Crisp, tart apples tossed in cinnamon and a splash of apple green tea create the heart of this wholesome Dutch apple crisp pie. The crust brings a unique, nutty texture to the table, using a blend of whole wheat flour, ground almonds, and desiccated coconut, while a generous oat crumble topping adds the essential crunch that makes this dessert a standout choice for a relaxed afternoon tea or a post-dinner treat.

Using coconut oil instead of traditional butter keeps the base light and slightly crisp, allowing the natural sweetness of the fruit to take center stage. The addition of apple green tea into both the dough and the fruit reduction provides a subtle, sophisticated depth that balances the spices, giving the filling a cohesive, jammy consistency without being overly sugary.

Once it leaves the oven, the kitchen fills with the scent of toasted oats and spiced apples, signaling it is time to let the pie rest. Allowing it to cool properly is key to achieving the right set, making each slice easier to serve while ensuring the contrast between the tender fruit filling and the golden, crumbly topping remains intact.

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If you enjoy the cozy combination of baked fruit and warm spices, you will love exploring other ways to highlight seasonal apples in your kitchen. For a Mediterranean-inspired treat, try this unique fillo cake technique that provides a satisfying crunch, or keep things simple for breakfast by folding fruit into your morning routine with these hearty apple cinnamon waffles.

Key Ingredients

Apples: Peeled and diced apples provide the core fruit base for the pie filling.
Whole wheat flour: Used as the foundation for both the nutty crust and the crunchy topping.
Coconut oil: Provides the necessary fat for the crust, filling, and crisp topping texture.
Rolled oats: Creates a heartier, textured finish for the Dutch crumble topping.
Cinnamon: Infuses the crust, apples, and topping with warm, aromatic spice throughout the pie.
Green tea: Used as a unique liquid base to bind the dough and thicken the fruit sauce.
Ground almonds: Adds a subtle nutty depth and density to the whole wheat pie crust.
Corn flour: Acts as the essential thickening agent to keep the apple filling set.

More Cozy Apple and Oat Treats

If you are a fan of crunchy textures, you should try making this homemade oat cereal for a nutritious way to start your day.
For those who prefer a soft, tender crumb, this cinnamon-swirled apple cake balances spices perfectly.
Satisfy your dessert cravings with these soft cheesecake apple fritters, which offer a decadent twist on classic fruit-based pastries.

Heathy Dutch Apple Crisp Pie

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Ingredients For Pie Crust

2⁄3 cups whole wheat flour1⁄3 cup dedicated coconut1⁄4 cup ground almonds2 Tblsp @freesweetco free sweet100g solid coconut oil1⁄4 tsp corse salt1⁄2 tsp cinnamon powder2 Tblsp @tetleyteasa apple green tea

Ingredients For Filling

3 medium sized apples (pealed and diced)1⁄2 tsp cinnamon powder90ml @tetleyteasa apple green tea2 Tblsp @freesweetco free sweet1 Tblsp corn flour1 tblsp coconut oil

Ingredients For Crunble Topping

2⁄3 cups rolled oats2 Tblsp whole wheat flour1⁄2 tsp cinnamon powder1⁄4 cup @freesweetco free sweet1⁄4 cup melted coconut oil

Method

Pie crust:In a food processor add whole wheat flour, ground almonds, dessicated coconut and free sweet pulse till its combined. Add in the solid coconut oil. Pulse to resemble crumbs lastly add a tablespoon of cold apple green tea gradually add more or less just enoughto bind the dough together. The dough should be slightly hard not soft.Press the dough in a spring form pan or a pie dish and place in the fridge while you prepare the filling.Filling:Wash peel and chop the apples in to small chunks. Toss the apples with cinnamon powder. In a saucepan add the apple green tea, corn flour, coconut oil and sugar bring it to a boil stirring constantly. Till the sauce has thickened. It should be thick and slightly runny. Add a teaspoon or more of the green tea if it looks too thick. Add this sauce to the apples. Mix till all the apples are evenly coated. Transfer this mixture to the pie dish over the crust. Mix the ingredients for the crunchy topping. Then sprinkle the top of the pie with the crunchy topping.Bake the pie uncovered for 50/60 minutes at 190C. Remove from the oven when you see the pie is bubbling. Let it rest for 1 hour before serving.

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