Apple pie and fruit crumble are two of my favorite desserts, so why not combine them into one! This delicious gluten free apple pie has the perfect crumble topping, which I guess to some is considered a Dutch apple pie. I like to call it an apple pie crumble, but either way it has a delicious crust, warm apple filling, and sweet crumble topping. All while being completely gluten free, dairy free, and with a paleo option! It’s a crowd pleaser at Thanksgiving
I know crusts can be intimidating and it’s one of the reasons I don’t make a lot of pies. This gluten free crust is relatively easy and we’ll use a food processor to make it even easier. You’ll pulse together the crust ingredients then just roll it out and fill it!
Apple Crumble Pie
This dessert is a combination of two of my favorites! You can make this pie gluten free, completely paleo, and vegan. Everyone will love this during the holiday season!
Servings 8 slices
Ingredients
Crust
- 1 cup 1:1 gluten free flour* see notes for paleo option
- 1/2 cup tigernut flour or almond flour
- 2 Tbsp coconut sugar
- 1/8 tsp salt
- 1/2 cup cold coconut oil
- 1 egg or vegan egg
- 2-4 Tbsp ice water
Apple Filling
- 5 apples
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp. vanilla
- 2 Tbsp coconut sugar
Crumble Topping
- 1/2 cup tiger nut flour or almond flour
- 1/2 cup 1:1 gluten free flour or cassava flour for paleo
- 1/4 tsp. cinnamon
- 1/4 cup maple syrup
- 1/2 tsp. vanilla extract
- 4 Tbsp coconut oil softened
Instructions
- You will make the apples first and they can be made ahead of time!
- Peel, core, and thinly slice apples to about 1/4 inch thick. Combine all filling ingredients in a non-stick pan and cook over medium heat for about 5-10 minutes, until apples have softened. Set aside to cool. If making day(s) ahead, keep stored in an airtight container in the fridge until ready to use.
- When ready to make the crust, combine the dry ingredients for the crust in a food processor. Add the coconut oil and pulse until it starts to come together. Add the egg process until it’s just starting to come together. Transfer dough to a bowl and add 2 Tbsp of cold water. Use your hands to bring the dough together. If the dough is falling apart or not holding well, add water 1 tablespoon at a time.
- Form dough into a ball. Wrap in plastic wrap and set in the fridge while you prep the topping.
- Whisk all dry ingredients for the topping together. Cut in the coconut oil with a fork or pastry cutter then add the maple syrup and vanilla. I like to use my hands to bring everything together until you have a sticky “dough” that isn’t too crumbly. Place in the fridge.
- Preheat your oven to 400F.
- Spread a piece of parchment paper on your work surface and dust with flour (I like to use cassava or gluten free). Unwrap your crust dough and place it on the parchment paper. Dust the top of the dough lightly with more flour then place a piece of parchment paper over it. Roll out your dough between these two pieces of parchment paper until it is about 1/4 inch thick and about 10-12 inches in diameter.
- Transfer your crust to a 8-9inch pie dish. The easiest way to do this is to remove the top layer of parchment, place your pie dish upside down over the dough then flip everything. The crust may break, that’s okay, you can piece it back together. Just make sure to seal any cracks or holes. Fit your curst to the pie dish. Optionally, you can flute the edges or create a design you like.
- Pour your apple filling into the crust, leaving any remaining juices behind in the bowl.
- Evenly top your pie with the crumble mixture. Cover the top of the pie/crumble with tinfoil and bake for 20 minutes.
- Reduce the oven temperature to 375F and remove the tinfoil. Bake for another 20-30 minutes until the top is golden.
- Apple pie always tastes best with a big scoop of vanilla ice cream on top!
Notes
*For a paleo version, use 1/2 cup tapioca flour +1/4 cup coconut flour
