Apple & Cinnamon Pie with a Crumble Topping

by Brittany Woodruff

The perfect pie

Vegetarian and gluten free, this delicious apple and cinnamon pie with a crunchy crumble topping can be made in advance and frozen.

If you would like to make the pie vegan, simply replace the egg with some water to soften the dough. Serve with lashings of ice cream, fresh cream or custard.



4 Large Bramley Apples
1 Tsp Cinnamon
Juice of 1/2 a Lemon


300g Ground Almonds
50g Coconut Sugar
80g Vegan Butter (melted and cooled)
1 Egg

Crumble Topping

80g Oat
50g Walnuts
2 Tbsp Vegan Butter
2 Tbsp Coconut Sugar
1/2 Tsp Cinnamon


1. Pre heat the oven to 170°C.

2. Peel the apples and slice into small pieces.

3. Add the apple slices, cinnamon and lemon juice to a pan on a low heat to allow the apple pieces to soften slightly.

4. Combine all the base ingredients in a mixing bowl until a dough is formed.

5. Transfer the dough base to the STAUB pie dish and bake for 15 minutes.


6. While the base is in the oven, make the crumble topping by adding all the ingredients to a food processor and blitz until combined but you still have chunks of walnuts and oats.

7. Take the pie dish out of the oven and spoon the apple filling, then top with the crumble.

8. Bake in the oven for 20-25 minutes until the top is golden brown.

9. To reheat, pop into a preheated oven at 90 °C for 20 minutes until warm.

Shop The Product Used To Make The Recipe


ZWILLING 20cm Stainless Steel Frying Pan

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ZWILLING 16cm Slicing Knife

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STAUB 28cm Round Ceramic Pie Dish White

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