Incredibly quick and simple, this vegan crustless apple pie tastes even better than the real thing, plus it’s gluten free, lower in calories and fat. It’s homemade apple pie with no dough kneading and apple cutting required.
With no pie crust making or chopping apples required, this recipe is as simple as it is quick. You will love it because:
- It turns out perfect every single time
- Is healthier than standard apple pie
- You can make as small a batch as you want
- Calls for only 6 ingredients
How to Make Crustless Apple Pie
This looks like a complicated dessert, but it’s actually easier than you think. Here’s what you’ll have to do:
- Place each apple half flat side down and, using a sharp knife, create thin slices all the way across.
- Lightly brush apple tops with melted coconut oil.
- Bake until apples are soft and caramelised, 23 to 25 minutes.
- In a small bowl, combine remaining coconut oil, maple syrup, cinnamon and rolled oats.
- Remove apples from the oven and, when cool enough to handle, spoon the mixture inside apple slits. This can be a bit tricky, so it’s best to use your fingers to get in as much filling as possible. Toss the remaining filling on top of the apples.
- Return the apples to the oven and bake for another 10 to 15 minutes, until perfectly tender.
Is This Crustless Apple Pie Really Vegan?
Yes, and it’s inspired by this recipe. I replaced butter with coconut oil, cut sugar in half and replaced white sugar with raw cane sugar.
Is It Gluten Free?
Yes. The filling calls for walnuts, dark sugar, and rolled oats, all of which are gluten free. I recommend using certified gluten free oats.
How to Serve Crustless Apple Pie?
Serve it just how you would serve regular apple pie – warm and with a generous scoop of vanilla ice cream. I find half of an apple enough for me, but two halves plus a scoop of ice cream is also a great idea.
Vegan Crustless Apple Pie
Ingredients
- 2 large apples, halved vertically and cored
- 2 tablespoons (4 tablespoons) coconut oil
- ⅛ cup (40g) maple syrup
- ¼ teaspoon cinnamon
- ¼ cup (20g) rolled oats
- ¼ cup (30g) chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place each apple half flat side down and, using a sharp knife, create thin slices all the way across. Make sure to stop slicing right before the bottom of the apple, so that it stays together. Transfer the halves to the prepared baking sheet.
- Lightly brush apple tops with melted coconut oil.
- Bake until apples are soft and caramelised, 23 to 25 minutes.
- Meanwhile, in a small bowl combine remaining coconut oil, maple syrup, cinnamon and rolled oats.
- Remove apples from the oven and, when cool enough to handle, spoon the mixture inside apple slits. This can be a bit tricky, so it’s best to use your fingers to get in as much filling as possible. Toss the remaining filling on top of the apples.
- Return the apples to the oven and bake for another 10 to 15 minutes.
- Serve warm, with a scoop of vanilla ice cream, and an extra drizzle of maple syrup.
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