Gluten Free Apple Pie with Crumble Topping Recipe -

vegan gluten free apple pie with crumb topping featured image

Gluten Free Apple Pie with Crumble Topping Recipe

This healthy gluten free apple pie with crumble topping has a tender homemade oat-flour crust, juicy cinnamon apple filling and crunchy oat-walnut streusel. It’s a dairy free, egg free and vegan apple pie made with maple sugar instead of refined white or brown sugar. A cozy Dutch-style apple crumb pie for fall, Thanksgiving or Christmas.

Course Dessert

Cuisine American, Clean Eating

Diet Gluten Free, Dairy Free, Vegan

Prep Time 25

Cook Time 45

Total Time 1 10

Servings slices (9 inch" pan)

Calories 335.6kcal

Author Olga Caz

Equipment

Round 9" glass dish

Ingredients

Gluten Free Apple Pie Crust

½ cup oat flour gluten free certified
½ cup cassava flour
⅓ cup sorghum flour
1½ tbsp flax seeds ground, + 3 tbps of water to form a flax "egg"
6 tbsp plant based butter I used Miyoko's
2 tbsp maple sugar or other granulated sugar
3 tbsp filtered water cold
½ tsp apple cider vinegar or lemon juice
⅓ tsp baking soda

Apple Pie Filling

6 medium apples
1½ tbsp lemon juice
½ cup maple sugar or adjust to taste
3 tbsp cassava flour or arrowroot powder, to thicken the juice
½ tsp cinnamon
⅓ tsp nutmeg

Oat Crumble Topping

¼ cup rolled oats I used gluten free organic oats
⅓ cup walnuts or pecans
3 tbsp cassava flour
¼ cup maple sugar or other granulated sugar
5 tbsp firm non dairy butter cold, I used Miyoko's

Instructions

Prepare the Apple Filling

Peel and cut the apples. I used a mandoline slicer for that, it makes the job really quick.
Add the apples, lemon juice, maple sugar, cassava flour, cinnamon and nutmeg to a pan and mix well.
Cook for about 5 minutes, until the apples begin releasing juice and the liquid starts to thicken. Add only a small splash of water if needed to prevent sticking.
Remove from the heat and set aside to cool.

Make The Gluten Free Pie Crust

Preheat the oven to 390°F (199°C).
Mix the 1½ tbsp ground flax with 3 tablespoons water and allow it to thicken for about 5 minutes.
Meanwhile in the bowl of a food processor, add the oat flour, cassava flour, sorghum flour and cold dairy-free butter. Pulse several times until the butter is distributed through the flour and the mixture looks crumbly.
Add the maple sugar, baking soda, apple cider vinegar, flax mixture and cold water.
Pulse just until the dough begins coming together. Form it into a ball with your hands.
Place the dough on parchment paper and flatten slightly. Roll into a thin round large enough for a 9-inch pie dish.
Once the crust is rolled out, carefully place the baking dish on top and flip it over. Gently lower the crust into your pie pan and remove the parchment paper. I'm using a 9" diameter glass dish with high walls.
Adjust the crust with your fingers until it looks good. Prick the bottom of the crust all over with a fork.
Pre-bake the crust for 13-15 minutes. Meanwhile make the crumble topping.

Make The Oat Crumble Topping

Combine the cassava flour, oats, walnuts, maple sugar, cinnamon, nutmeg, vegan butter and a pinch of salt - in the same bowl we made the gluten free pie crust. Pulse a few times until crumbs are formed.
Place the bowl in the refrigerator to keep cool, until ready to use.

Assemble And Bake The Apple Pie

Reduce the oven temperature to 375°F (190°C).
Retrieve the pie crust from the oven. Spread the apple filling evenly over the pre-baked crust. Scatter the cold oat crumble over the apples.
Bake for about 35 minutes, or until the filling is tender and the crumble is golden.
If the topping begins to brown too quickly, loosely cover the pie with foil.

Cool And Serve

Allow the pie to cool so the apple filling can thicken and set.
Slice and serve warm, at room temperature or chilled.

Video

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Notes

Cold butter: Keep the butter cold for both the crust and crumble.
Apples: Fuji, Honeycrisp, Granny Smith, Cortland, Empire and McIntosh can all work. A combination of tart and sweet apples gives the filling more depth.
Don't skip pre-baking: Setting the bottom crust before adding the filling helps prevent a soggy gluten-free crust.
Make ahead: Bake up to one day before serving. Reheat at 300°F for about 15 minutes if desired.
Storage: Keep covered at room temperature for about 2 days or refrigerate for longer storage.
Freezing: The crust and crumble can be frozen separately, or freeze the assembled unbaked pie well wrapped for up to about 3 months.
Dairy-free butter: Solid coconut oil can be used instead, but the flavor and texture will be slightly different.

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