Gluten-Free Apple Pie with Crumb Topping

Crispness in the air, leaves crunching underfoot, what better way to celebrate fall apple season than with a juicy, sweet-tart, delicious apple pie! This gluten-free apple pie will rock your socks off, with the crust and crumble topping made from the same dough, this is an easy fail-proof pie.

The crust and crumb topping are made with almond flour, oat flour, brown sugar, oats and pecans for the best apple pie with crumb topping! Topped with a scoop of vanilla ice cream and a light drizzle of caramel sauce — drooling yet?

Apples are available year round, but they are especially delicious in the fall; you might also enjoy this fabulous old fashioned apple crisp, or this Amazing Apple Crumb Cake.

Best Gluten-Free Dutch Apple Pie

I received crisp, juicy Fuji apples from Melissa’s produce and light brown sugar provided by Dixie Crystals; but the opinions on the deliciousness of this GF apple pie and these products are entirely my own!

As the holidays rapidly approach, we all need a slam dunk apple pie recipe in our recipe box and I can guarantee you this gluten-free apple pie is the BEST! Even if you are not gluten-free!

I am part of a group of bloggers featuring all the recipes inspired by fall flavors this week; this gluten-free apple crumble pie is my third recipe of the week, be sure to try out the others:

• Panera Autumn Squash Soup
• Fall Charcuterie Breakfast Board
• Graham Cracker Crumble
• Pear Bundt Cake

Ingredients

These ingredients are the basics for the recipe, you will find the complete list with quantities in the recipe card at the end of the post.

• GLUTEN-FREE FLOUR | I used a combination of fine almond flour and gluten-free oat flour, if making for someone with celiac, be sure your oats are certified gluten-free. You could easily use all almond flour or all GF oat flour too or a combination of GF AP Flour and almond, oat, and even coconut flour.
• LIGHT BROWN SUGAR | I love that this brown sugar from Dixie Crystals, it is non-GMO!
• ROLLED OATS | Again, be sure that they are certified gluten-free if making for someone sensitive, oh and not quick cooking oats.
• PECANS | leave out if desired, but they add a wonderful crunchy texture to the crust and crumble topping.
• APPLES | you can’t exactly have apple pie without apples! Peel, core and thinly slice apples, see below for suggestions on the types of apples to use.
• VANILLA | Don’t forget about vanilla, ever made your own? Try my homemade vanilla extract and if not gluten-free, try my bourbon vanilla extract recipe too!
• SPICES | I opted to use Pumpkin Pie Spice, you can use Apple Pie Spice, or straight up cinnamon too!

Instructions

Enjoy the visual recipe showing you step-by-step how to make this incredible gluten-free apple pie recipe!

Step 1 | Making the GF Crumble Topping and Crust

In a large mixing bowl, combine GF Oat flour, Almond Flour, oats (not quick oats), ½ teaspoon salt and pecans. Finally, stir in melted butter until moistened and blended.

HINT: I like to mix crumble toppings with my hands, do not be afraid of getting your hands dirty.

Reserve 1 cup firmly packed crumb for the topping, tossing the balance of the gluten-free crust mixture into a well greased 9-inch deep-dish pie plate. Using your hands and the edge of a measuring cup, press the crust mixture in bottom and up sides of dish.

Step 2 | Assembling Gluten Free Apple Pie

Toss the sliced apples with cinnamon sugar, coating well. Layering the apples on the crust, however, if you don’t care about pretty layers, then just pour the apples into the crust, delicious either way!

Step 3 | Make sugar and cornstarch slurry

Combine cornstarch, sugar, kosher salt and vanilla in a small saucepan, stir in water. Whisking constantly over medium heat, heat mixture until it boils.

Pour the hot sugar syrup mixture over the top of the apples. Toss the reserved crumble topping into a small-medium bowl and toss about to loosen. Then grab a handful of the leftover crumble topping, crumbling evenly over the pie.

In preheated 375 degree F oven, bake gluten free apple crumble pie for 40-50 minutes, covering with foil 20 minutes into baking to avoid burning the crust and crumb topping.

TFC PRO TIP | Stick a knife in the pie, if it slides right through the apples then it’s done, if still some hesitation, continue baking. Oven temperartures are inconsistent. Be sure to cover the pie with foil half way through as the gluten-free cookie crust can easily burn.

Substitutions

Here are a few suggestions to make this pie for a variety of dietary restrictions:

• NOT GLUTEN-FREE | Go for it! Try 1 cup all-purpose flour and 1 cup of oat flour, because well oats! But you can use all regular flour if you choose.
• VEGAN | Simply exchange the melted butter for a plant-based melted butter or melted coconut oil.

Variations

Change up your apples!

• APPLES | The best apples for apple pie are; Honey Crisp and Granny Smith, but these others equally hold up as well; Gala, Pink Lady, Cripps Pink, Golden Delicious, Northern Spy, Jonagold, Braeburn, McIntosh, Pippin and Red Delicious.
• I used a combination of Honey Crisp and Fuji apples. If you want your pie to be a bit less sweet, use Granny Smith, but I would suggest using at least two apple varieties.
• TOPPING | Serve this pie warm or cold, it’s especially delicious with a scoop of vanilla ice cream and a little sprinkle of fresh nutmeg and cinnamon. It would also be delicious with a light drizzle of salted caramel.

Recommended Equipment

Here are my favorite pie making tools!

• 9″ Deep-Dish Pie Plate | I have one similar to this scalloped edge one, it’s one of my favorites.
• Apple Peeler | If you have an apple, peeler, corer, slicer, use it! Lucky you! If not, I love this apple peeler, it’s sharp, easy to handle and makes short work of apple peeling.
• This is my favorite versatile large mixing bowl.
• Sturdy Wooden Spoon and Whisk; good solid tools make baking so much easier!

Storage Tips

Be sure to allow your gluten-free apple pie to cool on a wire rack. If you can’t wait to dig in, it’s delicious warm especially with a scoop of ice cream! No worries, the pie pieces will not hold their shape well. If clean slices are desired, cool completely, slice and if desired warm, pop in microwave for 30-45 seconds per slice.

Keep pie loosely covered with plastic wrap or foil on counter for up to two days, I have always wanted a pie carrier! Place in refrigerator for an additional two days to extend it’s life, that’s a total of 4 days!

Freezing | Apple pie is best first baked and cooled completely, then it may be wrapped well in plastic wrap (twice or once with foil to prevent nasty freezer burn). Thaw at room temperature for several hours. Lasts up to 3 months.

Frequently Asked Questions

Love Pie? Try these sweet and savory pies!

• Heirloom Tomato Pie
• Easy Lemon Cream Pie {No Bake}
• Amazing Mile High Mud Pie Story
• The Best Skillet Shepherd’s Pie
• The Best Key Lime Pie | A Traditional Key Lime Pie Recipe
• Classic Maine Whoopie Pies

TOP TIP

Watch the crust while baking, since this is a light, buttery, nutty crust, it can quickly burn. If preferred, fold a 12-inch square of aluminum foil into quarters, cut out the center, leaving an 8-inch hole. Unfold and place over pie to shield edges. You can start with this on the pie, or wait until about 20 minutes into baking.

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Yield: 8-10 servings

Gluten-Free Apple Pie

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Crispness in the air, leaves crunching underfoot, what better way to celebrate fall apple season than with a juicy, sweet-tart, delicious apple pie! This gluten-free apple pie will rock your socks off, with the crust and crumble topping made from the same dough, this is an easy fail-proof pie.

Print

Ingredients

Crust and Crumble Topping Ingredients

• 1 cup fine almond flour
• 1 cup gluten-free oat flour
• 1 cup light brown sugar, packed
• ½ cup regular rolled oats (gluten-free) not quick cooking
• ½ teaspoon kosher salt
• ⅓ cup pecans, chopped
• ¾ cup butter, melted

Gluten-Free Apple Pie Filling

• 4 cups (about 3 large) apples, peeled and thinly sliced (try Honey Crisp & Cripps Pink Lady)
• ¾ cup granulated sugar (scant)
• 1 tablespoon cornstarch (non-GMO)
• 1 teaspoon vanilla extract
• ½ cup water
• Remove 1 tablespoon sugar from the ¾ cup, and mix with 1 ½ teaspoons pumpkin pie spice, apple pie spice or just cinnamon

Instructions

Step 1 | Making the GF Crumble Topping and Crust

1. In a large mixing bowl, combine GF Oat flour, Almond Flour, oats (not quick oats), ½ teaspoon salt and pecans. Stir in melted butter and stir until moistened and blended.
2. HINT: I like to mix crumble toppings with my hands, so wash them up and get in there!
3. Reserve 1 cup firmly packed crumb for the topping, then pour the balance of the gluten-free crust mixture into a well greased 9-inch deep-dish pie plate. Using your hands and the edge of a measuring cup, press the crust mixture in bottom and up sides of dish.

Step 2 | Assembling Gluten Free Apple Pie

1. Toss the sliced apples with cinnamon sugar, coating well. Then layer the apples onto the crust, if you don't care about pretty layers, then just pour the apples into the crust, delicious either way!

Step 3 | Make sugar and cornstarch slurry

1. Combine cornstarch, sugar, kosher salt and vanilla in a small saucepan, stir in water. Then whisking constantly over medium heat, heat mixture until it boils.
2. Pour the hot sugar syrup mixture over the top of the apples. Toss the reserved crumb mixture into a small bowl and loosen with your fingers. Grab a handful of the leftover crumble topping, squeeze and then crumble evenly over the pie.
3. In preheated 375 degree F oven, bake gluten free apple crumble pie for 40-50 minutes, *covering with foil 20 minutes into baking to avoid burning the crust and crumb topping.

Notes

*TFC PRO TIP | Stick a knife into the pie, if it slides right through the apples the pie is done, if still some hesitation, continue baking. Oven temperartures are inconsistent. Be sure to cover the pie with foil half way through as the gluten-free cookie crust can easily burn.

NOT GLUTEN-FREE | Go for it! I would use 1 cup all-purpose flour and 1 cup of oat flour, because well oats! But you can use all regular flour if you choose.

VEGAN | Simply exchange the melted butter for a plant-based melted butter or melted coconut oil.

Variations

• APPLES | The best apples for apple pie are; Honey Crisp and Granny Smith, but these others equally hope up just as well; Gala, Pink Lady, Cripps Pink, Golden Delicious, Northern Spy, Jonagold, Braeburn, McIntosh, Pippin and Red Delicious.
• I used a combination of Honey Crisp and Fuji apples, if you want your pie to be a bit less sweet, use Granny Smith, but I would suggest a combination of apples.
• TOPPING | Serve this pie warm or cold, it's especially delicious with a scoop of vanilla ice cream and a little sprinkle of fresh nutmeg and cinnamon; it would also be delicious with a light drizzle of salted caramel.

STORAGE | Be sure to allow your gluten-free apple pie to cool on a wire rack. If you can't wait to dig in, it's delicious warm especially with a scoop of ice cream! No worries, the pie pieces will not hold their shape well. If clean slices are desired, cool completely, slice and if desired warm, pop in microwave for 30-45 seconds per slice.

Keep pie loosely covered with plastic wrap or foil on counter for up to two days, I have always wanted a pie carrier! Place in refrigerator for an additional two days to extend it's life, that's a total of 4 days!

Freezing | Apple pie is best first baked and cooled completely, then it may be wrapped well in plastic wrap (twice or once with foil to prevent nasty freezer burn). Thaw at room temperature for several hours. Lasts up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Sweet Creations Pie Carrier, 10 inch
• 
  OXO Good Grips Swivel Peeler
• 
  Ceramic Pie Pan for Baking - 9 inch - Deep and Fluted Pie Dish 

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 424Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 37mgSodium: 181mgCarbohydrates: 53gFiber: 4gSugar: 38gProtein: 5g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

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More #FallFlavors Recipes Below:

Appetizers, Cocktails, and Snacks

• Apple Cider Old-Fashioned from Books n’ Cooks
• Fall Charcuterie Board from The Spiffy Cookie
• Sweet And Spicy Pecans from Simple and Savory

Breakfast and Baked Goods

• Apple Cider Pecan Granola from Family Around The Table
• Apple Cinnamon Bread from Life Love and Good Food
• Apple Pecan Scones from Hezzi-D’s Books and Cooks
• Gluten-Free Apple Cider Doughnuts from Frugal & Fit
• Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World

Soups and Salads

• Caramel Apple Pear Salad from Eat Move Make
• Creamy Autumn Squash Soup from Blogghetti

Side Dishes

• Balsamic Glazed Cipollini Onions from West Via Midwest
• Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen’s Kitchen Stories
• Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients

Main Dishes

• Cider Brined Baked Chicken from Palatable Pastime
• Cranberry Pecan Chicken Salad from Cheese Curd In Paradise

Desserts

• Air Fryer Apple Fritters from Devour Dinner
• Apple Cider Tea Madeleines from Jolene’s Recipe Journal
• Apple Crumb Bars from SueBee Homemaker
• Apple Nachos from Take Two Tapas
• Butterscotch Blondies from That Recipe
• Carrot Cake Cupcakes from Fresh April Flours
• Fall Fruit Galette from Cindy’s Recipes and Writings
• Giant Butterscotch Cookies from An Affair from the Heart
• Gluten-Free Apple Pie from The Fresh Cooky
• Mini Pumpkin Cheesecake from Art of Natural Living
• Pear & Butternut Squash Crisp from Savory Moments
• Pecan Pound Cake from Soulfully Made
• Sour Cream Apple Pie from House of Nash Eats
• Sour Cream Coffee Cake Recipe from Lemon Blossoms

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

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