Swedish Apple Oatmeal Pie

This scrumptious and effortless Swedish apple pie is made with tender apple slices sweetened with molasses and baked under a crunchy oatmeal topping.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 375

Author Lily Ernst

Ingredients

4 cups apple peeled, cored and sliced ¼” thick (about 4-5 apples)
3 tbsp Crosby’s Fancy Molasses
1 tsp ground cinnamon
1 cup (85g) rolled oats
3/4 cup (170g) unsalted butter melted
3/4 cup (150g) granulated sugar
1/2 cup (65g) all-purpose flour
1/2 cup (60g) chopped walnuts
1/2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp salt

Instructions

Preheat oven to 350F and grease a 9 or 10” deep dish pie plate. Set aside.
In a large bowl, toss together the apple slices, molasses and cinnamon until evenly coated. Transfer the mixture into the prepared pie plate.
4 cups apple, 3 tbsp Crosby’s Fancy Molasses, 1 tsp ground cinnamon
In the same bowl, mix together rolled oats, butter, sugar and flour.
1 cup (85g) rolled oats, 3/4 cup (170g) unsalted butter, 3/4 cup (150g) granulated sugar, 1/2 cup (65g) all-purpose flour
Mix in walnuts, baking powder, nutmeg and salt. Spoon the batter evenly over the apple mixture.
1/2 cup (60g) chopped walnuts, 1/2 tsp baking powder, 1/4 tsp nutmeg, 1/4 tsp salt
Bake for 45 - 60 minutes or until the filling is bubbling and the top is golden brown.

Notes

Serve warm, room temperature, or cold with a dollop of whipped cream, warm vanilla cream sauce, or a scoop of vanilla or cinnamon ice cream.

Leftovers can be tightly cover with saran wrap or transfer to an airtight container and store at room temperature for up to 2 days or in the fridge for up to 5 days.

To make in advance - Prepare the whole pie, cover, and refrigerate up to one day in advance. When ready to bake, bring the pie to room temperature by placing it on the counter for 1 hour, then bake as instructed.

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