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Why You’ll Love This Recipe
As someone who loves a little crunch in every bite, this apple crumb pie (or Dutch apple pie) has become one of my go-to holiday desserts. The flaky crust pairs with a juicy apple filling that holds its shape, and the streusel topping adds a light crispness without being overly sweet.
It’s also easy to adapt for gluten-free baking by swapping in a gluten-free crust and flour blend, so everyone at the table can enjoy it. If you’re in a fall baking mood, try my Healthy Apple Cranberry Crisp or Easy Pumpkin Apple Butter next.
Ingredients You’ll Need
- 9-inch pie crust: Use a gluten-free crust or a traditional one. A flaky crust works best since it holds up well to the juicy filling.
- Thinly sliced apples: Granny Smith and Honeycrisp are my favorites because they stay firm and flavorful. Fuji or Pink Lady will make a sweeter pie.
- Gluten-free all purpose flour (or regular flour): Helps thicken the filling and gives the crumble structure.
- Cold butter: Key to creating a crisp, crumbly streusel topping.
- Granulated sugar and brown sugar: Brown sugar adds deeper flavor and helps the topping brown.
- Cinnamon: A must for any old-fashioned apple pie flavor.
- Optional, chopped pecans: I like to double the crunch by adding chopped pecans but this is optional. Add pecans before the crumb topping so they don’t burn while baking.
How to Make This Apple Crumb Pie
Step 1: Preheat your oven to 400°F. In a large bowl, combine the sliced apples, flour, granulated sugar, brown sugar, and cinnamon. Toss until everything is coated evenly.
Step 2: Transfer the apple mixture to the pie crust and spread into an even layer.
Step 3: If using, sprinkle chopped pecans over the filling.
Step 4: Add all crumb topping ingredients to a food processor and pulse until the mixture forms coarse crumbs.
Step 5: Sprinkle the topping evenly over the apples. It may look like a lot, but it bakes down beautifully.
Step 6: Bake for 40 minutes, or until the filling is bubbling and the topping is golden. Let the pie cool for 2-3 hours so the filling thickens and the pie sets. This is key for clean slices. You can chill it afterward until ready to serve.
Tips for the Best Crumb Topping
- Use cold butter. Cold butter creates that buttery crumble texture and keeps the streusel topping crisp as it bakes.
- Don’t overmix the topping. You want visible crumbs, overprocessing can turn it sandy.
- Choose firm baking apples. This keeps the filling from becoming mushy. Mixing two varieties adds great flavor depth.
- Let the pie cool completely. This prevents a runny filling and helps the pie slice cleanly.
- Keep the crust from getting soggy. Use firm apples and the correct amount of flour in the filling. Starting the pie at a higher temperature also helps set the bottom crust quickly so it stays crisp.
Storage, Make-Ahead & Freezing
Once cooled, wrap the pie loosely with foil and keep it at room temperature for 2 days. For longer storage, refrigerate up to 4-5 days. You can also freeze the baked pie for up to 3 months, just thaw overnight in the fridge before serving.
If you want to dress up each slice, a drizzle of my Paleo Vegan Salted Caramel Sauce adds the most incredible finish and pairs perfectly with the warm apples and crisp topping.
For more fall treats, try these Paleo Pecan Pie Bars or Paleo Pumpkin Pecan Pie to add variety to the holiday season.
Recipe FAQs
Not for this recipe. The crust crisps up nicely during the full bake time, especially when using a metal pie dish.
This can happen if the apples release too much liquid. Using firm baking apples and enough flour helps the filling thicken as it cools.
Yes. Use cold vegan butter for the crumb topping and a dairy-free crust if needed.
Yes. Add pecans directly over the apple layer so they toast without burning.
This apple crumb pie is warm, cozy, and filled with all the best fall flavors. Whether you’re baking for a Thanksgiving dessert, a holiday party, or a simple weekend treat, this pie delivers every time.
More Fall Desserts
If you make this apple crumb pie recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media – Instagram, Facebook, and Pinterest for even more delicious recipes!
Apple Crumb Pie (Gluten-Free Option)
Video
Ingredients
- 9 inch pie crust, store bought or use this grain free crust recipe
Filling
- 4½ cups thinly sliced apples, peeled and cored
- 3 tbsp gluten free all-purpose flour, or regular all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 tsp cinnamon
- 1/2 cup chopped pecans, optional
Crumb Topping
- 2/3 cup gluten free all-purpose flour, or regular all purpose flour
- 1/4 cup granulated sugar
- 6 tbsp cold butter, cut into chunks
Instructions
- Preheat oven to 400 degrees F. In a large bowl, combine all ingredients for the filling EXCEPT pecans in a large bowl. Toss to coat evenly.4½ cups thinly sliced apples, 3 tbsp gluten free all-purpose flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 3/4 tsp cinnamon
- Transfer to the pie crust and arrange in an even layer.9 inch pie crust
- If using, sprinkle chopped pecans over the filling evenly.1/2 cup chopped pecans
- Add all ingredients for the crumb topping into a food processor, and pulse until the mixture becomes coarse crumbs.2/3 cup gluten free all-purpose flour, 1/4 cup granulated sugar, 6 tbsp cold butter
- Sprinkle the crumb topping mixture over the filling. It may seem like a lot, but it'll cook down in the oven. Bake for 40 minutes until the filling is cooked and the crumb topping is golden brown.
- Cool for at least 2-3 hours before slicing. You can also chill after cooling until ready to serve.
Notes
- Use cold butter. Cold butter creates that buttery crumble texture and keeps the streusel topping crisp as it bakes.
- Don’t overmix the topping. You want visible crumbs, overprocessing can turn it sandy.
- Choose firm baking apples. This keeps the filling from becoming mushy. Mixing two varieties adds great flavor depth.
- Let the pie cool completely. This prevents a runny filling and helps the pie slice cleanly.
- Keep the crust from getting soggy. Use firm apples and the correct amount of flour in the filling. Starting the pie at a higher temperature also helps set the bottom crust quickly so it stays crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
