Warm spiced apples bursting with juicy cranberries and fresh orange zest, hidden beneath a golden, buttery oat-nut crumble that shatters satisfyingly with every bite. This guilt-free apple crumble pie contains zero flour and zero added sugar, yet tastes like the coziest holiday dessert you’ve ever had – naturally sweet, perfectly tender, and impossibly delicious.
Ingredients
Apple Cranberry Filling
- 2 medium apples (about 350–400 g total), peeled, cored, and cut into small cubes
- 30 g (⅕ cup) dried cranberries
- 4 tbsp (60 ml) water
- Natural sweetener to taste (stevia, erythritol, or monk fruit – approx. 2–4 tbsp equivalent)
- ⅔ tsp ground cinnamon
- 1½ tbsp cornstarch
Oat-Nut Crumble Topping
- 150 g (1½ cups) rolled oats, finely ground into flour
- 40 g (⅓ cup) walnuts, roughly chopped
- 3 tbsp (45 g) coconut oil (melted) or butter
- Zest of 1 large orange
- Pinch of salt
- Natural sweetener to taste (approx. 3–5 tbsp equivalent)
Simple Base Layer
- 1 large egg
- Pinch of salt
- 4 tbsp (60 ml) water
Step-by-Step Instructions
- Preheat oven to 180°C (360°F). Line a 16 cm (6.3 inch) round springform or cake pan with parchment paper (bottom and sides).
- Make the filling: In a medium saucepan, combine diced apples, dried cranberries, water, sweetener, and cinnamon. Cook over medium-low heat for 8–10 minutes until apples soften slightly. Stir in cornstarch and cook 1–2 minutes more until thickened. Remove from heat and set aside.
- Prepare the crumble: In a bowl, mix ground oat flour, chopped walnuts, orange zest, salt, and sweetener. Pour in melted coconut oil and rub together with your fingertips until large crumbs form.
- Make the base: Whisk the egg with salt and 4 tbsp water. Add ⅓ of the crumble mixture to the egg and stir – it will form a soft, sticky dough.
- Press the dough evenly across the bottom of the prepared pan to form a thin base layer.
- Spread the warm apple-cranberry filling over the base.
- Sprinkle the remaining crumble generously over the top, covering all the fruit. Gently press down.
- Bake for 55–60 minutes until the crumble is deep golden and crisp.
- Let cool in the pan for 20 minutes, then remove and cool completely (the pie slices best when fully cooled or chilled).
Preparation Time & Yield
- Prep time: 15 minutes
- Baking time: 60 minutes
- Total time: 1 hour 15 minutes
- Pan size: 16 cm (6.3 inch) round
- Yield: 8 generous wedges
Nutritional Information (per wedge)
- Calories: 155 kcal
- Protein: 3 g
- Fat: 7 g
- Carbohydrates: 18 g
- Fiber: 3.5 g
- Natural sugars only from fruit
Why This Apple Crumble Pie Is Incredibly Healthy & Diabetic-Friendly
Completely flourless and refined-sugar-free, sweetened only by apples and a touch of natural sweetener. Oats deliver slow-release carbs and beta-glucan fiber that helps stabilize blood sugar, while walnuts and coconut oil provide heart-healthy fats. Cinnamon and orange zest add flavor without calories. A warm, comforting dessert that actually supports steady energy – perfect for holiday tables when you want indulgence without the crash.
Medical Disclaimer: This recipe is designed to be low-glycemic and refined-sugar-free, but individual responses vary. Monitor your blood glucose and consult your healthcare provider before including it in a diabetic meal plan.
Apple Crumble Pie
A warm spiced apple crumble pie bursting with juicy cranberries and fresh orange zest, topped with a golden oat-nut crumble. This dessert is flourless, refined-sugar-free, and deliciously healthy.
Apple Cranberry Filling
- 2 medium medium apples (about 350–400 g total), peeled, cored, and cut into small cubes
- 30 g dried cranberries
- 4 tbsp water ((60 ml))
- 2–4 tbsp natural sweetener to taste (stevia, erythritol, or monk fruit) (approx.)
- ⅔ tsp ground cinnamon
- 1½ tbsp cornstarch
Oat-Nut Crumble Topping
- 150 g rolled oats, finely ground into flour
- 40 g walnuts, roughly chopped
- 3 tbsp coconut oil (melted) or butter ((45 g))
- 1 large zest of 1 large orange
- pinch salt
- 3–5 tbsp natural sweetener to taste (approx.)
Simple Base Layer
- 1 large egg
- pinch salt
- 4 tbsp water ((60 ml))
Preparation
- Preheat oven to 180°C (360°F). Line a 16 cm (6.3 inch) round springform or cake pan with parchment paper (bottom and sides).
- In a medium saucepan, combine diced apples, dried cranberries, water, sweetener, and cinnamon. Cook over medium-low heat for 8–10 minutes until apples soften slightly. Stir in cornstarch and cook 1–2 minutes more until thickened. Remove from heat and set aside.
Crumble Preparation
- In a bowl, mix ground oat flour, chopped walnuts, orange zest, salt, and sweetener. Pour in melted coconut oil and rub together with your fingertips until large crumbs form.
Base Layer Preparation
- Whisk the egg with salt and 4 tbsp water. Add ⅓ of the crumble mixture to the egg and stir – it will form a soft, sticky dough.
- Press the dough evenly across the bottom of the prepared pan to form a thin base layer.
Assembling and Baking
- Spread the warm apple-cranberry filling over the base.
- Sprinkle the remaining crumble generously over the top, covering all the fruit. Gently press down.
- Bake for 55–60 minutes until the crumble is deep golden and crisp.
- Let cool in the pan for 20 minutes, then remove and cool completely (the pie slices best when fully cooled or chilled).
This pie is the perfect guilt-free holiday dessert option, full of flavor and nutrients without refined sugars or flour. It’s best served cool for easier slicing.
