Gluten Free Apple Pie with Crumble Topping

The Coziest Gluten Free Apple Pie You Will Ever Make

There is something about a warm apple pie fresh from the oven that feels like a hug in dessert form. This gluten free apple pie with crumble topping takes everything you love about a classic Dutch apple pie and makes it completely accessible, without sacrificing a single bit of flavor or texture. If you have been searching for gluten free pie recipes that actually taste like the real thing, this one is about to become your new favorite.

Unlike a traditional double crust pie, this version leans into a buttery, cinnamon spiced gluten free pie crumble topping instead of a top crust. It is easier to make, more forgiving if your gluten free dough is a little delicate, and honestly, it might just be more delicious. Think of it as a gluten free Dutch apple pie that swaps precision pastry work for a rustic, streusel covered top that gets golden and crisp in the oven.

Before we get cooking, the right tools and ingredients make a real difference here. A good 1 to 1 gluten free flour blend, a sturdy pastry cutter, and a reliable pie pan will save you a lot of frustration, especially since gluten free dough behaves a little differently than traditional dough. These are the products that genuinely help this recipe shine:

Why This Recipe Works So Well

Gluten free baking can be intimidating, especially when it comes to pie crust. Without gluten to provide structure and stretch, dough can crack, crumble, or turn tough if you are not careful. This recipe solves that problem in two ways.

• The crust uses cold butter and minimal handling to keep things tender and flaky.
• The crumble topping eliminates the need for a second, more fragile top crust altogether.

Chef's Tip: Chill your gluten free dough for a full 30 minutes before rolling it out. Cold dough is much easier to handle and far less likely to crack, which is especially important with gluten free flour blends.

This approach also makes the recipe a genuinely easy gluten free pie option for beginner bakers. You do not need to worry about lattice work or perfect crimping on a top crust, since the crumble does all the heavy lifting on top.

A Slightly Healthier Dutch Apple Pie

If you are looking for a healthy Dutch apple pie option, a few small choices make a real difference without compromising flavor. Using a mix of tart Granny Smith apples and naturally sweet Honeycrisp apples means you can slightly reduce the added sugar in the filling while still getting a beautifully balanced, sweet tart bite in every slice. The oats in the crumble topping also add a little extra fiber compared to a traditional all butter streusel.

That said, this is still very much a dessert, and it is meant to be enjoyed as one. Balance and real ingredients matter more here than strict calorie counting.

A Few Ingredient Notes

• Apples: A mix of two varieties gives the best texture and flavor. All Granny Smith can taste too tart, while all Honeycrisp can turn mushy.
• Gluten free flour: Look for a blend specifically labeled 1 to 1 or cup for cup, since these are formulated to behave like regular flour.
• Oats: Always use certified gluten free oats if you are baking for someone with celiac disease or a severe gluten sensitivity, since regular oats are often cross contaminated.

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 classic Dutch apple pie should be, warm, cinnamon spiced, and completely gluten free.

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, for the pie crust, one with xanthan gum included works best
• 1/2 cup unsalted butter, cold, cubed, divided between crust and topping
• 1 tbsp granulated sugar, for the crust
• 1/2 tsp salt, divided
• 3 tbsp ice water, more as needed
• 6 apples, peeled, cored, and sliced, a mix of Granny Smith and Honeycrisp
• 1 tbsp lemon juice, freshly squeezed
• 1/2 cup brown sugar, packed, for the filling
• 1 1/2 tsp ground cinnamon, divided between filling and topping
• 1/4 tsp ground nutmeg
• 3/4 cup gluten free all-purpose flour blend, for the filling and crumble topping combined
• 1/2 cup old fashioned oats, certified gluten free
• 1/2 cup brown sugar, packed, for the crumble topping

Instruction

1

Make the gluten free crust: in a large bowl, whisk together the gluten free flour, granulated sugar, and 1/4 teaspoon salt. Cut in half of the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

2

Add ice water one tablespoon at a time, mixing gently until the dough just 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). Roll the chilled dough between two sheets of parchment paper into a 12 inch circle and fit it into a 9 inch pie pan. Crimp the edges and set aside in the fridge.

4

Make the filling: in a large bowl, toss the sliced apples with lemon juice, brown sugar, 1 teaspoon cinnamon, nutmeg, remaining salt, and 3 tablespoons of the gluten free flour until evenly coated.

5

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

6

Make the crumble topping: in a medium bowl, combine the remaining gluten free flour, oats, brown sugar, and remaining cinnamon. Cut in the remaining cold butter until the mixture forms coarse, buttery 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 60 minutes, until the topping is golden brown and the filling is bubbling at the edges.

9

If the 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 to let the filling set.

Equipment

• 9 inch pie pan
• Pastry cutter
• Rolling pin
• Large mixing bowls
• Baking sheet
• Wire cooling rack

Notes

Store leftover pie loosely covered at room temperature for up to 2 days, or in the fridge for up to 5 days. The crumble topping stays crisp best if you avoid covering the pie too tightly. Reheat individual slices in a 300 degree F oven for 10 minutes to bring back that fresh baked texture.

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Serving and Storing Your Pie

Let the pie cool for at least two hours before slicing. I know this is the hardest instruction to follow, but the filling needs time to set, or you will end up with a delicious but slightly soupy slice instead of clean, beautiful cuts.

This pie is wonderful served slightly warm with a scoop of vanilla ice cream, or completely cooled with a dollop of lightly sweetened whipped cream. Leftovers keep well at room temperature for up to two days, loosely covered, or in the refrigerator for up to five days.

Chef's Tip: To restore that fresh baked crispness to the crumble topping, reheat individual slices in a 300 degree F oven for about 10 minutes rather than using the microwave, which tends to soften the topping.

Whether you are baking for a holiday table or simply craving a comforting weekend dessert, this gluten free apple crumble pie proves that going gluten free never means going without flavor, texture, or that irresistible cinnamon apple smell filling your kitchen.