This Toasted Sesame Apple Pie Crumble will be the dessert everyone asks for seconds of — and maybe thirds. Tender, spiced apples topped with a crunchy, nutty sesame crumble and finished with a cloud of whipped coconut cream, it looks like a show-stopping labor of love, but it’s actually surprisingly simple to make. Sweet, cozy, and completely irresistible.

Ingredients

Pie Crust (makes 1 pie crust)

  • 1½ cups all-purpose flour
     
  • 1 tbsp sugar
     
  • ½ tsp salt
     
  • 1¼ sticks cold vegan butter (Miyoko’s Salted Butter), chopped
     
  • ⅓ cup ice-cold water
     

Filling

  • 8 cups Honeycrisp apples, peeled and chopped into ½-inch pieces
     
  • 2 tbsp lemon juice
     
  • ⅓ cup organic cane sugar or coconut sugar
     
  • 2 tbsp maple syrup
     
  • 1½ tsp cinnamon
     
  • ¼ tsp cardamom
     
  • Pinch nutmeg
     
  • ¼ tsp kosher salt
     
  • 2 tsp vanilla extract
     
  • 2 tbsp tahini
     
  • 2 tbsp flour or cornstarch
     

Crumble Topping

  • ¾ cup brown sugar
     
  • ½ cup flour
     
  • ½ cup rolled oats
     
  • ⅓ cup salted vegan butter (I used Miyokos Salted Butter, cold and cubed)
     
  • ½ cup chopped pecans
     
  • 3 tbsp toasted sesame seeds
     
  • Pinch of salt
     

Whipped Coconut Cream

  • 1 can full-fat coconut cream, chilled overnight
     
  • 1½ tbsp maple syrup
     
  • ½ tsp vanilla extract
     
  • Pinch of salt

Directions

  • Start by making the pie dough. In a large bowl, whisk together the flour, sugar, and salt. Add the cold chopped vegan butter and work it in with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized pieces scattered throughout. Drizzle in the ice-cold water a little at a time, mixing gently just until the dough comes together. Shape it into a disc, wrap tightly in saran or beeswax wrap, and chill for at least 2 hours so the butter stays firm.

  • Preheat your oven to 375°F.

  • Prepare the filling by tossing together the apples, lemon juice, sugar, maple syrup, cinnamon, cardamom, nutmeg, salt, vanilla, tahini, and flour.

  • Make the crumble topping by combining the brown sugar, flour, oats, chopped pecans, toasted sesame seeds, and a pinch of salt in a bowl. Add the cold cubed butter and work it in with your fingers until everything forms soft, sandy crumbles with some larger clusters.

  • Once the dough has chilled, roll it out on a lightly floured surface, and roll out evenly until about 1/4inch thick all around. Gently place the pie crust into a 8 inch cast iron or pie dish, trimming or folding the edges as needed. Spoon the apple filling evenly into the crust, then scatter the sesame-pecan crumble over the top without pressing it down.

  • Cover the cast iron loosely with foil and bake at 375°F for 35 minutes. Remove the foil, reduce the heat to 350°F, and bake for another 25-30 minutes, or until the crumble is deeply golden and the apples are bubbling at the edges. Let the pie cool for at least 30 minutes before slicing so the filling can set a bit.

  • To make the whipped coconut cream, scoop the solid coconut cream from the chilled can (leaving behind the liquid) and whip it with the maple syrup, vanilla, and a pinch of salt until thick and smooth.

  • Serve slices warm with generous spoonfuls of whipped coconut cream and enjoy!