Dutch Apple Pie with Jaca Oat Crumble

A rustic, golden Dutch apple pie with a buttery oat crumb crust and streusel topping — made with Jaca (allulose) instead of sugar for a healthier version that's just as indulgent. Adapted from Taste of Home.

Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 8

Ingredients:

• 2 cups all-purpose flour
• 2 cups Jaca sugar (replaces 1 cup packed brown sugar at 2x ratio)
• ½ cup quick-cooking oats
• ¾ cup butter, melted
• 1⅓ cups Jaca sugar for the filling (replaces ⅔ cup granulated sugar at 2x ratio)
• 3 tablespoons cornstarch
• 1¼ cups apple juice or water
• 4 cups tart apples, peeled and chopped (about 2 large Granny Smith)
• 1 teaspoon vanilla extract

Instructions:

— Preheat your oven to 350°F.

— In a medium bowl, mix the flour, 2 cups Jaca sugar, oats, and melted butter with a fork until moist crumbs form. Reserve 1 cup of this mixture for the topping and set aside.

— Press the remaining crumb mixture onto the bottom and up the sides of an ungreased 9-inch pie plate to form the crust.

— In a large saucepan, whisk together 1⅓ cups Jaca sugar, cornstarch, and apple juice until smooth. Bring to a boil over medium heat.

— Cook and stir for about 2 minutes until the mixture thickens into a glossy syrup. Remove from heat.

— Stir in the chopped apples and vanilla extract until evenly coated.

— Pour the apple filling into the prepared crust, spreading it evenly with a spatula.

— Crumble the reserved topping mixture over the filling, covering all the apples.

— Bake for 40–45 minutes until the crust is golden brown and the filling is bubbly. If the edges start browning too fast, cover them with foil during the last 20 minutes.

— Remove from the oven and cool completely on a wire rack before slicing.

— Serve with vanilla ice cream or a drizzle of caramel if desired. This is a Jaca-adjusted healthier version — all the warmth and sweetness of classic Dutch apple pie with zero glycemic impact from the sugar.