil in place of coconut oil (allergies), or does the ability of coconut oil to solidify make a difference in the recipe?
Made this for me and my fiance this evening almost exactly as written and it was absolutely delicious!!! The only thing that I did differently was use a frozen Publix dairy free pie crust instead of the vegan pie crust because I’m lactose intolerant. Can’t wait to make it again for my family for Thanksgiving. Thank you MilkFreeMom!!!