If you are looking for a quick and easy fall dessert you will love this no-bake apple pie. The buttery crust, sweet apple pie filling, and crumbly topping are delicious and super easy to make.
You can make this no-bake apple pie with any cookie you want like biscoff, speculaas, shortbread, or even left over cake (really this is delicious!). I used digestives for this recipe.
You can use any apple you like. I like to use a sweet apple because that way I don’t have to add a lot of sugar.
Yes and no. You don’t have to use gelatine for this recipe but the apples sometimes won’t stay in place if you don’t.
Yes! Leave out the gelatine and use a dairy-free substitute dir the butter if you want to make this pie vegan.
You can use any cookie you want so this apple pie is perfect if you want to make it gluten-free.
I think pears, cherries of other ‘hard’ fruits will be delicious in this recipe. Just make sure you don’t overcook them.
Ingredients you will need
Other no bake pies you will LOVE
For the cookie crust
- 14 digestive cookies
- 100 gram butter
For the apple pie filling
- 8 apples
- 2 tbsp sugar
- 1 tsp vanilla
- 2 tbsp butter
- 1 tsp cinnamon
- 120 ml (1/4 cup) water
- 2 sheets gelatine
For the crumble topping
- 6 digestive cookies
- 1 tbsp sugar
- 2 tbsp butter
- 1/2 tsp cinnamon
The cookie crust
- Crumble your cookies in a food processor or by hand in a ziplock bag.
- Melt the butter and add this to your cookie crumbles, keep mixing until it resembles bread crumbs
- pour the cookie crumbles into your springform or pie tin and press them into your springform until you have a firm flat bottom.
- Put the crust into the fridge for about 10 minutes.
The apple pie filling
- Cut the peeled and cored apples into small pieces.
- Melt the butter in a large bottomed pan and add the apples, sugar, vanilla, and cinnamon. Cook the apples until soft and add the water.
- When the water starts to boil, turn off the heat and let it cool for a few minutes. Gelatine stops working if the apple mixture is too hot!
- Add the gelatine, mix well, and set aside until the mixture starts to thicken but be careful that you don't wait too long. You still need to be able to pour it into your crust.
- Take the crust out of the fridge, add the apples, and put it back so the apple mixture can set.
- Crumble the rest of the cookies in a food processor or by hand but make sure you don't crumble them too fine. You want a little bigger crumbles this time.
- Melt the butter in a saucepan and add the cinnamon, sugar, and cookie crumbles and mix it well.
- Pour the crumbles over the apple filling and let the pie set in the fridge for about 8 hours but overnight is even better.
Biscoff or speculaas are very good options for this recipe!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 31mgSodium: 177mgCarbohydrates: 43gFiber: 4gSugar: 29gProtein: 2g
Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag me @nutmegvinegar in your message.