Gluten Free Apple Pie with Crumble Topping

A Gluten Free Apple Pie Worth Baking on Repeat

There is something about a bubbling apple pie fresh from the oven that makes a kitchen feel like home. This gluten free apple pie with crumble topping takes everything wonderful about a classic Dutch apple pie and makes it fully gluten free, without sacrificing that flaky crust or that irresistibly crunchy streusel on top. If you have been searching for easy gluten free pie recipes that do not taste like a compromise, this one is about to become your new favorite.

Unlike a traditional double crust pie, this gluten free Dutch apple pie skips the fuss of a second rolled crust and instead piles on a buttery, cinnamon spiced crumble. It is simpler to make, more forgiving if your gluten free dough cracks a little, and honestly, most people prefer the topping anyway.

Before we get cooking, the right tools and ingredients make a real difference here. A good quality gluten free 1:1 flour blend, a sturdy food processor for cutting in cold butter, and a solid ceramic pie dish all help this crust bake up tender instead of gummy. These are the products that genuinely help this recipe shine:

Why This Gluten Free Pie Crumble Topping Works

The secret to a great gluten free pie crumble topping is using a mix of gluten free oats and almond flour instead of relying on a single gluten free flour blend. The oats add texture and structure, the almond flour brings natural richness, and together they crisp up beautifully in the oven without turning gummy or falling apart.

Chef's Tip: Keep your butter cold, truly cold, right up until it hits the topping mixture. Warm butter melts into the crumble too early and leaves you with a flat, greasy layer instead of craggy, golden clusters.

This method is also what makes this a genuinely healthy Dutch apple pie option compared to versions loaded with refined flour and excess butter. You still get all the comfort, just with wholesome ingredients doing the heavy lifting.

Choosing the Best Apples for the Filling

Not all apples behave the same way in the oven, and that matters a lot for gluten free pie recipes like this one. For the best texture and flavor balance, use a mix of:

• Granny Smith apples, for tartness and firm structure that holds up during baking
• Honeycrisp apples, for natural sweetness and a juicy bite
• A splash of fresh lemon juice, to brighten the filling and prevent browning

Tossing the apples in a touch of gluten free flour before baking is what keeps the filling from turning watery, so every slice holds its shape instead of sliding apart.

Building the Gluten Free Apple Crumb Pie

Once your crust is chilled and your apples are tossed with cinnamon, brown sugar, and a little thickener, the process comes together quickly. Layer the spiced apples into the crust, then blanket everything generously with the oat and almond flour crumble. There is no need for a top crust here, no lattice weaving, no fuss, just an even, generous layer of streusel.

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 is a cozy, easy gluten free pie loaded with tender cinnamon apples and a buttery, crunchy streusel, no gluten free flour blend headaches required.

Prep:30 mins

Cook:55 mins

Total:85 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 410Protein: 4g

Carbs: 58gFat: 19gSat. Fat: 10gFiber: 4gSugar: 32gSodium: 180mg

Ingredients

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• 1 1/4 cups gluten free 1:1 baking flour, for the crust, plus extra for dusting
• 1/2 cup cold unsalted butter, cubed, divided between crust and topping
• 1 tbsp granulated sugar, for the crust
• 1/4 tsp salt, for the crust
• 3 tbsp ice water, add more, one teaspoon at a time, if needed
• 6 apples, peeled, cored and sliced, a mix of Granny Smith and Honeycrisp
• 1 tbsp lemon juice, freshly squeezed
• 3/8 cup brown sugar, packed, for the filling
• 1 1/2 tsp ground cinnamon, divided between filling and topping
• 1/4 tsp ground nutmeg, freshly grated if possible
• 2 tbsp gluten free flour, for thickening the filling
• 3/4 cup gluten free rolled oats, certified gluten free, for the crumble topping
• 1/2 cup almond flour, for the crumble topping
• 1/2 cup brown sugar, packed, for the crumble topping

Instruction

1

Make the crust: in a food processor, pulse the gluten free flour, sugar, and salt to combine. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs.

2

Drizzle in the ice water, one tablespoon at a time, pulsing between additions, just until the dough clumps together when pressed. Shape into a disk, wrap, and chill for at least 30 minutes.

3

Preheat the oven to 375 degrees F (190 degrees C). On a sheet of parchment dusted with gluten free flour, roll the chilled dough into a 12 inch circle and press it into a 9 inch pie dish. Trim and crimp the edges, then chill while you prep the filling.

4

Make the filling: in a large bowl, toss the sliced apples with lemon juice, brown sugar, 1 teaspoon of cinnamon, nutmeg, and the 2 tablespoons of gluten free flour until evenly coated.

5

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

6

Make the crumble topping: in a medium bowl, mix the oats, almond flour, remaining brown sugar, and remaining cinnamon. Cut in the remaining cold butter with a fork or your fingers until the mixture is clumpy and coarse.

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, then bake for 50 to 60 minutes, until the topping is deep golden brown and the filling is bubbling at the edges.

9

If the crust or topping browns too quickly, loosely tent the pie with foil for the last 15 to 20 minutes of baking.

10

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

Equipment

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

Notes

This pie is best enjoyed the day it is baked, but leftovers keep beautifully. Cool the pie completely before covering, or condensation will make the crumble soggy. If your gluten free crust cracks while rolling, simply patch it with your fingers directly in the pie dish, it will not affect the final texture.

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Serving, Storing, and Make Ahead Tips

Let the pie cool for at least two hours before slicing. I know that waiting is the hardest part, but this rest time lets the filling set so your slices hold together instead of spilling apples everywhere. Serve warm with a scoop of vanilla ice cream, or enjoy it at room temperature the next day, when the flavors have had time to deepen.

To store, cover the fully cooled pie loosely with foil or plastic wrap and keep it at room temperature for up to two days, or refrigerate for up to five. A quick reheat in the oven brings the crumble back to life far better than a microwave ever could.

This gluten free apple crumb pie also freezes well. Wrap the fully baked and cooled pie tightly in plastic and foil, then freeze for up to two months. Thaw overnight in the fridge and warm it in a low oven before serving.

However you slice it, this pie proves that gluten free pie recipes can be every bit as cozy, crisp, and crave worthy as the traditional version, maybe even more so.