Swedish Apple Oatmeal Pie

Ingredients

• 4 cups (about 500 g)apples, peeled, cored and sliced 6 mm thick (about 4–5 apples)
• 45 ml (3 tbsp)fancy molasses
• 5 ml (1 tsp)ground cinnamon
• 85 grolled oats
• 170 gunsalted butter, melted
• 150 ggranulated sugar
• 65 gall-purpose flour
• 60 gchopped walnuts
• 2.5 ml (1/2 tsp)baking powder
• 1.25 ml (1/4 tsp)nutmeg
• 1.25 ml (1/4 tsp)salt

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Grease a deep-dish pie plate measuring 23 or 25 cm (9 or 10 inches) and set it aside.

2. 2

   Coat the apples

   In a large bowl, toss the apple slices with the molasses and cinnamon until evenly covered. Transfer them to the prepared pie plate.

3. 3

   Mix the topping

   Using the same bowl, combine the rolled oats, melted butter, sugar and flour.

4. 4

   Finish the topping

   Stir in the walnuts, baking powder, nutmeg and salt. Spoon the mixture evenly over the apples.

5. 5

   Bake the pie

   Bake for 45–60 minutes, until the filling is bubbling and the topping is golden brown.

What is Swedish apple pie?

Swedish apple pie is commonly made without a pastry base: fruit goes into the dish first, then a simple topping bakes over it. This version is an American-style take, pairing apples with molasses and a crunchy oat-and-walnut layer.

The method keeps preparation straightforward: coat the fruit, mix the topping in the same bowl, and bake everything together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 5g protein, 48g carbs, 19g fat.

The apples and sugar provide most of the carbohydrates, while the butter supplies much of the fat; the oats and walnuts contribute smaller amounts of protein and fat. Serve a slice with plain yoghurt or alongside a meal with a good source of protein for a more balanced plate.

Choosing the apples

Apple slices: Cut them about 6 mm thick so they soften during baking while retaining some shape.

Molasses and cinnamon: Toss these thoroughly with the fruit so the slices are coated before they go into the pie plate.

Building the oat topping

Butter and flour: Stir them with the sugar and oats to make a spoonable mixture that can cover the fruit.

Walnuts and spice: Fold these in after the first mix, distributing the nuts and seasoning through the topping.

Getting an even bake

Dish size: Use a deep-dish plate measuring 23 or 25 cm; the apple mixture and topping need room to sit without spilling over.

Topping coverage: Spoon it across the apples as evenly as you can. This helps the top brown while the fruit beneath cooks.

Checking when it is done

Golden top: The topping should be browned when the pie is ready.

Bubbling filling: Look for bubbles around the fruit, and allow for the full 45–60-minute baking window. Let the pie settle briefly before serving so the hot filling is easier to portion.

Serving the pie

Warm slices: Serve the pie warm on its own or with a spoonful of yoghurt, cream or ice cream.

A savoury contrast: If serving it as part of a larger meal, a simple green salad or a light main course can balance the richness of the dessert.

Recipe notes & tips

• Grease the pie plate well so the sugary topping is less likely to stick.
• Slice the apples evenly to help them soften at a similar rate.
• Use the same bowl for the topping to keep preparation simple.
• Check for both a golden top and bubbling fruit before taking the pie out.
• Let the pie rest briefly before cutting to make serving easier.

Variations

• Change the nuts: Replace the walnuts with chopped pecans for a different nutty flavour.
• Add more spice: Increase the cinnamon slightly for a warmer aroma.
• Try a tart apple: Use a tart variety to contrast with the sweet topping.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each warm slice.
• Add a citrus note: Mix a little finely grated lemon zest into the apple mixture.

Common mistakes to avoid

• Uneven apple slices: Cut them to a similar thickness so they cook more evenly.
• Patchy topping: Spread the mixture across the fruit rather than leaving large uncovered areas.
• Skipping the grease: Grease the dish before adding the apples to make serving easier.
• Removing it too early: Wait until the filling bubbles and the topping is golden.
• Using a shallow dish: Choose a deep-dish pie plate to contain the filling as it cooks.

How to store

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave or warm the pie in a low oven until heated through.

Frequently asked questions