Healthy Dutch Apple Pie
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Last updated on Nov 04, 2024
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This Dutch apple pie combines a sweet cinnamon apple filling with a delicious oat crumble topping. Serve it warm with vanilla ice cream for the ultimate fall dessert.
When it comes to Thanksgiving (and the holidays in general), I’m all about the desserts! My vegan pumpkin pie and healthy apple crisp are usually my top choices for Thanksgiving, but I thought it was time to expand upon the dessert category, especially when it comes to pies (I realized I only had two pie recipes on the blog!). Earlier this week I shared a vegan chocolate pie recipe and now I’m sharing this healthy dutch apple pie.
If apple pie and apple crisp were to have a baby, the end result would definitely be a dutch apple pie. It has the crispy crust of a traditional apple pie with the delicious oat crumble topping of a crisp. My mouth is watering just thinking about it!
In true EBF fashion I took this classic recipe and amped up the nutrition count a bit. I went for coconut sugar instead of white sugar and used less of it in the filling and topping. I also used a touch less butter and swapped half of the flour with rolled oats in the topping for some added nutrients.
Table of Contents
Why You’ll Love This Pie
- Irresistible crumble – The crumbly oat streusel topping paired with the sweet cinnamon apples = chef’s kiss!
- Healthy – It’s the perfect healthier dessert for the holidays.
- Diet friendly – Can easily be made vegan + gluten-free.
- Quick & easy – Comes together quickly, especially when using a store-bought crust!
Ingredients Needed
- pie crust – to keep things simple, I used a store-bought pie crust. I went for the Pillsbury ready-to-bake pie crusts for this pie, but feel free to use your favorite store-bought brand or make your own pie crust at home! If you’re looking for a frozen option, I really like the Wholly Wholesome traditional frozen pie crust since they’re made with minimal, organic ingredients and have a gluten-free option as well!
- apples – Granny Smith apples are one of the best options for baking because they’re crisp, firm, and tart, and they hold their shape nicely when baked. See below for additional apple varieties I recommend.
- cornstarch or arrowroot flour – this helps to thicken the apple filling.
- coconut sugar – this is for the apple filling and oat crumble topping! I love using coconut sugar because of the unique caramel taste it has and because it’s naturally low on the glycemic index.
- ground cinnamon – you can’t have apple pie without cinnamon! It’s the perfect pairing with apples and adds a nice warming spice to the filling and topping.
- flour – for the streusel topping! All-purpose, whole wheat pastry flour or gluten-free all-purpose flour will all work for this recipe.
- rolled oats – instead of using all flour in the topping as some recipes do, I decided to do half flour and half rolled oats to amp up the nutrition. I like using Bob’s Red Mill gluten free old fashioned rolled oats.
- butter – this helps to bind all the topping ingredients together. We’re softening the butter but keeping it in solid form to help make the topping more crumb-like.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
This pie is all about making it your own, so feel free to swap ingredients based on what you have or what flavors you enjoy most. It’s all about enjoying the process and creating something delicious!
- Apples – Granny Smith apples bring that classic tartness, but don’t be afraid to mix things up. Adding in some Honeycrisp, Pink Lady, or Braeburn apples can give the pie a sweeter, more balanced flavor. I love experimenting with different apple varieties to find the perfect combo.
- Sweetener – I usually reach for coconut sugar because it gives a nice, subtle sweetness, but brown sugar is a great option if you have that instead. You can even use regular white sugar if that’s what you have on hand. Each sweetener adds its own unique flavor, so go with what you love.
- Thickener – Cornstarch and arrowroot flour are both great for thickening the filling, but if you’re out of those, all-purpose flour or tapioca starch are solid options too. They will help keep the filling nice and glossy without being too heavy.
- Topping – Whether you choose butter or coconut oil for the crumble topping depends on your preference. Butter gives that rich, classic taste, while coconut oil keeps things dairy-free and adds a slight coconut flavor. Just be sure to use solid coconut oil, not melted!
How to Make
Step 1: First, preheat the oven to 375ºF and grease a 9-inch pie pan with butter or cooking spray. Carefully fit your pie crust into the pie pan, crimp the edges and set aside.
Step 2: In a large bowl toss the apple slices with lemon juice, coconut sugar, cinnamon, cornstarch (or arrowroot flour) and salt until evenly coated.
Step 3: In a separate bowl stir together the flour, rolled oats, coconut sugar and cinnamon. Add softened butter and use your hands or a fork to mix together until crumble consistency forms.
Step 4: Pour the apples into the pie crust, mounding them towards the center. Sprinkle the crumble topping evenly over the apples and place pie pan on baking sheet to help catch any spillage while baking. Bake for 45-60 minutes.
Brittany’s Tips
Check your pie so it doesn’t burn. I recommend checking this pie at the 30-minute mark to make sure the crumble topping and crust aren’t browning too much. If you notice the top or sides getting too brown, just place tin foil on top to prevent burning.
Bake pie on a sheet pan. As your pie bakes it’ll bubble up and could potentially spill over the sides of your pie pan. To prevent spillage in your oven I suggest placing your pie pan onto a baking sheet before putting it into the oven.
How to Serve Dutch Apple Pie
This pie is delicious on its own served warm, at room temperature or even cold straight from the fridge, but if you feel like making this pie more decadent here are some serving ideas:
- Ice cream – Apple pie + ice cream = the best combo ever! Serve this pie with a scoop of vanilla ice cream or your favorite ice cream for dessert! For a dairy-free option try this oatmeal raisin ice cream or banana ice cream. If you’re looking for some added protein this protein ice cream would be delicious.
- Whipped cream – Top this pie with some whipped cream for dessert. Regular or coconut whipped cream would both be delicious!
- Caramel sauce – Adding a drizzle of caramel sauce to this pie would be absolutely delicious. Try my date caramel sauce for a healthier alternative.
How to Store & Freeze
To store: You can store this dutch apple pie covered at room temperature for 2 days or in the fridge for 4-5 days.
To freeze: To freeze this pie after baking, let it cool completely, cover tightly in aluminum foil, and store it in the freezer for up to 3 months. When you’re ready to enjoy, let the pie defrost in the fridge overnight, and heat in the oven at 350ºF for 20-30 minutes or until warmed throughout. You can also cut and store individual pieces in the freezer in an airtight container for easier reheating. I don’t recommend reheating this pie in the microwave as this can result in a soggy crumb topping.
Frequently Asked Questions
If you’re prepping for the holidays this is a great recipe to make in advance as this dutch apple pie can be made a few days in advance. To make in advance, simply bake the pie as directed, let it cool completely, cover and store at room temperature for up to 2 days or in the fridge for up to 4 days.
The main difference is that dutch apple pie is made with a streusel topping (typically made of sugar, flour, butter, spices and sometimes nuts or oats), while regular apple pie is made with a lattice crust or regular pie crust on top. Dutch apple pie is basically a hybrid between apple crisp and traditional apple pie. It’s the best of both worlds… you get the pie crust from apple pie and the streusel topping from apple crisp!
More Apple Recipes to Try
- Apple Cinnamon Baked Oatmeal
- Vegan Apple Bread
- Healthy Apple Pancakes
- Healthy Apple Muffins
- Baked Apples
- Apple Cake
More Thanksgiving Recipes to Try
- Healthy Mashed Potatoes
- Butternut Squash Quinoa Stuffing
- Healthy Cranberry Sauce
- Pecan Pie Brownies
- Easy Pecan Pie
- Healthy Pumpkin Pie
Be sure to check out all of my full collection of healthy Thanksgiving recipes and all of my healthy dessert recipes!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Dutch Apple Pie
Ingredients
- 1 9” store-bought or homemade pie crust
Filling
- 8 cups Granny Smith apples, peeled and sliced ¼-inch thick
- 1 Tablespoon fresh lemon juice
- ¼ cup coconut sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons cornstarch or arrowroot flour
- ¼ teaspoon salt
Topping
- ½ cup all-purpose flour, whole wheat pastry flour, or gluten-free all-purpose flour
- ½ cup rolled oats
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- 6 Tablespoons butter, softened or coconut oil
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat oven to 375ºF and grease a 9-inch pie pan.
- Fit pie crust in pie plate, crimping the edges. Set aside.
- In a large bowl toss apple slices with lemon juice, coconut sugar, cinnamon, cornstarch (or arrowroot flour) and salt until evenly coated.
- In a medium mixing bowl stir together flour, rolled oats, coconut sugar and cinnamon. Add softened butter and use your hands or a fork to mix together until a crumble consistency forms.
- Pour apples into the pie crust, mounding them towards the center.
- Sprinkle the crumble topping evenly over apples.
- Place pie pan on a baking sheet to help prevent any spillage that may happen. Bake for 45-60 minutes or until crust is browned and apples are bubbling. Check the pie a few times while baking to make sure that the crust and topping aren’t browning too much. If that happens cover with tin foil.
- Remove from oven and let pie cool to room temperature before cutting so the filling has time to set.
- Serve with a scoop of vanilla ice cream or dollop of whipped cream and enjoy!
Video
Notes
- Storage: Store this Dutch apple pie covered at room temperature for up to 2 days or in the fridge for 4-5 days. To freeze, let it cool, wrap tightly in foil, and freeze for up to 3 months. Defrost in the fridge overnight, then warm in the oven at 350ºF for 20-30 minutes.
- Vegan: Use vegan butter or coconut oil if you need this pie to be vegan.
- Gluten-free: Use a gluten-free pie crust and gluten-free all-purpose flour if you need this recipe to be gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Would it be possible to put sour cream in the apples? I had a recipe for apple pie with sour cream in it and can’t find it. I think this recipe is similar. Thanks
Hey Sallie – I haven’t tried it, so I’m not 100% sure how the recipe will turn out. Let me know if you end up trying it and how it turns out!
Hi Brittany, I made this pie for Thanksgiving and it came out great . Loved the topping too . Just right and not too sweet. Thank you
Hi Brittany, This pie sounds so good. l wanted to use red delicious brand apples because l have a lot on hand. So would it make a difference in the recipe if l left the peels on the apples? Thank you.
Hi Jo – You can leave the peels on the apples. Red Delicious apples aren’t going to be as sweet or tart, but that would be the only difference. I hope you enjoy this pie!
Delicious and so easy! Used pink lady apples and a hit with the family.
I’m so glad this pie was a hit with the family! Thanks for making it and for coming back to leave a review. I so appreciate it!
Hello,
I just made this recipe and it is so good! My question is this. I got gluten free pie crust mix and I used it to make this pie. Do I need to cook the pie crust a little before I make the pie?
Thanks,
Nikki
Hi Nikki. I would read what your gluten-free pie crust says for prep, but usually if a pie is being baked in a premade pie crust you don’t have to cook the pie curst before you bake the pie. Let me know how it turns out for you!
i want to make this! can regular sugar be used instead of coconut sugar?
Definitely! Let me know if you end up making this and how it turns out.
Soooo good and easy
WOO! Easy and delicious, so glad you are loving this recipe, Kate. Thank you for sharing your review & star rating, I really appreciate it.