Gluten Free Apple Pie with Crumble Topping

A Gluten Free Dutch Apple Pie Worth Baking Again and Again

There is something about a warm apple pie that feels like a hug in dessert form, and this gluten free apple pie with crumble topping delivers all of that comfort without any of the gluten. If you have been searching for gluten free pie recipes that do not skimp on flavor or texture, this one is about to become your go to. Think of it as a gluten free Dutch apple pie, tender cinnamon spiced apples tucked under a golden, buttery crumble topping, all nestled in a flaky homemade crust.

What makes this a healthier Dutch apple pie is the way we lean on coconut sugar instead of an overload of white sugar, and let the natural sweetness of the apples do most of the work. It is still a proper dessert, but one that feels a little more balanced.

Before we get cooking, the right tools and ingredients make a real difference here. A good gluten free flour blend with xanthan gum already built in will save you a step and give the crust the structure it needs, and a sturdy food processor makes quick work of cutting butter into flour without overworking the dough. These are the products that genuinely help this recipe shine:

Why This Recipe Works

Gluten free baking can be finicky, but pie is actually one of the more forgiving places to start. The crumble topping in particular is wonderfully low stakes. Unlike a lattice top crust, there is no delicate weaving required, just a buttery, oat flecked mixture that you scatter over the apples and let the oven do the rest.

A few things set this easy gluten free pie apart from others you might have tried:

• The crust stays crisp. Chilling the dough thoroughly, and pre chilling the shaped crust before filling, keeps it from turning soggy.
• The filling is properly thickened. A light coating of gluten free flour on the apples means you get a filling that slices cleanly instead of running everywhere.
• The topping has real texture. Gluten free rolled oats add a heartier, more rustic crumb than flour alone.

Chef's Tip: Resist the urge to skip the chilling steps. Cold butter is the secret to a flaky gluten free crust, since gluten free dough can turn greasy and dense if the butter melts before it hits the oven.

Choosing the Right Apples

Not all apples behave the same way in the oven, and that matters a lot for a good Dutch apple pie recipe, healthy or otherwise. Firm, tart apples like Granny Smith hold their shape and add brightness, while sweeter varieties like Honeycrisp or Braeburn break down slightly and add natural sugar. A mix of the two gives you the best of both worlds, apples that are soft but not mushy, with a filling that is sweet but not cloying.

Slice your apples thinly and evenly so they cook at the same rate. Tossing them with lemon juice right away also helps prevent browning while you prep the rest of the pie.

Ready to make it? Here is the full step-by-step recipe:

Gluten Free Apple Pie with Crumble Topping

This gluten free apple pie with crumble topping combines tender spiced apples and a buttery crumb topping in a crisp gluten free crust, for a healthier take on classic Dutch apple pie.

Prep:30 mins

Cook:55 mins

Total:85 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 385Protein: 4g

Carbs: 54gFat: 18gSat. Fat: 9gFiber: 4gSugar: 28gSodium: 160mg

Ingredients

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• 1 1/2 cups gluten free all-purpose flour blend, one with xanthan gum included, for the crust
• 1/2 cup cold unsalted butter, cubed, for the crust
• 1 tbsp granulated sugar, for the crust
• 1/4 tsp salt, for the crust
• 3 tbsp ice water, plus more as needed
• 6 apples, peeled, cored, and thinly sliced, a mix of Granny Smith and Honeycrisp works best
• 1 tbsp lemon juice, freshly squeezed
• 3/8 cup coconut sugar, or brown sugar, for the filling
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp gluten free all-purpose flour blend, for thickening the filling
• 3/4 cup gluten free rolled oats, for the crumble topping
• 1/2 cup gluten free all-purpose flour blend, for the crumble topping
• 3/8 cup coconut sugar, or brown sugar, for the crumble topping
• 3/8 cup cold unsalted butter, cubed, for the crumble topping
• 1/2 tsp ground cinnamon, for the crumble topping
• 1/8 tsp sea salt, for the crumble topping

Instruction

1

In a food processor, pulse the gluten free flour, sugar, and salt for the crust until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

2

Drizzle in the ice water, one tablespoon at a time, pulsing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

3

Preheat the oven to 375 degrees F (190 degrees C). Roll out the chilled dough between two sheets of parchment paper and fit it into a 9 inch pie dish. Trim and crimp the edges, then chill while you prepare the filling.

4

In a large bowl, toss the sliced apples with lemon juice, coconut sugar, cinnamon, nutmeg, and the 2 tablespoons of gluten free flour until evenly coated.

5

Pour the apple filling into the chilled pie crust, mounding it slightly in the center.

6

In a separate bowl, combine the oats, gluten free flour, coconut sugar, cinnamon, and sea salt for the crumble topping. Cut in the cold butter with a fork or your fingers until the mixture forms coarse, pea sized crumbs.

7

Sprinkle the crumble topping evenly over the apples, covering the filling completely.

8

Place the pie on a baking sheet to catch any drips, and bake for 50 to 55 minutes, until the topping is golden brown and the filling is bubbling at the edges.

9

If the crumble browns too quickly, loosely tent the pie with foil for the last 15 minutes of baking.

10

Cool the pie on a wire rack for at least 2 hours before slicing, to allow the filling to set.

Equipment

• 9 inch pie dish
• Food processor
• Rolling pin
• Large mixing bowls
• Baking sheet
• Wire cooling rack

Notes

This pie can be assembled a day ahead and refrigerated unbaked, then baked fresh before serving. Store leftovers covered in the refrigerator for up to 4 days, and reheat individual slices in the oven at 300 degrees F for 10 minutes to re-crisp the topping.

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Serving and Storing Your Gluten Free Apple Crumble Pie

Let the pie cool for at least two hours before slicing. I know that is hard when your kitchen smells this good, but the resting time lets the filling set so your slices hold together instead of sliding apart.

This pie is wonderful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream turns it into something truly special. It also pairs beautifully with a warm cup of coffee or spiced tea on a cool afternoon.

For storage, keep leftovers covered in the refrigerator for up to four days. To bring back that irresistible crumble crunch, reheat individual slices in the oven rather than the microwave.

Chef's Tip: If you want to get ahead, this gluten free pie crumble topping can be mixed and frozen in a zip top bag for up to a month. Just sprinkle it over the apples straight from frozen before baking.

However you slice it, this gluten free apple crumb pie proves that you do not need gluten, or a complicated technique, to make a Dutch apple pie that everyone at the table will ask for seconds of.