Apple pie is an American classic, especially during the fall holidays. We wanted to take those nostalgic flavors and give them a twist with spicy ginger and a crumbly Seed'nola topping.
- 6 Granny Smith apples
- 2 tablespoons oat flour
- 1/4 cup vegan butter
- 1/3 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- Pinch of sea salt
- 5 - 6 88 Acres Ginger Apple Seed Bar or 9oz of Cinnamon Maple Seed'nola
Preheat the oven to 350 degrees and prepare a 9-inch pie plate by greasing the bottom and sides with butter.
Peel the apples and slice thin. Add butter and apples to a large skillet and saute over medium for 5 to 6 minutes or until apples begin to soften. Add cinnamon, ginger, nutmeg, and sea salt and cook 3 to 4 minutes. Add lemon juice and maple syrup and stir. Then add flour and cook for 2 to 3 more minutes until sauce has thickened and apples are soft.
Add apples to the pie plate.
Unwrap the 5-6 apple ginger bars and break into pieces or measure out 9oz of Cinnamon Maple Seed'nola. Evenly distribute bars over apple filling.
Place on a baking sheet and bake in a preheated oven for 15 minutes or until crumble is golden brown and crisp.
Cool for 10 to 15 minutes before serving.