More like a crisp, this simple gluten and dairy-free single crust pie is bursting with fall flavors!Jump to Recipe
I have the great fortune of living in a neighborhood with plenty of mature apple trees (and generous neighbors!) No one seems to know the exact varieties, but they are firm, tart and perfect for baking! The apples tend to be small, which is just fine for making this Swedish apple oat pie.
Everyone seems to have a favorite style of apple pie but I am more of a crisp/crumble kind of girl. There is something so comforting about a warm, spiced apple desert with just the right amount “crumb”. This Swedish apple oat pie, or äppelhavrepaj, is loosely based on a recipe from the Scandinavian Society of Great Lansing Cookbook. My grandmother gave the book to me in college, hopeful that I would feel inspired in my new apartment kitchen. The now grubby pages are proof that I did my fair share of experimentation!
Petite apples work well for this recipe because they are cut into a small dice in order to cook more quickly in the oven. The apples are seasoned with a mix of cinnamon, cardamom and nutmeg. Butter is used in the original recipe, but I use virgin coconut oil. Coconut oil is one of my favorite fats to bake and cook with and it is a reliable substitute for butter. I use a combination of raw sugar and maple syrup for sweetening. The raw sugar gives a nice caramel flavor, although coconut or white granulated sugar could also be used. The crust contains both rolled oats and oat flour, which produces a wonderful oatmeal cookie flavor and texture!
Toss the diced apples with lemon juice, then add the spices and a little sugar to season.
The oat crust is mixed and spread atop the apples.
Baking only takes 35-40 minutes, which is why it is important to dice the apples small. The crust should be golden brown and the juices bubbling.
I like to eat this while still very warm, preferably with a small scoop of cashew or oat milk ice cream, but the pie will still be pretty “sloppy” if you do not allow it to cool completely. Once cooled, it is easier to slice, rather than scoop.
This pie is perfect for the holidays. It can be made a couple of days in advance and stored in the refrigerator or just a cool space in the house. It also makes a perfect ‘thank you’ gift to the neighbors who gladly share their crop. Enjoy!!
Swedish Apple Oat Pie (Äppelhavrepaj)
- 9-inch glass pie dish
- 1 pound peeled and cored tart apples, cut into ¼-inch dice
- 2 tablespoons fresh lemon juice
- 2 tablespoons raw sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 1 1/3 cups rolled oats, not quick oats
- 1 cup oat flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup virgin coconut oil melted
- 1/3 cup raw sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- Preheat oven to 350°. Oil a 9-inch glass pie dish. In a large bowl, toss the apples with the lemon juice, then add the sugar and spices. Let the apples sit while you prepare the crust.
- In another large bowl, thoroughly combine the oats, oat flour, cinnamon, baking powder and sea salt. Mix in the remaining ingredients until a nice dough forms.
- Transfer the apples to the pie dish, pressing them into an even layer. Cover the apples completely with the oat crust, making sure it does not hang over the edges of the pan. Place the pie in the oven and bake for 40 minutes or until the crust is set and golden brown, and the apple juices are bubbling. Cool completely before slicing or serve warm like a crisp. Cover and refrigerate for several days.