Gluten Free Apple Pie with Crumble Topping

A Gluten Free Apple Pie Worth Every Bite

There is something about the smell of a warm apple pie baking that instantly makes a house feel like home. This gluten free apple pie with crumble topping takes everything you love about a classic Dutch apple pie recipe and makes it accessible for anyone avoiding gluten, without sacrificing a single bit of flavor or texture. The crust is tender and flaky, the filling is soft and syrupy with warm spice, and the crumble topping adds that irresistible buttery crunch.

If you have ever searched for an easy gluten free pie that doesn't taste like a compromise, this is it. It is also a fantastic answer if you are looking for a healthy Dutch apple pie option, since the crumble topping uses oats and just enough brown sugar to feel indulgent without going overboard.

Before we get cooking, the right tools and ingredients make a real difference here. A good gluten free flour blend with xanthan gum already built in will save you a lot of guesswork, and a sturdy food processor makes the crust practically foolproof.

Why This Recipe Works So Well

Most gluten free pie recipes fall short in one of two places: a crust that crumbles apart, or a filling that turns watery. This recipe solves both problems.

• The crust uses a 1:1 gluten free flour blend and a generous amount of cold butter, which keeps it sturdy enough to slice cleanly.
• The apple filling is tossed with a bit of gluten free flour before baking, which thickens the natural juices into a glossy, spoonable sauce instead of a soupy mess.
• The gluten free pie crumble topping is made with gluten free oats and melted butter, so it clumps beautifully and bakes into golden, craggy pieces.

Chef's Tip: Chill your gluten free dough for at least 30 minutes before rolling it out. Gluten free dough is more delicate than traditional dough, and a good chill makes it far easier to handle without cracking.

Choosing the Best Apples

For the best gluten free apple crumb pie, use a mix of tart and sweet apples. Granny Smith apples hold their shape beautifully during baking and add a nice tang, while Honeycrisp or Braeburn apples bring natural sweetness and a softer bite. Slicing the apples thin and evenly also helps them cook through at the same rate, so you avoid any raw, crunchy spots in the center of the pie.

A Few Notes on the Gluten Free Flour

Not all gluten free flour blends behave the same way. Look for one labeled as a 1:1 or cup for cup replacement, ideally with xanthan gum already included, since this gives the crust the elasticity it needs to roll and crimp properly. If your blend does not include a binder, add about half a teaspoon of xanthan gum to the crust mixture.

Building the Crumble Topping

The gluten free pie topping is really what sets this Dutch style pie apart from a traditional double crust apple pie. Instead of a second layer of dough, you get a rustic, buttery streusel that turns deeply golden in the oven. Gluten free rolled oats add texture and a slightly nutty flavor, while brown sugar and cinnamon bring warmth and a hint of caramel as it bakes.

Chef's Tip: Use your fingers to press the crumble mixture into small clusters before scattering it over the apples. This creates those big, satisfying crumbly bites instead of a flat, sandy layer.

Ready to make it? Here is the full step-by-step recipe:

Gluten Free Apple Pie with Crumble Topping

This gluten free apple pie with a buttery crumble topping is a cozy twist on classic Dutch apple pie, easy to make and perfect for any fall gathering.

Prep:30 mins

Cook:55 mins

Total:85 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 380Protein: 4g

Carbs: 54gFat: 17gSat. Fat: 9gFiber: 4gSugar: 30gSodium: 140mg

Ingredients

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Scale

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• 1 1/4 cups gluten free all-purpose flour blend, for the crust, plus extra for rolling
• 1/2 cup unsalted butter, cold, cubed, for the crust
• 1 tbsp granulated sugar, for the crust
• 1/4 tsp salt, for the crust
• 3 tbsp ice water, add more as needed, 1 tbsp at a time
• 6 apples, peeled, cored, and thinly sliced, a mix of Granny Smith and Honeycrisp
• 1 tbsp lemon juice, freshly squeezed
• 3/8 cup brown sugar, packed, for the filling
• 2 tbsp gluten free all-purpose flour blend, for thickening the filling
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg, freshly grated if possible
• 3/4 cup gluten free rolled oats, for the crumble topping
• 1/2 cup gluten free all-purpose flour blend, for the crumble topping
• 1/2 cup brown sugar, packed, for the crumble topping
• 3/8 cup unsalted butter, melted, for the crumble topping
• 1/2 tsp ground cinnamon, for the crumble topping
• 1/8 tsp salt, for the crumble topping

Instruction

1

In a food processor, pulse the gluten free flour, sugar, and salt to combine. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs.

2

Drizzle in the ice water, 1 tablespoon at a time, pulsing just until the dough comes together. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.

3

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie dish.

4

Roll the chilled dough between two sheets of parchment paper into a 12 inch circle. Carefully transfer it into the pie dish, trimming and crimping the edges.

5

In a large bowl, toss the sliced apples with lemon juice, brown sugar, gluten free flour, cinnamon, and nutmeg until evenly coated.

6

Pour the apple filling into the prepared crust, mounding it slightly in the center.

7

In a separate bowl, combine the oats, gluten free flour, brown sugar, cinnamon, and salt for the crumble topping. Pour in the melted butter and stir with a fork until clumpy.

8

Sprinkle the crumble topping evenly over the apples, covering the filling completely.

9

Place the pie on a baking sheet to catch any drips, then bake for 50 to 55 minutes, until the topping is golden and the filling is bubbling at the edges.

10

If the topping browns too quickly, loosely tent the pie with foil for the last 15 minutes of baking.

11

Cool the pie on a wire rack for at least 2 hours before slicing, to allow the filling to set.

Equipment

• Food processor
• 9 inch pie dish
• Rolling pin
• Mixing bowls
• Baking sheet
• Wire cooling rack

Notes

Chill the crust dough well before rolling, this is the key to a flaky gluten free crust that doesn't crack. The pie can be assembled a day ahead and refrigerated unbaked, then baked fresh before serving. Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days.

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Serving and Storing Your Gluten Free Apple Pie

Let the pie cool for a full two hours before slicing. I know this is the hardest part, but the filling needs time to set, or it will run all over the plate. Serve slices slightly warm with a scoop of vanilla ice cream, or enjoy it cool the next day with a cup of coffee.

Store any leftover pie covered at room temperature for up to two days, or in the refrigerator for up to five days if your kitchen runs warm. A quick reheat in the oven brings the topping back to life beautifully.

Whether you are making this for a holiday table or just craving a comforting slice, this gluten free Dutch apple pie proves that eating gluten free never has to mean missing out on the classics.