Easy Gluten-Free Apple Pie Recipe with Crumb Topping

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.

Apples are available year round, but they are especially delicious in the fall; you might also enjoy this fabulous old fashioned apple crisp, this apple crumb cake or these mini apple pies.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, you can Jump to Recipe to head straight there!

Best Gluten Free Apple Pie

I received crisp, juicy Fuji apples from Melissa’s produce and light brown sugar provided by Dixie Crystals; but the opinions 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! You will also enjoy this creamy Butterscotch Cinnamon Pie recipe.

I am part of a group of bloggers featuring all the recipes inspired by fall flavors this week; be sure to try out these other recipes featured this week; Panera Autumn Squash Soup, Fall Charcuterie Breakfast Board, Graham Cracker Crumble and this Pear Bundt Cake.

Key ingredients for the best gluten-free apple pie recipe

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 is non-GMO!

ROLLED OATS | Again, be sure that they are certified gluten-free if making for someone sensitive, and not quick-cooking oats.

PECANS | leave out if desired, but they add a wonderful crunchy texture to the crust and crumble topping.

APPLES | Peel, core and thinly slice apples, see below for suggestions on the types of apples to use.

VANILLA | 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!

How to make this easy gluten free apple pie

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°F (190° C) 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.

Substitutions

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

NOT GLUTEN-FREE | Use 1 cup of all-purpose flour and 1 cup of oat flour because well oats! But you can use all regular flour if you choose.

VEGAN | Exchange the melted butter for 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 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.

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Storage Tips

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!

The pie pieces will hold their shape poorly if cut while warm. If clean slices are desired, cool completely, slice and if desired warm, pop in microwave for 30-45 seconds per slice.

Keep pie covered with plastic wrap or foil on the 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!

How to freeze apple pie

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

How to freeze slices of apple pie

Place cooled individual slices of apple pie on a parchment-lined cookie sheet and freeze for 1-2 hours. Once firm, wrap well in plastic or foil, then place in a freezer baggie or air-tight container. storing up to 3 months. 

How to reheat apple pie (4 common methods)

I’ll show you four different methods to reheat apple pie, either the whole apple pie or pie slices.

# 1 How to reheat apple pie oven method (best method)

Whole Pie or Slice of Pie | The best way to warm leftover apple pie is to place the pie on a baking sheet or in an oven-safe dish, and cover loosely with aluminum foil. Place in preheated 350°F (175° C) oven and warm for 15-20 minutes for a 9-inch pie and 7-12 for an apple pie slice.

# 2 How to warm apple pie in a toaster oven

Since a toaster oven is similar to a regular oven, only smaller in size, the same technique applies, but your pie might warm quicker, so start checking at about 10 minutes. 

# 3 How to warm apple pie in an air fryer

Using an air fryer to reheat your apple pie is a great option! Since an air fryer uses hot air to circulate around the food, it will rewarm the pie quickly and evenly. And it doesn’t require turning on the oven! Either line air fryer basket with foil or parchment paper and lay a piece of foil over the top of the pie or slice of pie or loosely wrap apple pie in foil.

Place in prepared preheated 350° F (175° C) air fryer basket and fry 5-10 minutes. This method works best for 1-2 slices depending on the size of your air fryer. If you have a large air fryer that can hold a whole pie, proceed with above instructions air frying for 15-20 minutes, making sure it’s covered well with foil. If not warmed to your liking, air fry in 5 minute bursts until warmed.

#4 How to reheat apple pie in the microwave

This is the fastest, but my least favorite way to reheat apple pie. Microwaving the pie will results in a soggy crust and, ultimately, a soggy pie. For best results if you must reheat in the microwave. Place a slice of apple pie on a microwave-safe plate and cover it with a damp paper towel or splatter shield. Microwave on medium power in 30-second intervals, rotating  90° between each heating until warmed through.

How to reheat a frozen apple pie

First, please make sure that your pie is in an oven-safe dish. Second, remove any wrapping on the pie and place a piece of foil sealing it around the top edges. Warm the entire pie in a preheated 325° F (165° C) oven for 15-30 minutes. Checking at 20 minutes if warming through, then remove foil and continue to reheat for 5 additional minutes for a crispy crust. This works for a homemade pie as well as a store bought apple pie.

How do I know when my reheated apple pie is warmed through

To test for warmth, use a metal skewer or butter knife and stick into the center of the pie or slice; let it sit for 5-10 seconds; if it comes out warm or hot to the touch, your apple pie is ready. If still cool, return to heat source.

Frequently Asked Questions

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Gluten-Free 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.

4.75 from 12 votes

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 10 -12 servings

Calories: 514kcal

Author: Kathleen Pope

Equipment

• ▢
  Sweet Creations Pie Carrier
• ▢
  OXO Good Grips Swivel Peeler
• ▢
  9 inch – Deep and Fluted Pie Dish 

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 sweet-tart apples 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

US Customary – Metric

Instructions

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. Stir in melted butter and stir until moistened and blended.

  HINT: I like to mix crumble toppings with my hands, so wash them up and get in there!
• 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 pie plate.

  Using your hands and the edge of a measuring cup, press the crust mixture in the bottom and up sides of the dish.

Step 2 | Assembling Gluten Free Apple Pie

• 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 Syrup for Apples

• 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.
• 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.

Step 4 | Bake Gluten Free Apple Pie

• In preheated 375° F (190° C) 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.

Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

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.

Nutrition

Serving: 1slice | Calories: 514kcal | Carbohydrates: 60g | Protein: 8g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 236mg | Potassium: 161mg | Fiber: 5g | Sugar: 43g | Vitamin A: 454IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg

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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