This Gluten Free Apple Crumb Pie is loaded with juicy apples hiding underneath a cobblestone crumble topping for a crunchy spin on apple pie.
Gluten Free Apple Crumb Pie was originally posted on September 16, 2022 and has been updated with a slightly altered crumb recipe, new pictures (including new process pictures), new copy, and a new video.
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What is more American than apple pie? It's the quintessential American dessert for a reason, right? It's loaded with cinnamon spiced juicy apples that are tucked into a flaky pastry. I can't think of much better, can you? I LOVE my traditional gluten free apple pie recipe, which is based on my mom's apple pie that she's made since I was a kid.
But I'm not a snob when it comes to apple pie, or apple desserts in general. Give me ALL the apple desserts! I'd choose an apple dessert on a menu over pretty much anything, way back in the day when we actually could order a dessert off a menu. This gluten free apple crumb pie is just as good as a traditional apple pie, just different. While the filling is fairly similar, the topping isn't a flaky pie crust but a buttery crumb streusel-like topping.
the BEST apples for baking
By far, the BEST apples for baking are Rome apples. If you've never heard of Rome apples, they may not be available in your area. Luckily, they ARE available online through some growers. The one I've used is honeycrisp.com, and the apples come directly from the orchard. My mom and her mom before her always used Rome apples because they truly are the "baker's buddy" for their ability to keep their shape but soften when baked.
I will NEVER recommend using Granny Smith apples in anything baked (they're great for my easy homemade caramel apples, though!) as they remain overly crunchy after being baked. Why chefs and other home bakers recommend them I will never know. Rome apples are sweet-tart so not only do they have the right texture, but they also have the perfect taste, too! This is the hill I'm choosing to die on and you'll never convince me otherwise lol!
Sadly, Rome apples have a very short growing season. But that's okay because we can prep them for the freezer so that ANY time we want an apple pie (or turnover, fritter, etc), we can have one! Peel and slice (or dice) apples and place them in some cold acidulated water (water with lemon juice added) to keep them from browning. Drain and pat them dry on layers of paper towels and then place them in one layer on a baking sheet lined with parchment paper. Freeze until solid, at least 3 hours. Then place them in a ziploc bag or a food saver bag (I LOVE my Food Saver), remove as much air as possible, and freeze for up to 6 months! See my video for gluten free caramel apple cheesecake bars that shows the step by step.
the ingredients you'll need to make this pie
the filling
- Apples -- my mom and grandma have always made their apple pies with Rome apples. They are, in our opinion, the BEST apples for apple pies because they don't remain crunchy. I really don't get why someone would want crunchy apples in an apple pie (I'm looking at you Granny Smith)!
- Tapioca starch -- often flour is used as a thickening agent in apple pies. In fact, that's what my mom uses. But since I'm gluten free and tapioca starch is always readily available in my kitchen, that's what I use.
the crust
The crust for this pie, and all my pies that don't have a crumb crust, is my flaky, all butter easy gluten free pie crust. It is the BEST and easiest pie crust you'll ever make and eat. If you haven't tried it, I urge you to give it a shot. I think you'll be pleasantly surprised by how easy it is to roll out, but even more so with how wonderfully flaky and delicious it is!
the crumb topping
- Kim's gluten free all purpose flour blend - you may be able to use a store bought blend, but please note I have not tested this recipe with one.
- Granulated sugar - my last recipe used only brown sugar and with the addition of the granulated sugar, the crumbs stay more crunchy instead of spreading into one large cookie over the top of the pie (although is that really bad either???)
- Melted butter - the melted butter helps bring everything together and of course makes the crumbs extra buttery.
how to make apple crumb pie
Mix together the crumb ingredients with your hands or a fork. Refrigerate until needed.
Cook apples with butter, sugar, and spices until the natural juices release and the apples cook down to about ⅓ of their original amount.
Remove from heat and add tapioca starch; stir well and allow to cool down completely.
Parbake the pie crust and fill the crust with all of the cooled apple filling.
Cover apples with most of the crumb topping, holding back about one cup. Bake at 425 degrees F for 15 minutes. Reduce the heat to 350 and continue baking for 10 minutes.
Remove from the oven and carefully add the rest of the crumbs on top of the first layer. If necessary, shield the crust. Return to the oven and bake for an additional 30-40 minutes.
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apple crumb pie frequently asked questions
Apples that have a similar texture and taste to Rome apples include Ginger Gold, Jonathan, and Jonagold. If you can't find any of these, try Golden Delicious as a last resort.
If you don't like soft apples in your apple pie, I would suggest using Granny Smith. Increase the sugar to one cup in the filling to adjust for sweetness.
It's not absolutely necessary, but it does aid in softening the apples and also cuts down on the amount of time the pie is in the oven. If not precooking the filling, add another 20 minutes to the baking time.
Cut the filling in half and use a regular-sized pie pan.
more gluten free apple-y goodies
- Bakery style apple fritters
- Apple bundt cake
- Caramel apple cheesecake bars
- Dutch apple cheesecake
- Amazing apple pie
- Apple crumb muffins
- Apple turnovers
- The best gourmet caramel apples
- Apple dumplings
- Apple cider donuts
- Instant pot no sugar added applesauce
Flaky crust stuffed with loads of cinnamon sugary apples followed by an out-of-this-world crunchy crumb topping makes this Gluten Free Apple Crumb Pie crave worthy!
Gluten Free Apple Crumb Pie
Ingredients
PIE CRUST:
- ½ recipe Easy Gluten Free Pie Crust
FILLING:
- 10-12 large (about 5 lbs) Rome apples (Gingergold, Jonathan, Jonagold, or Golden Delicious will work in a pinch)
- 4 tbsp (56 g) butter
- ¾ cup (150 g) granulated sugar
- ⅓ cup (40 g) tapioca starch cornstarch may be substituted
- 2 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
CRUMBLE:
- 1½ cups (210g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- ⅓ cup (67g) granulated sugar
- ¾ cup (150g) light brown sugar
- ½ teaspoon kosher salt
- ¾ cup (170 g or 1½ sticks) butter, melted
Instructions
FOR THE FILLING:
- Peel apples and cut them into ¼-inch thick slices. Place in a large (4 qt) saucepan and add sugar, cinnamon, nutmeg, and butter over apples and mix well. Heat over medium heat, stirring frequently, until apples release their own juices and are reduced by about ⅓. Turn heat off and add tapioca starch. Stir well and set aside to cool completely. For quicker cooling, spread filling out on a baking sheet.
FOR THE CRUMBLE:
- Mix all ingredients with a fork (or your hands) until well blended. It should resemble a firm cookie dough. Chill for at least 30 minutes.
FOR THE CRUST:
- Proceed with crust per instructions in recipe for one parbaked pie crust.
TO ASSEMBLE:
- Scoop cooled apple filling into parbaked crust. With your hands, break apart the crumbs and disperse all but about 1 cup of them over the top of the apples to cover.
- Place the pie onto a baking sheet lined with parchment and bake at 425° F for 20 minutes. Turn down the temperature to 350° F and continue to bake the pie for another 10 minutes. Remove the pie from the oven and add the rest of the reserved crumb topping (on top of the precooked crumbs). Shield the crust if necessary and return the pie to the oven and bake for an additional 40-50 minutes, or until a knife inserted into the center goes in with no resistance. (If you're using a regular pie pan and not a deep dish, you will need to reduce the baking times).
- Remove from the oven and let cool completely (or be a risk taker and cut while still warm. It'll ooze everywhere, but it'll be so good with a big scoop of vanilla ice cream on top that no one will care how messy it looks). 😋😋😋
Notes
Crumb topping and baking technique adapted from The Food Charlatan's Best Dutch Apple Pie Recipe.
Anita says
Question: Can this be made as a crisp without the crust? Secondly, can the butter in the crumb be replaced with solid coconut oil? My son does neither dairy nor shortening due to sensitivities to additives.
Kim says
I see no reason why it wouldn't work.
Leslie says
What a delicious pie! I could not find Rome apples, so I used pink lady (I read that they are a good substitute). I used a store bought pie crust. Husband and son loved it. I think it’s one of the best apple pies I’ve ever made!
Kim says
Awe, thanks so much, Leslie!!!
Sarah says
I’m wanting to make this pie ahead and freeze it for some gluten-free kids at our youth camp. Would you recommend assembling it and freezing it unbaked to bake later at the camp? Or baking first & then freezing it?
Kim says
You can do either, but I'd prefer to freeze it unbaked and then bake it later.
Judi Forman says
Hi Kim. For the filling, butter is not included in the ingredients. But directions say to include it with the apples when cooking them down. Is all the butter supposed to be in the crumb topping or is some supposed to be in the filling? And if some goes in the filling, how much? Thanks.
Judi Forman says
I put all the butter in the crumb topping - didn’t put any in the filling when cooking the apples down a bit (before assembling and baking). It turned out fantastic! Delicious! Great recipe! Thanks, Kim.
Kim says
I'm so sorry! You are correct--there is butter in the filling, too, and it should be 4 tbsp or 56 grams. I will correct that right now. Thank you so much for catching that!
Drina Boban says
This pie. Wow!!! The crust is so easy to work with and the crumb topping. Are you kidding me?! The pie was devoured on Thanksgiving evening even though multiple non-GF dessert options were available. So, so, so delicious! I can't wait to bust out some more pies for the Xmas holidays. Thank you!
Kim says
Thanks so much, Drina! So glad you and your family enjoyed it 🙂
Drina Boban says
Can't wait to make this, Kim. Two questions: I'm assuming you're peeling the apples first? Also, it doesn't look like you're doing a blind bake of the pie crust first, but can you please confirm? Thanks for all your delicious recipes!
Kim says
Sorry, Drina! I definitely didn't clarify that well did I? Yes, the apples should be peeled first, and no, the crust doesn't need to be blind baked. I added these to the recipe as well.
Thanks for catching that, Drina, and thanks for all your confidence in my recipes 🙂
Drina Boban says
Thanks Kim! Can't wait to try this pie. It looks delicious!
Martha says
I just found your site and some of your delicious looking recipes. I am wondering if Part of the butter can be replaced with shortening in your GF pie crust recipe. Butter is so very expensive.
Thank you for including links to purchase the needed flours and such.
Kim says
Hi, Martha! I'm sure shortening would work just fine.
You are so welcome for the links 🙂