Dutch Apple Pie (Diabetic)
Submitted by smiley
A diabetic-friendly Dutch apple pie with an oat-cinnamon crumble topping, sugar-free pudding mix, and frozen apple juice concentrate for natural sweetness. All the cozy flavors, less sugar.
YIELD
1 piePREP
35 minCOOK
55 minREADY
90 minLiving with diabetes doesn’t mean giving up pie, especially when the craving for warm, cinnamon-scented apples hits hard.
This Dutch-style apple pie uses sugar substitutes and frozen unsweetened apple juice concentrate to sweeten the filling naturally, while quick-cooking oats add a hearty, nutty texture throughout.
The crumble topping is where the magic happens: oats, flour, cinnamon, sugar-free vanilla pudding mix, and butter come together into a crumbly, golden blanket that bakes up crunchy and fragrant.
It scratches every itch of a classic Dutch apple pie without the sugar spike.
Kitchen Tips
- Use your preferred sweetener in place of sugar. The recipe is flexible, so swap in whatever works best for your dietary needs.
- Choose tart, firm apples like Granny Smith. They hold their shape during baking and balance the sweetness of the juice concentrate.
- Keep the butter cold when making the topping. Cold butter creates those crumbly, streusel-like pieces that crisp up in the oven.
Ingredients
Directions
Mix flour, oats, cinnamon, and sweetener with a fork.
Pour over sliced apples and mix well.
Pour apple juice over top of apples and mix well again.
Put apple mixture in pie crust; set aside.
For topping: mix dry ingredients with fork.
Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs. Pour mixture over pie filling and press down evenly over apples.
Bake at 400℉ (200℃) for 45 to 55 minutes.
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