Apple Pie Topped with Granola

6 medium or 8 small baking apples (I used a mixture of Granny Smith and Honeycrisp)

1/3 c brown sugar

1/3 c white sugarIMG_4777

1 t Ceylon cinnamon

1/2 t ginger

pinch of salt

1 pie crust

Granola Topping

1 1/3 c oats

1/4 c brown sugar

3 T coconut oil

Core, peel, and slice the apples.  I prefer thin slices, but note that thicker slices may require a few more minutes in the oven.

In a medium saucepan, combine the apples, seasonings, and 1/4 c water.  Cook covered over medium-low heat until the apples are softened, about 10 minutes.  Turn off heat, remove lid, and allow excess liquid to evaporate.

While the apples are cooking, preheat the oven to 425’ and prepare the pie crust. (I had defrosted a Wholly Wholesome vegan crust from Whole Foods.  If interested in making your own, check out Vegan Pie in the Sky by Moskowitz and Romero.)  Transfer the pie crust to a baking sheet so it’s easier to get into and out of the oven.

Add the oats and brown sugar to a medium bowl.  Melt the coconut oil and add to the oat mixture.  Stir to evenly coat the oats in oil.

Using a slotted spoon, transfer the apple pie filling to the crust.  (Use any leftover apple pie filling for Apple Pie Oatmeal.)  Cover the apple filling with the oat mixture, gently pressing it down in order to mound it as much as possible.

Bake at 425’ for 20 minutes.  Reduce heat to 350′ for another 20 minutes.  Allow to cool for at least 10 minutes before cutting.  Warning: this is messier than a traditional double-crust apple pie but it’s worth it!!