Description
This Gluten Free Vegan Apple Crumble Pie combines tender, cinnamon-spiced apples with a crunchy gluten free crumble topping for a delicious and allergy-friendly dessert. Made with a homemade gluten free pie crust and wholesome ingredients, it’s perfect served with non-dairy ice cream or coconut whip.
Ingredients
Scale
Pie Crust
- 1 Gluten Free Pie Crust (prepared and partially baked)
Apple Filling
- 6 large apples, peeled, cored and sliced 1/4 inch thick (combination of Granny Smith and Pink Lady, about 8-10 cups)
- 3/4 cup brown sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon pure vanilla extract
Crumble Topping
- 3/4 cup gluten free rolled oats
- 1/2 cup almond flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted coconut oil (or applesauce for oil-free option)
Instructions
- Prepare the Crust: Prepare the gluten free pie crust according to instructions, then bake it for 12 minutes until set and slightly golden. Set it aside to cool.
- Make the Apple Filling: In a large bowl, combine the sliced apples with brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla extract. Toss well to coat the apples evenly. Set aside while preheating the oven.
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Mix the Crumble Topping: In a medium bowl, mix the gluten free rolled oats, almond flour, brown sugar, and cinnamon. Stir in the melted coconut oil or applesauce until the mixture is thick and crumbly.
- Assemble the Pie: Spoon the apple filling into the pre-baked pie crust, leaving some of the juice behind to prevent sogginess. Evenly spread the crumble topping over the apples.
- Bake the Pie: Bake the pie in the preheated oven for 55 minutes, or until the topping is a golden brown and the filling is bubbling and thickened. Protect the edges of the crust with a pie shield or foil to prevent burning.
- Cool Before Serving: Let the pie cool for 3 hours to allow the filling to fully set for easier slicing.
- Serve: Serve slightly warm or at room temperature with non-dairy vanilla ice cream or coconut whip if desired.
- Store Leftovers: Cover leftovers and refrigerate for up to 4 to 5 days.
Notes
- For a low fat or oil-free option, substitute the melted coconut oil in the crumble topping with applesauce.
- Using a pie crust shield or foil around the edges during baking prevents burning of the crust.
- Allowing the pie to cool completely before slicing helps the filling thicken and slice cleanly.
- Certified gluten free oats are important to maintain gluten free status.
- Use a mix of tart and sweet apples like Granny Smith and Pink Lady for balanced flavor and texture.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg