Swedish Apple Pie (Easy Crustless Apple Pie)
This Swedish apple pie is similar to an apple crisp, with spiced apples and an easy oat batter poured over the top. There’s no pastry crust to make, and it’s my most-requested Thanksgiving dessert. It can easily be made gluten-free, dairy-free and vegan.
I was an exchange student twice in Sweden and have gone back for lots of summer visits, so I’ve eaten plenty of Swedish fruit pies. This version is based on the smulpaj I know from Sweden, with the addition of cinnamon and cardamom. It’s especially good with ice cream, vanilla sauce or custard on top.
I also have lots of love for other Swedish favorites, including Swedish pancakes, kladdkaka, which is like a dense and fudgy brownie cake, and pepparkakor, the thin, crisp ginger cookies popular around Christmas.
What Is Swedish Apple Pie?
The type of Swedish pie this recipe is based on is called smulpaj, or crumb pie. It’s closer to an apple crumble or crisp than a traditional American apple pie: the apples go directly into the pie dish and a simple batter is poured over them instead of enclosing them in pastry.
If you’re looking for a traditional American-style version instead, my Gluten-Free Apple Pie has a flaky double crust with a thick cinnamon-spiced apple filling.
A lot of Swedish apple pie recipes I see online don’t resemble the pies I know from Sweden because they’re missing the oats. The oats add much of the texture in this version and are an important part of the topping.
Most of the Swedish fruit pies I’ve had didn’t contain spices, but I love cinnamon and cardamom with apples, so I added both to my version. The cardamom is optional if you don’t have it, but I highly recommend it.
If you’d rather make individual apple desserts with a buttery pastry crust, try my apple tartlets. They can be made with all-purpose or gluten-free flour and are another great option for Thanksgiving.
For another apple dessert with a different kind of crust, my caramel apple pies have an oatmeal cookie crust.
Ingredients
Please scroll down for the full recipe. These are just notes on select ingredients.
- Apples – I often make this pie with whatever apples I have on hand, but if you’re shopping specifically for the recipe, choose firm baking apples. I tested the pie with unpeeled apples and could taste the peel, so I recommend peeling them. Granny Smith, Honeycrisp, Golden Delicious, Rome, Jonathan or Jonagold, Braeburn and Northern Spy are among the varieties recommended for baking in this guide to baking apples.
- Rolled oats – the oats are an important part of the texture of this Swedish apple pie, so I don’t recommend leaving them out. Use certified gluten-free oats if needed.
- Oat flour, all-purpose flour or white whole wheat flour – use oat flour for the gluten-free version or either of the other two flours for a non-gluten-free pie. If making your own oat flour, grind quick or rolled oats until very fine and powdery. A coffee grinder or high-powered blender gets the finest texture. With a large food processor, you may need to grind 1-2 cups of oats at a time so there’s enough to reach the blade.
- Butter or coconut oil – both are tested. Use butter for the dairy version or coconut oil for a dairy-free and vegan pie. I prefer refined coconut oil because it doesn’t add coconut flavor.
- Sugar – use raw or granulated sugar as written. Coconut sugar also works, but the pie will be quite a bit darker in color and have a darker flavor.
- Cinnamon and cardamom – these are additions to my version rather than something I commonly encountered in Swedish fruit pies. You can omit the cardamom if necessary, but I recommend keeping the cinnamon.
- Maple syrup – this is part of the tested topping. I haven’t tested replacing it with another liquid sweetener, so I recommend using it as written.
How to Make It
This pie comes together much faster than a traditional apple pie with pastry.
- Peel and chop the apples, then mix them with the cinnamon, cardamom and sugar.
- Spread the apples evenly in a greased 9-inch pie pan.
- Mix the warm melted butter or coconut oil with the remaining topping ingredients and spread the topping over the apples.
- Bake until the apples are bubbling and the topping is firm, then let the pie cool before slicing if you want neat pieces.
Make Ahead & Storage
This is a great make-ahead pie because it actually benefits from sitting for a while. After about 3-4 hours, it’s much easier to cut into neat slices. When it’s still warm, it behaves more like an apple crumble.
If you’re planning Thanksgiving desserts ahead of time, my paleo vegan pumpkin pie is another option and can be made 1 day ahead.
You can make this Swedish apple pie 1-2 days ahead. Cover it and store it at room temperature for up to 2 days, then refrigerate it after that.
This Danish apple cake is another easy make-ahead apple dessert.
Vanilla Sauce for Swedish Apple Pie
In the Swedish families I stayed with, fruit pies were usually served with vanilla sauce rather than ice cream – and the vanilla sauce usually came from a box! So apple pie with vanilla sauce is still my favorite way to eat this one.
The thick sauce shown in the photos is my vegan custard. The sauce in the video is my paleo vegan vanilla sauce. I’ve also included a non-vegan homemade vanilla sauce in the recipe notes below.
If you’re in the mood for a more traditional crusted pie, try my French apple pie with fresh apples and a creamy vanilla custard filling. This apple streusel pie is another option for a classic apple pie with a crumb topping. And if pies are too fussy, this applesauce coffee cake is a great option!
- Peel the apples – I tested the pie with the peels left on, and the peel was noticeable in the finished pie.
- Use a 9-inch pie pan – that’s the size this recipe was tested in.
- Keep the melted fat warm – the topping is easier to spread over the apples when the butter or coconut oil is still warm and the mixture is pourable. If it firms up, warm it briefly at half power in the microwave.
- Don’t reduce the sugar in the topping – it helps the topping hold together. If you want the pie less sweet, you can omit the 1 tablespoon of sugar mixed with the apples instead.
- Look for bubbling apples – the pie is ready when the apples are bubbling and the topping is firm.
- Let it cool for clean slices – it can be eaten warm, but for neat pieces, let it sit for about 3-4 hours. The pie can also be served at room temperature or cold.
Gluten-Free, Dairy-Free and Vegan Options
If you don’t normally bake gluten-free but need a gluten-free Thanksgiving dessert, this is an especially easy option because you don’t need to buy a gluten-free flour blend. Just use certified gluten-free oats and oat flour, or make the oat flour yourself by grinding some of the oats.
For a dairy-free and vegan version, use coconut oil instead of butter. The pie itself is already egg-free.
You can also use the oats and oat flour in my gluten-free apple crisp. These healthy banana muffins are another option that uses both oats and oat flour.
Swedish Apple Pie (super quick, easy, amazing flavor)
Ingredients
For the filling:
- 4 cups firm baking apples peeled, cored and chopped to 1/4" chunks (that was 492 grams of chopped apples from 4 medium apples)
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground cardamom
- 1 tablespoon raw sugar or granulated sugar
For the topping:
- 9 tablespoons (126 grams) refined coconut oil melted and still warm or 9.5 tablespoons (133 grams) butter for a dairy version, see notes
- 1/2 cup (100 grams) raw sugar or granulated sugar
- 1/4 cup (80 grams) maple syrup
- 1 1/2 tablespoons vanilla extract
- 1 1/4 cups (113 grams) rolled oats if GF, use GF oats
- 3/4 cup + 1.5 tablespoons (78 grams) oat flour if GF, use GF oat flour; or for non-GF, use 3/4 cup + 2.5 tablespoons (113 grams) all-purpose flour or white whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the vanilla sauce:
- vegan custard or paleo vegan vanilla sauce, see notes
Instructions
- Preheat the oven to 350 °F (175 °C) and grease a 9″ pie pan.
- In another large mixing bowl, stir together the topping ingredients just until combined. Spread the topping over the apples.4 cups firm baking apples, 2 teaspoons ground cinnamon, 3/4 teaspoon ground cardamom, 1 tablespoon raw sugar
- In another large mixing bowl, stir together the the topping ingredients, just until combined. Spread the topping over the apples.9 tablespoons (126 grams) refined coconut oil, 1/2 cup (100 grams) raw sugar, 1/4 cup (80 grams) maple syrup, 1 1/2 tablespoons vanilla extract, 1 1/4 cups (113 grams) rolled oats, 3/4 cup + 1.5 tablespoons (78 grams) oat flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Bake for 40-45 minutes or until the apples are bubbly and the topping is firm.
- Serve warm, room temperature or cold. I recommend letting it sit for about 3-4 hours or until it’s cooled. This allows the flavors to come together better and it’s much easier to cut. When still warm, it’s more like a crumble and you won’t get clean slices.
- Cover and store at room temperature for up to 2 days. Refrigerate after that. This is great made a day or 2 ahead of time!
Notes
- 1 1/2 cups (355 milliliters) milk of choice, but not canned coconut milk
- 3 tablespoons raw sugar or granulated sugar
- 1 tablespoon cornstarch
- Pinch of salt
- 1 large egg
- 1 vanilla bean or 1 tablespoon vanilla extract
Nutrition
Categories:
Dairy-free, Desserts, Fall Recipes, Fruit Desserts, Gluten-free, Gluten-free Desserts, Gluten-free Pie Recipes, Gluten-free Vegan Desserts, Gluten-free Vegan Recipes, Holiday Recipes, Picnic and BBQ Recipes, Pies and Tarts, Seasonal Recipes, Special Diets, Thanksgiving Recipes, Vegan, Vegan Desserts, Vegan Pie Recipes, Whole Grain, Winter Recipes,
Well, it’s now mid-November, which means it is time for some Swedish apple pie. I love the crispness of apple pie, and I’m sure that the Swedish people love it too.
Haha. Well I think they do. ;)
Hi Erin, thanks for sharing your wonderful recipes. I really love Swedish pies and this one I tried and it’s EXCEPTIONAL!!! Sooo good, the crunchy top followed by delicious apples. Tastes like kind of granola bar with apples. So thanks again. Keep up what you doing,love reading it. ???????? And tasting it.
Hi Mia! I’m so happy that you liked the pie! You sound kind of like a Swedish pie connoisseur. I like it. :D Thanks for your very kind words and the feedback!
I am totally making this for Thanksgiving because pumpkin is the bane of my existence and this looks amazing! Besides, I’m 1/4 Swedish! ???? Have you ever added cranberries? Toying with the idea…
Haha. I’m glad I posted something pumpkin-free you can make! I’ve never added cranberries but I think it’d work. They’re quite sour so you’d have little bursts of sourness. Sounds good to me! But you could also add a little sugar to the filling. I’d love to hear how it goes!
This looks so tasty. I need to try it with monk fruit or a sugar replacement of some kind. I have been on WW for almost a year. I really have enjoyed the purple plan I am doing.
Hi Erin. I found this recipe as I perused the ‘net looking for a quick and easy recipe that didn’t include making a traditional pie crust, for some apples I needed to use. I used half the sugar, and I used honey (because it’s what I had) instead of maple syrup in the topping; it had a nice little crunch to it and was plenty sweet enough for me. It got a thumb’s up from hubby, too. We topped it with dairy free whipped cream. I’m looking forward to making the vanilla sauce for the next one. I see this becoming a go-to for dessert or for bringing to a gathering. Thanks for sharing!
Hi Denise! I’m sorry for just now seeing your comment. I’m glad that it worked out well with less sugar and honey. I’ll have to try that, too! I hope you’ll enjoy the sauce next time. :) And how awesome that it’ll be a go-to! I’m always happy to hear that. Thank you for your nice comment!
Hi I’d love to make this for thanksgiving in 2 days ( hope you’re able to reply by then). I just had one question. So there’s really no crust? The apples are just the bottom of the pie?
I’m so excited about it! My mouth is watering already!
Yup! The recipe is correct. :) I hope you’ll enjoy it! I’d love to hear how it comes out.
Has anyone used gluten-free flour mix instead of the oat flour? I can make some oat flour, but would just as soon use my GF mix. Any thoughts? I have lots of apples and pears this year and am looking for things to make (esp. for Thanksgiving)
I haven’t tried it but oat flour isn’t really interchangeable with other flours so I wouldn’t recommend it. If you try it anyway, I’d love to hear how it goes. :)
This pie was excellent. I went apple picking and had a surplus of multiple types of apples. I made this just as you suggested and it was PERFECT! Thank you for this wonderful recipe ????
You’re welcome! I’m so glad that you enjoyed the pie. :) Thanks for your comment!
This looks yummy and I have a lot of apples right now.
Can’t wait to try this!
Thank you.
You’re welcome! Hope you’ll enjoy it. :)
Hello Erin,
I’m not sure why it’s taken me so long to comment but today, after checking my pinterest for your recipe, I decided it was high time that I did.
I just wanted to let you know that I’ve been making this recipe for the last 4 or 5 years. This pie comes out consistently fabulous any time I make it. I have to say that I have tried Truvia in place of the sugar, as well as Pyure (my personal fave), and that I have used any apples that I have had on hand all with marvelous results. It’s always so delicious and yummy that I don’t even make the vanilla sauce anymore. Ive substituted other fruits like strawberry/rhubarb mix and mixed berries, adding 2 to 3 TBS corn or potato starch if I use these other fruits and they have all come out treat with rave reviews. I even put the topping on a cheesecake batter and it was ab fab as well. I sent it home with my niece uncooked so they could cook it that evening or the following morning fresh. She is a huge fan of cheesecake. Evidently the pie got tipped a bit (good thing I wrapped it well and tight). She said the baked it the next morning as disheveled as it was and it was a huge success.
I’m known as a good cook amongst my family and friends and I get alot of recipes online, but I have to say that yours tops them all. I’ll sign up to follow you and I’m excited to see what else you’ve shared.
Sincere thanks for one of the best recipes in my collection!
Hi Leila! I’m really sorry for just now replying. I just got back from vacation! I’m thrilled that you’ve been enjoying the recipe all these years and that you think my recipes are tasty. :D The cheesecake batter sounds like a delicious addition! How did you do that version? It’s good to know that different fruits work well. I’ve tried an all blueberry version and while it was insanely delicious, it couldn’t be cut like a pie. It was more of a crumble. Sorry again for my slow reply and thank you for your super kind words! They’ve made my day.
The pie looks delicious! I love that vanilla cream on top too! I’m no fan of apples, but apple pies, yes ma’am! I haven’t tried Swedish apple pie before, but I will soon thank you to your recipe.
I’m glad to hear that! I hope you’ll love it as much as I do!
Hello,
This is to me the first gluten free and dairy free dessert that is sooooo delicious! Thanks for sharing this ! Can’t wait to try other recipes!
Hi there! You’re welcome. :) I’m happy that you finally had a successful GF / DF treat. I have loads more and hope that you’ll enjoy them just as much. Thanks for your comment!
It looks delicious, but I can’t use oats. Is there a gf flour substitute?
Hi there! I’m sorry for just now seeing your question. Unfortunately there’s not a good sub for oat flour (I’ve tried several). Sorry about that!
TexanErin does it again! I served it, about 20 minutes out of the oven (we couldn’t wait) with a coconut milk almond sauce and non-dairy whip. My husband said: “that one is a keeper!” I even replaced the granulated sugar with 1/4 c monk fruit sugar and 1/4 c Eryithol. I used coconut sugar in the apples and glycerite stevia in the sauce. So yummy, homey, and palate pleasing. Nothing but happiness here!!
Oooh! Thanks for sharing your lower-carb version. :) What a great tip! I’m really happy that you enjoyed it. Thanks a bunch for your comment!
Hey Erin! I made this pie and my vegan friend said it was, “the tastiest pie she’s ever had” and my non-vegan friend, who loves to bake, said the pie was, “the bomb.” This is the first recipe I’ve tried of yours and I’m SO excited to try others! I made this pie again today with the non-vegan vanilla sauce to bring home to my family for Christmas– I know they’ll love it =D
Aww, yay! I’m so very happy that you and your friends enjoyed the pie. I hope that your family will like it just as much! And I hope that you’ll love the other recipes. :) Thanks for your comment!
I’m wondering if I can make this a day before we plan to eat it? I’m assuming it would be fine in the fridge overnight? What about the vanilla sauce? Everyone is so excited to try this!
Sorry for the slow reply! I’m 6 hours ahead of ET so your comment came in while I was already sleeping. For the pie, cover and store at room temperature for up to 2 days. Refrigerate after that. Vanilla sauce can be made a few days in advance and refrigerated. :)
This pie is delicious!! I can’t eat gluten or dairy, but everyone else in my family has no restrictions. This recipe got a big thumbs up from everyone!
That’s awesome that everyone enjoyed it! Thanks a bunch for your comment. :)
My husband can’t have coconut oil. Will the taste change too much if I use canola or olive oil? And probably leave sauce off too. Poor guys diet is restricted.
Sorry for the slow reply! Have been in the hospital giving birth. :) Don’t think it’ll change the taste but it may affect the texture a little since coconut oil is solid at room temp and those oils aren’t. Butter would work if he can have that!
My pie is in the oven now! Can I use ener-g egg replacer or another egg alternative for the topping sauce? The vegan version has nuts in it and my kid is allergic to nuts, eggs, dairy! Side note, they enjoyed making the pie and “tasting it” before baking it!!
Sorry for just now replying! I’m 6 hours ahead of ET so I was already sleeping. I really don’t think that an egg replacer will work for that sauce, but I could be wrong! And I unfortunately don’t have a third vanilla sauce suggestion. Sorry about that! I’m happy they had fun making it and I hope they enjoyed it, too. :)
hi, i wish you include nutrition facts and calories per serving to the recipes
thank you
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)