My dad, sister, and I all have fall birthdays, so growing up, apple pie was often on the celebratory dessert menu. My mom’s uncomplicated apple pie recipe has always been my favorite-using just some maple syrup as a sweetener, the fruit flavor really shines through, and the light touch of cinnamon offers just the right amount of spice.

Though her traditional version calls for two whole pie crusts-one on bottom, one on top-I’ve taken to topping mine with a simple oat crumble. Lining up the edges of the two crusts is just way too complicated for me. You should have seen me in the Organic Chem lab back in the day, but that is neither here nor there…Not only is this pretty, tasty, and easy-it also happens to shave off a few calories and grams of saturated fat. All the more room for  a glass of port…

Photo by Katarina Burton




For the Pie:

  • 5-6 apples, peeled, cored and sliced
  • 1-2 teaspoons cinnamon
  • 1/4 cup maple syrup
  • 1-2 tablespoon flour
  • 1 homemade or frozen pie crust

For the Crumble:

  • ½ cup flour (whole wheat, oat, spelt, etc)
  • 1 cup rolled oats
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup coconut oil or butter, melted



1.     Preheat oven to 325 degrees F.

2.     Toss apple pieces with cinnamon until well mixed. Add maple syrup.

3.     Add flour as needed to thicken. Mix well.

4.     Pour apple mixture into crust. If you want to, you can arrange the apples in a pretty pattern. Or not.

5.     For the crumble, mix flour, rolled aots, brown sugar, salt, and cinnamon. Mix in melted coconut oil until a crumble begins to form.

6.     Pour crumble mixture over apples.

7.     Bake until golden brown, about 1 hour. If edge of crust begins to burn, cover with foil.


Enjoy warm with vanilla ice cream or whipped cream, if desired.

What’s your favorite fall dessert? 

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