Vegan & Gluten-Free Mock Apple Pie

 Golden, warm, and spiced with cinnamon! This cozy pie may look like a classic apple crumble, but it hides a little secret: there are no apples in sight. Instead, tender zucchini takes their place, mimicking the soft, sweet texture of baked fruit.

This recipe is simple, wholesome, and satisfying. It's baked with oat bran and coconut flour, sweetened only with erythritol, and made without gluten or oil. What you get is a deeply nostalgic dessert that’s light, comforting, and unexpectedly delightful.

Whether you're working with pantry staples or just want a creative twist on a classic, this pie is a beautiful way to enjoy dessert with intention.

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Mock Apple Pie

Serves: 8 slices
Prep time: 20 minutes
Bake time: 35–40 minutes

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Ingredients

Filling

• 3 medium zucchini (450–500 g), peeled, deseeded, finely chopped
• ½ cup erythritol
• 1½ tsp ground cinnamon
• 2 tbsp lemon juice
• 1 tbsp oat bran
• Optional: ¼ tsp ground nutmeg or vanilla powder

Crust

• 1 cup oat bran
• ½ cup coconut flour
• ¼ tsp salt
• ½ cup unsweetened plant milk (plus more if needed)
• 2 tbsp unsweetened applesauce or mashed banana

Crumble Topping

• ¼ cup oat bran
• 2 tbsp coconut flour
• 2 tbsp erythritol
• 2 tbsp unsweetened plant milk
• Pinch of cinnamon

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Instructions

1. Prepare the filling

• Place the zucchini, erythritol, cinnamon, and lemon juice in a saucepan.
• Cook over medium heat for 10–12 minutes, stirring occasionally, until the zucchini softens and begins to break down.
• Stir in the oat bran and cook for another minute until slightly thickened. Remove from heat and set aside to cool.

2. Make the crust

• Preheat oven to 180°C (350°F). Line or lightly grease a tart or pie pan (20–22 cm).
• In a mixing bowl, combine oat bran, coconut flour, and salt.
• Add the applesauce and plant milk. Mix until a soft dough forms.
• Press the dough evenly into the bottom and slightly up the sides of the pan.

3. Assemble the pie

• Spoon the zucchini filling over the crust and spread it out evenly.
• In a small bowl, prepare the crumble by combining oat bran, coconut flour, erythritol, and cinnamon.
• Add plant milk and mix with a fork until large crumbs form. Sprinkle over the filling.

4. Bake

• Bake for 35–40 minutes, or until the crumble is lightly golden and the edges are firm.
• Let the pie cool slightly before slicing.

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Storage & Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat briefly before serving or enjoy cold.
• It's delicious on its own, but even better with a dollop of your favorite plant-based ice cream or a mug of hot tea on the side.

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Nutritional Information (per slice (1 of 8))

Calories: ~125
Protein: ~3 g
Carbohydrates: ~17 g
Fiber: ~4 g
Sugars: 0 g
Fat: ~3.5 g

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