QEEP Cooking: Maggie's Apple Crumble Vs. Amanda's Pumpkin Pie
It's our Final Week of Vegan Thanksgiving! The question is: Pie or crumble?
Why not have a bakeoff with our two vegan dessert recipes: Maggie Q's Vegan Crumble vs. Amanda's Vegan Pumpkin Pie! And then tell us the winner: firstname.lastname@example.org.
Maggie Q's Vegan Apple Crumble
- 8 medium-large apples (depending on what you like, they can be sweet or more sour. Or you can use 4 of each, red and green)
- 1 lemon, juiced (about 2 Tbs)
- 2/3 cup coconut sugar
- 1 1/2 tsp ground cinnamon
- 3 Tbs arrowroot starch or cornstarch (for thickening)
- 1/4 cup fresh apple juice
- 1/2 tsp ground ginger
- 1 pinch nutmeg (optional)
- 1 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1/2 cup unbleached all-purpose flour
- 1/2 cup coconut sugar
- 1/2 cup muscovado sugar (or sub organic brown sugar)
- 1/2 cup pecans (roughly chopped/optional )
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 cup melted coconut oil
- Preheat oven to 350 degrees F.
- Peel apples, quarter, remove cores, and thinly slice lengthwise.
- Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Pour into a 9x13 baking dish.
- In a mixing bowl add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.
- Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.
- Let rest at least 30 minutes before serving. Top with your favorite creamy vegan ice cream! I sometimes add homemade caramel sauce on top.
Amanda's Vegan Gluten-Free Pumpkin PieAmanda's recipe is inspired by the Minimalist Baker. We're huge fans of hers!
- 1 ¼ cup 1:1 gluten free flour
- 1/4 tsp salt
- 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
- 4-6 Tbs ice cold water
- 2 ¾ cups pumpkin puree (1 ½ 15 oz cans)
- 1/4 cup maple syrup
- 1/4 cup brown sugar (or coconut brown sugar)
- 1/3 cup almond milk, plain unsweetened
- 1 Tbs olive oil (or melted coconut oil)
- 2n½ Tbsp cornstarch or arrowroot powder (or double Tapoica startch) * 1 ¾ tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
- 1/4 tsp sea salt
- To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
- Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
- Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
- Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
- Add all pie filling ingredients to a blender or standing mixer and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
- To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper. Use a rolling pin to gently roll it into the shape of your pie pan (we recommend a standard 9-inch pan). Use your hands to gently smooth cracks once placed.
- To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it.
- Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process – it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
- Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
- Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). This would also be amazing with vegan vanilla ice cream!