This recipe for Easy No Crust Apple Pie was passed down to me from my grandpa on my mom’s side. We called him Papa! Some of my favorite recipes come from him, and we plan on adding more to the website this year.
A super easy dessert to make with kids requires less than 11 ingredients. It’s great to get rid of all the leftover fruit you have in your fridge!
The vessel you bake it in will change whether it turns out more “pie”-like or “cake”-like. This is based on how much space the “crust” is given to rise. As you can see by my pictures above, we used a shorter, stouter baking dish, so it turned out more cake-like. However, if you were to make this in a traditional pie tin, you would achieve a shallower “crust”.
Check out some of our other favorite fruit-related bakes here, with Rhubarb Raspberry Ginger Coffee Cake, Gluten-Free Pumpkin Cranberry Protein Muffins, and Guava Pastries – Two Ways.
Ingredient Notes:
- *We used Country Crock’s plant butter (the stick version). If you can’t find the sticks in your grocery store, the tubs work just as well in the same measured amounts. Miyoko’s Cultured Plant Butter is a close second favorite for baking for us (usually found at Target or Publix)!
- **You can very easily make this gluten-free by using 1-to-1 conversion flour instead of regular here. We love Bob’s Red Mill or King Arthur’s versions of this recipe.
Easy No Crust Apple Pie
Ingredients
- 1 tsp Cinnamon (for topping)
- 1 tsp Turbinado Sugar (for topping)
- 2 cup Apples, peeled and diced
- 1 cup Pears, peeled and diced
- 1 cup Blackberries, chopped
- 2 tbsp Fresh ginger, peeled and finely chopped
- 0.75 cup Country Crock's plant butter, melted*
- 0.5 cup Sugar
- 1 cup Flour**
- 0.5 tsp Baking Powder
- 0.25 tsp Salt
- 1 Egg, beaten
Instructions
- Start by mixing together the first two ingredients and set them aside in a small bowl, these will be used to sprinkle over the top of the pie.
- Next, time for some prepping! Wash, peel, and chop all your fruit and ginger (finely chop if you want a more jammy end result, coarsely chop if you want a more rustic pie), put into a bowl, and mix together to combine.
- Place your fruit into a greased oven-safe baking dish. Use a pie dish if you want a more shallow "crust", or a deeper baking dish if you want a thicker, "cake"-like crust.
- Mix butter, sugar, flour, baking powder, and salt together in a bowl or stand mixer. Mix into a batter and pour over the apple mixture.
- Sprinkle the sugar and cinnamon we set aside earlier over the pie.
- Bake at 350*F for 40-45 minutes or until crust is a golden brown and a toothpick inserted into the thickest part of the "crust" comes out cleanly with no crumbs. You may need to add up to 5-10 minutes onto the baking time depending on your oven or how deep of a baking dish you used.