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Gluten Free Vegan Apple Crumble Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 52 reviews
  • Author: Lucy
  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free, Vegan

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

  1. 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.
  2. 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.
  3. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  4. 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.
  5. 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.
  6. 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.
  7. Cool Before Serving: Let the pie cool for 3 hours to allow the filling to fully set for easier slicing.
  8. Serve: Serve slightly warm or at room temperature with non-dairy vanilla ice cream or coconut whip if desired.
  9. 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