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–+ servings
Vegan custard on a slice of Swedish apple pie with cinnamon sticks in background

Swedish Apple Pie (super quick, easy, amazing flavor)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 8 slices
Prep Time 20 minutes
Cook Time 40 minutes
This Swedish apple pie is similar to a crisp and has an amazingly easy topping. It’s my most-requested Thanksgiving dessert and as a bonus, can easily be made gluten-free, vegan and dairy-free.

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:

Instructions

  • Preheat the oven to 350 °F (175 °C) and grease a 9" pie pan.
  • In a large mixing bowl, stir together the filling ingredients. Spread the apples evenly over the bottom of the prepared pie pan.
    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

  • I prefer refined because it has no coconut taste. You can use unrefined if you don't mind some coconut flavor.
  • It's easier to get the topping over the apples if the topping is pourable. That's why I recommend using still warm melted fat. If your topping firms up, put it in the microwave at half power for a few seconds. Mix and pour over the apples.
  • Follow this link for paleo vegan vanilla sauce.
  • This is the recipe for the non-vegan vanilla sauce.
      • 1 1/2 cups (355 milliliters) milk of choice (just 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
    • In a medium saucepan over medium heat, stir together the milk, sugar, cornstarch and salt. Whisk in the egg. Slice the vanilla bean open and scrape out the seeds. Add them to the pan along with the scraped-out bean.
    • Bring to an almost simmer while stirring constantly. It should thicken quite a bit and coat the back of a spoon. It's okay if it simmers briefly, but do not let it boil. It'll likely take 5-10 minutes. If using vanilla extract instead of a vanilla bean, add it now. It will continue to thicken a little as it cools. Remove the vanilla bean before serving. Once cooled, refrigerate in an airtight container for up to 3 days.
  • You can slice it however you like, but the nutrition information here is calculated based on there being 8 slices, and does not include any type of sauce.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 344kcalCarbohydrates: 46gProtein: 3gFat: 17gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 103mgPotassium: 132mgFiber: 3gSugar: 27gVitamin A: 35IUVitamin C: 3mgCalcium: 48mgIron: 1mgNet Carbs: 43
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤