Gluten Free Apple Pie with Crumble Topping

A Gluten Free Dutch Apple Pie Worth Baking on Repeat

There is something about a warm slice of apple pie with a crumb topping that feels like a hug in dessert form. This gluten free apple pie takes all the cozy, cinnamon spiced comfort of a classic Dutch apple pie recipe and makes it fully accessible, without sacrificing a single bit of flavor or texture. If you have been searching for easy gluten free pie recipes that actually deliver a crisp crust and a buttery, craggy topping, this is the one to bookmark.

Unlike a traditional double crust pie, this version leans on a gluten free pie crumble topping instead of a second layer of dough. That means less fussing with gluten free pastry, and more time enjoying the payoff. It is essentially a gluten free apple crumb pie, and it might just become your new favorite way to use up a bag of fall apples.

Before we get cooking, the right tools and ingredients make a real difference here. A trustworthy gluten free flour blend, a sturdy pastry cutter, and a solid pie dish all help this crust behave the way you want it to, since gluten free dough can be a little more delicate than traditional pastry.

Why This Recipe Works So Well

Gluten free pie crusts can sometimes turn out crumbly or tough, but a few small techniques make a big difference. Keeping the butter very cold, chilling the dough before rolling, and handling it gently all help create a crust that is tender rather than dense.

The crumble topping is where this pie really shines. Made with gluten free oats, gluten free flour, brown sugar, and butter, it bakes up into golden, buttery clusters that add texture to every bite. This combination is what makes it feel like a true gluten free Dutch apple pie, rather than a simple fruit crisp.

Chef's Tip: Toss your sliced apples with lemon juice as soon as you cut them. This keeps them from browning and adds a touch of brightness that balances the sweetness of the filling.

Choosing the Best Apples

For the best gluten free apple pie, a mix of tart and sweet apples works beautifully. Granny Smith apples hold their shape well during baking and add a nice tang, while Honeycrisp apples bring natural sweetness and a bit of juiciness. Feel free to experiment with Braeburn or Jonagold apples if that is what you have on hand.

Slicing the apples evenly, about a quarter inch thick, helps them cook at the same rate so you avoid any undercooked or mushy spots in the finished pie.

Building a Healthier Dutch Apple Pie

If you are looking for a healthy Dutch apple pie option, this recipe already leans in a lighter direction thanks to the oat based topping and the moderate amount of sugar in the filling. You can reduce the brown sugar in the filling slightly if your apples are very sweet, or swap a portion of the brown sugar in the topping for coconut sugar for a slightly different flavor profile.

Using a gluten free 1-to-1 flour blend also keeps this recipe friendly for those avoiding gluten, without requiring a long list of specialty ingredients that are hard to find.

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 warm, cozy, and easier than a traditional Dutch apple pie, with a crisp gluten free crust and tender spiced apples in every bite.

Prep:30 mins

Cook:55 mins

Total:85 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 410Protein: 4g

Carbs: 58gFat: 19gSat. Fat: 10gFiber: 4gSugar: 32gSodium: 190mg

Ingredients

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• 1 1/4 cups gluten free 1-to-1 baking flour, for the crust, such as a rice flour and xanthan gum blend
• 1/2 cup cold unsalted butter, cubed, divided between crust and topping
• 1 tbsp granulated sugar, for the crust
• 1/2 tsp salt, divided
• 3 tbsp ice water, more as needed
• 6 apples, peeled, cored, and thinly sliced, a mix of Granny Smith and Honeycrisp
• 1/2 cup brown sugar, packed, for the filling
• 2 tbsp cornstarch, or gluten free cornstarch, to thicken the filling
• 1 1/2 tsp ground cinnamon, divided between filling and topping
• 1 tbsp lemon juice, freshly squeezed
• 3/4 cup gluten free rolled oats, certified gluten free, for the crumble topping
• 1/2 cup gluten free 1-to-1 baking flour, for the crumble topping
• 1/2 cup brown sugar, packed, for the crumble topping

Instruction

1

Make the crust by whisking together the gluten free flour, sugar, and 1/4 teaspoon salt in a large bowl.

2

Cut in half of the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3

Add ice water one tablespoon at a time, mixing gently, until the dough just comes together. Shape into a disc, wrap, and chill for at least 30 minutes.

4

Preheat the oven to 375 degrees F (190 degrees C).

5

On a sheet of parchment paper, roll the chilled dough into a 12 inch circle and press it into a 9 inch pie dish. Trim and crimp the edges.

6

In a large bowl, toss the sliced apples with brown sugar, cornstarch, 1 teaspoon cinnamon, the remaining salt, and lemon juice until evenly coated.

7

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

8

In a separate bowl, combine the oats, gluten free flour, brown sugar, remaining cinnamon, and remaining cold butter. Use your fingers to work the mixture into coarse, clumpy crumbs.

9

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

10

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

11

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

12

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

Equipment

• 9 inch pie dish
• Pastry cutter
• Rolling pin
• Large mixing bowls
• Baking sheet
• Wire cooling rack

Notes

Chill the dough well before rolling, since gluten free crust is more delicate and benefits from cold butter. Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual slices in a 300 degree F oven for 10 minutes to re-crisp the topping.

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Serving and Storing Your Pie

Let the pie cool for at least two hours before slicing. I know this is the hardest part, but it gives the cornstarch time to fully thicken the filling so your slices hold together instead of sliding apart on the plate.

Serve this pie slightly warm with a scoop of vanilla ice cream, or enjoy it cold straight from the fridge the next morning with coffee, no judgment here.

To store:

• Keep covered at room temperature for up to 2 days
• Refrigerate for up to 5 days for longer storage
• Reheat individual slices in a 300 degree F oven for about 10 minutes to revive the crisp topping

Chef's Tip: Avoid microwaving leftover slices if you can. It works in a pinch, but it softens the crumble topping instead of keeping it crisp.

Variations to Try

This recipe is flexible enough to adapt to what you have in your kitchen. A few ideas worth trying:

• Pear and apple combo: Swap two of the apples for ripe pears for a slightly different flavor
• Nutty topping: Add a quarter cup of chopped pecans or walnuts to the crumble for extra crunch
• Extra spice: Stir a pinch of nutmeg or cardamom into the filling for a deeper spiced flavor

However you make it, this gluten free apple pie proves that going gluten free does not mean giving up the classic desserts you love. It is proof that easy gluten free pie recipes can still deliver all the cozy, crumb topped comfort of the original.