Apple Crumb Pie (Gluten-Free Option)

Apple crumb pie has always been one of my favorite fall desserts, and this version brings together everything I love most – tender cinnamon apples, a flaky crust, and a buttery crumble that bakes into a crisp crumb topping. It’s cozy enough for a weeknight and special enough for the holidays, with warm spices and the perfect balance of textures in every bite.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: apple crumb pie

Servings: servings

Author: Jean Choi

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.

Video

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