The Ultimate Good Sweet: Upside Down Apple Pie

Make an irresistible upside down apple pie with this easy recipe. No pie crust skills needed! Upside down apple pie is a delightful twist on the classic dessert and this recipe is a “secretly” healthy apple pie for a guilt-free sweet treat.

You can also make this recipe with fresh June strawberries or summer peaches, cherries, or blueberries. Ripe pears in fall are a wonderful choice, too. For a more complex flavor, try a combination of tangy and sweet apples. If you prefer a traditional-style apple pie, start by placing half of the crumble in the bottom of the pan, then add the apples and liquid, and cover the apples with the remaining crumble.

The following is an excerpt from The Healthy Bones Plant-Based Nutrition Plan and Cookbook by Laura Kelly, Helen Kelly and Jummee Park. It has been adapted for the web.

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Good Sweets

OK, raise your hand if you have a sweet tooth? My experiences with a majority of my clients who have had some sort of sugar addiction or dependency inspired me to create this chapter, where I share recipes for guilt-free sweet moments that can be a remedy for everyday stress without causing harmful side effects.

Making desserts can be a great opportunity to experiment with different kinds of sweeteners, flours, and even flourless options. My favorite dessert ingredients include coconut sugar, dates, maple syrup, berry powder, acai powder, and goji berries, and for flours, kamut, einkorn, millet, sorghum, quinoa, and amaranth. Sprouted spelt flour (which does contain gluten) has incredible flavor.

Try fermented wheat flour, which you may be able to find at a local farmers market. Look for organic, unprocessed, stone-ground flours at natural food stores or online. Oat flours are a great gluten-free substitute for wheat flours, and oats are packed with good protein. Almond flour is nutty, soft, and has a silky texture (but avoid it if you have a nut allergy). Think of those new ingredients as an opportunity to expand your flavor horizons!

Baking can be a very different animal from cooking, because it can vary greatly based on climate, altitude, and your oven. These differences can affect the shape and texture of cookies and other baked goods. To me, baking is like enjoyable babysitting—you have to keep an eye on your charges! I always suggest checking baked goods in the oven starting at the halfway point. Then you can adjust the remaining time depending on how fast the baking process is unfolding. The bonus? You get to keep smelling the cake, muffins, or cookies up close, and that’s a priceless pleasure.

I’m thrilled to share these recipes that use natural sugars and are mainly dairy-free, vegan, and vegetarian, nourishing for both body and soul.

Upside-Down Apple Pie

Makes 8 servings

Baking a pie from scratch has a reputation for demanding lots of time and effort, but with this recipe, you’ll discover how straightforward and enjoyable it can be. Let’s savor this simpler approach and the sweet, tangy taste of caramelized apples. Apples are loaded with nutrients and fiber as well as antioxidants that may promote heart health and reduce inflammation.

Marinating the apples stimulates them to release liquid, which you will reserve and add to the crumble (dough). This trick helps prevent the pie from becoming soggy during baking.

Sprouted spelt and oats are alternative grains commonly used in baking. Sprouted spelt flour has a smooth texture, making it an excellent substitute for wheat flour. I like to use cashew milk in this recipe, but feel free to experiment with other kinds of plant-based milks for slightly different flavor.

For the Marinated Apples

• 3 cups (360 g) 1/4-inch-thick (6 mm) slices Granny Smith apples or any tangy apple variety
• 7 tablespoons (65 g) arrowroot
• 1/4 cup (50 g) coconut sugar
• 1/2 teaspoon vanilla paste
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• Pinch of sea salt
• 3 tablespoons fresh lemon juice

For the Crumble

• 21/4 cups (160 g) sprouted spelt flour
• 1/2 cup (50 g) almond flour
• 1/2 cup (50 g) rolled or quick oats
• 1/2 cup (120 ml) cashew milk or other plant-based milk
• 1/2 cup (120 ml) coconut oil or extra-virgin olive oil
• 6 tablespoons (90 ml) maple syrup, honey, or agave syrup
• 1/4 cup (30 g) walnuts or pecans
• 1/4 teaspoon salt5 tablespoons (50 g) soaked goji berries, raisins, or currants

For Serving

Ice cream or coconut whipped cream  and ground cinnamon (optional)

1. Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish, springform pan, or removable-bottom tart pan with parchment paper, and set it aside.

2. Prepare the marinated apples: Place the apple slices in a large bowl and gently toss them with the arrowroot, coconut sugar, vanilla paste, cinnamon, nutmeg, and salt. Ensure all the apples are evenly coated. Then add the lemon juice (which will prevent oxidation) and leave the apples to sit for 10 to 15 minutes.

3. Make the crumble: In a food processor, combine the spelt flour, almond flour, oats, cashew milk, coconut oil, maple syrup, and walnuts. Pulse the processor on and off several times until the texture resembles coarse dough with a crumbly texture. Be careful not to overprocess. Add the salt and pulse once or twice more. Transfer the crumbly mixture to a bowl and add the goji berries. Stir a few times and set the crumble aside.

4. Arrange the apple slices one by one in the parchment-lined pan. Keep in mind that this arrangement will end up as the decorative top of the pie. Pour the crumble over the apples and pour the leftover liquid from the apples on top. This will keep the crumble moist and tender. Cover the top with parchment paper to retain moisture. Bake for 50 to 60 minutes. Then remove from the oven, remove the parchment paper, and allow to cool for 20 minutes.

5. Place a large flat serving plate on top of the baking dish, flip it upside down, and gently shake. Remove the pan and parchment paper. Slice and serve the pie on individual plates, along with ice cream or coconut whipped cream and a dusting of cinnamon if you wish.

Tips

You can also make this recipe with fresh June strawberries or summer peaches, cherries, or blueberries. Ripe pears in fall are a wonderful choice, too. For a more complex flavor, try a combination of tangy and sweet apples.

If you prefer a traditional-style apple pie, start by placing half of the crumble in the bottom of the pan, then add the apples and liquid, and cover the apples with the remaining crumble.

Experiment as you arrange the apples in the pan. For instance, you might try making a spiral, starting from the outer edge and working your way in.

 

 

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