Caramel Apple Crumble Pie

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 80 minutes
  • Yield: 8 servings 1x



  • 1 ripe plantain (refrigerated overnight)
  • 1 1/4 cup gluten-free flour (I used Bob’s Red Mill 1-to-1 baking flour)
  • 1 tbsp tapioca starch
  • 2 tbsps coconut sugar
  • 4 medium apples (thinly sliced)
  • 1 tsp lemon juice
  • 12 pitted medjool dates
  • 3/4 cup apple juice
  • 1 cup rolled oats
  • 1/4 cup oat flour
  • 1/3 cup coconut sugar
  • 1 tsp cinnamon
  • 34 tbsps non-dairy milk


  1. FOR THE CRUST: Stir together the flour and coconut sugar.
  2. Using your hands, work in the chilled plantain. Keep mixing and kneading until it forms a cohesive dough.
  3. Roll out the crust and transfer to a floured pie pan. Set aside.
  4. FOR THE FILLING: Blend the lemon juice, dates, cinnamon, and apple juice on high.
  5. Pour over the apple slices and toss to coat.
  6. Transfer to the pie pan.
  7. Bake for 20 mins at 350F.
  8. FOR THE TOPPING: While the pie is baking, mix all the topping ingredients together with a fork until crumbly.
  9. After 20 mins of baking, remove the pie from the oven and sprinkle on the topping to evenly cover the apples.
  10. Bake for another 30 mins at 350F.
  11. Remove from the pan and let it cool. Slice and eat.


Crust adapted from Happy Herbivore’s Whole Wheat Pie Crust