This deconstructed apple pie hits all the check marks: flavorful, great texture, fun to make and even more fun to eat. With a boost of vanilla flavor, you’ll wonder why you ever bothered with a full pie in the past!
- Easy
- 30 mins
- 4 servings
![](https://www.rodellekitchen.com/wp-content/uploads/2023/06/ALH04177-2-800x450.webp)
Ingredients
For the crumble
- 1-1/2 cup (215g) all purpose flour
- 1/3 cup (75g) white sugar
- 3/4 cup (145g) brown sugar
- 1-1/2 sticks (168g) unsalted butter
- 1 tablespoon (17g) Rodelle Vanilla Paste
- 1 cup (90g) whole oats
For apple pie filling
- 8 cup (964g) diced large green apples
- 2 tablespoons (28) fresh lemon juice
- 3/4 cup (149g) granulated sugar
- 2 tablespoons (14g) cornstarch or clear gel starch
- 2 tablespoons cold water
- 1/4 teaspoon (0.97g) salt
- 2 tablespoons (20g) brown sugar
- 1 teaspoon (1.90g) cinnamon
- 2 teaspoons (16g) Rodelle vanilla paste
- 1/4 teaspoon (0.56g) nutmeg
- 1/4 teaspoon (0.49g) allspice
- 1 tablespoon unsalted butter
Optional
- Ice cream or whipped cream to serve
Uses
Occasions
Directions
For the apples
- Peel, core, and chop or dice apples.
- Melt the butter, add in all the dry spices, sugar and whisk together.
- Once all incorporated add apples, stir, and cook for 10 minutes on low heat or until all apples are soft.
- Make a slurry with the water, starch and pour over until slightly thickened.
- Let it cook for 2 minutes while constantly stirring.
For the crumble:
- In medium bowl, mix flour and the rest of the dried ingredients.
- Melt unsalted butter and pour over. Add vanilla extract.
- Using a spatula combine the ingredients. At this point you should have large and small crumbles.
- Pour on to a baking sheet lined with parchment paper and bake at 350 for 10 minutes or golden brown.
Assemble: (In Jar)
- To the jar, add a layer of crumble on the bottom, then a layer of whipped cream (optional), and finally apple filling and repeat until filled to the top.
Notes:
- It is best if served warm. With a scoop of ice cream or whipped cream.
- This recipe was created for Rodelle by Rene Ramos, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.