Gluten Free Apple Pie with Crumble Topping

A Gluten Free Apple Pie That Tastes Like Fall

There is something about a warm apple pie with a crackly crumble topping that just feels like home. This gluten free apple pie with crumble topping takes all the comfort of a classic Dutch apple pie recipe and makes it fully accessible, without sacrificing a single bit of flavor or texture. If you have been searching for gluten free pie recipes that do not taste like a compromise, this one is about to become your go to.

What makes this a true gluten free Dutch apple pie is the buttery, oat-flecked crumble on top instead of a traditional double crust. It is easier to make, more forgiving for gluten free bakers, and honestly, it is the best part of the pie.

Before we get cooking, the right tools and ingredients make a real difference here. A good gluten free flour blend with xanthan gum already mixed in will save you a step and give the crust the structure it needs, and a sturdy food processor makes cutting the butter into the flour quick and even.

Why This Recipe Works So Well

Gluten free crusts can sometimes turn out crumbly or dry, but a few small adjustments fix that completely. Chilling the dough thoroughly, working quickly with cold butter, and rolling between parchment paper all help this easy gluten free pie crust behave like the real thing.

The filling leans on a mix of tart and sweet apples, which is the secret to a healthy Dutch apple pie that is not one-note sweet. Granny Smith apples hold their shape and bring acidity, while Honeycrisp apples soften just enough and add natural sweetness.

Chef's Tip: Slice your apples to a consistent thickness, about a quarter inch, so they cook evenly and you avoid any raw, crunchy bites in the center of the pie.

The Secret to the Perfect Gluten Free Pie Crumble Topping

This gluten free pie crumble topping is what sets this recipe apart from a standard top-crust pie. Made with gluten free rolled oats, flour, brown sugar, and melted butter, it bakes up into golden, crunchy clusters that contrast beautifully with the soft baked apples underneath.

A few things to keep in mind for the best gluten free apple crumb pie topping:

• Use certified gluten free oats to avoid any cross-contamination with wheat
• Melt the butter rather than using it cold, this helps the topping clump into those irresistible crumbly bits
• Do not overmix, you want texture, not a paste

Chef's Tip: If your topping browns faster than the filling cooks, tent the pie loosely with foil for the last 10 to 15 minutes so it finishes baking without burning.

Tips for Slicing and Serving

Patience is the hardest part of this recipe. Letting the pie cool for a full two hours allows the filling to set properly, so when you slice into it you get clean pieces instead of a runny mess. It is worth the wait.

Serve this pie slightly warm with a scoop of vanilla ice cream, or at room temperature with a drizzle of caramel. Either way, it holds its own as one of the better gluten free pie recipes you will bake this season.

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 a buttery crumble topping is everything a cozy Dutch apple pie should be: tender spiced apples, a crisp gluten free crust, and a golden streusel finish.

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 all-purpose flour blend, plus more for dusting, look for a blend with xanthan gum
• 1/2 cup unsalted butter, cold, cubed, for the crust
• 1 tbsp granulated sugar, for the crust
• 1/4 tsp salt, for the crust
• 3 tbsp ice water, more as needed
• 6 apples, peeled, cored, and thinly 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
• 1/4 tsp ground nutmeg
• 2 tbsp gluten free all-purpose flour blend, for thickening the filling
• 3/4 cup gluten free rolled oats, certified gluten free, for the crumble
• 1/2 cup gluten free all-purpose flour blend, for the crumble topping
• 1/2 cup brown sugar, packed, for the crumble topping
• 3/8 cup unsalted butter, melted, for the crumble topping
• 1/2 tsp ground cinnamon, for the crumble topping

Instruction

1

In a food processor or large bowl, combine the gluten free flour, sugar, and salt for the crust. Cut in the cold butter until the mixture resembles coarse crumbs.

2

Add ice water one tablespoon at a time, mixing just until the dough comes together. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.

3

Preheat the oven to 375 degrees F (190 degrees C).

4

Roll the chilled dough between two sheets of parchment paper into a 12 inch circle. Transfer to a 9 inch pie dish, pressing gently into the bottom and sides. Trim and crimp the edges.

5

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

6

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

7

In a separate bowl, stir together the oats, gluten free flour, brown sugar, and cinnamon for the crumble. Pour in the melted butter and mix with a fork until clumpy.

8

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

9

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

10

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

11

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

Equipment

• 9 inch pie dish
• Food processor
• Rolling pin
• Parchment paper
• Baking sheet
• Wire cooling rack

Notes

Chill the crust dough thoroughly before rolling since gluten free dough can be more fragile than traditional dough. Store leftover pie covered at room temperature for one day or in the fridge for up to 4 days. Reheat individual slices in a 300 degree F oven for 10 minutes to re-crisp the topping.

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Storing, Reheating, and Make-Ahead Tips

Once baked, this pie stores beautifully. Keep it covered at room temperature for a day, or refrigerate it for up to four days if you want it to last longer. To bring back that crisp crumble texture, reheat individual slices in a 300 degree F oven for about 10 minutes rather than microwaving, which can make the topping soggy.

If you want to get ahead of the holiday rush, both the crust dough and the crumble topping can be made up to two days in advance and stored separately in the fridge until you are ready to assemble and bake. This makes it one of the more practical easy gluten free pie options for entertaining, since most of the work can happen well before guests arrive.

However you serve it, this gluten free apple pie proves that going gluten free does not mean giving up the cozy, crumbly, cinnamon-spiced pie you grew up loving.