Apple Pie w/ Crumble Top - GF

Monday, September 23, 2013

As most of you know yesterday marked the first official day of fall. When I think of fall, I think of cool fresh air, beautiful colors, and of course apple orchards! So, I thought it would be appropriate to make this first recipe post a posting of a gluten free, crumble top, apple pie.           

The boyfriend and I had the chance to visit my parent’s house this weekend where I knew a 5min drive into the country would bring us to one of my favorite apple orchards I’ve been too.

After getting our bag full of apples I like to simply let them soak in a sink full of water to get the little bugs that may be hiding out of sight off and give them a light scrubbing. Then the fun can begin!  Get messy, have fun, eat a little of it as you go, and most of all ENJOY a delicious dish that is gluten free and almost added sugar free!!!  =]


Pie Crust:

Apple Pie Filling:

  • 7 apples 
  • ½ c sweetener 
  • 1 tsp cinnamon
  • ½ tsp nutmeg 
  • 2 tsp lemon juice 
  • 1 tsp vanilla extract 
  • ¼ tsp salt 
Crumble Top:

  • ¾ c light brown organic sugar
  • ¾ c gluten-free all-purpose flour mix
  • ½ tsp nutmeg
  • 6 tbsp butter 

  1. For the pie crust: Add the flour mix and the sugar together. Then add cut pieces of butter, egg, and vanilla. 
  2. Mix with a fork as best as you can until evenly mixed. 
  3. Use your hands and mix the rest of the way. If it seems too dry add a tiny bits of water until it sticks together just right. Form into a ball, wrap with plastic and stick in fridge to cool.
  4. For the apple pie filling: Use apples that taste good to you. I personally always like to use some sweet tasting apples mixed with some tart tasting ones but if you want all sweet or all tart then go for it! All you need to do here is mix everything together in one large bowl until all of the thin apple slices are evenly coated.
  5. For the crumble top: Mix the brown sugar, flour mix, and nutmeg together. Then add chilled pieces of cut butter. Using a fork (I preferred to use my hands) mix until coarsely crumbled.
  6. First take your pie dish and coat it in coconut oil. 
  7. Take out the chilled piecrust and roll out onto saran wrap. Then flip over onto pie dish and poke holes in it with a fork. If you have leftover crust, I like to roll them back out and sprinkle with sweetener and cinnamon and bake on a different sheet for a few minutes until flaky.
  8. Pour in the apple filling. Don’t be afraid to get pretty high in the middle with this. It will cook down a bit in the oven. I’d say as long as the apple slices aren’t sliding off then go as high as you want! ;)
  9. Top with the crumble mixture.  You might have to press lightly on it to make it stick to the apples but don’t push so hard that you flatten it.
  10. Then bake at 400 degrees for a good 45min. If you are afraid that the edges of the crust will burn you can cover them in tinfoil. Mine did just fine but all ovens are different. 

You Might Also Like


  1. What no honey?????

  2. Honey is always a great addition! We were going for more of a no-sugar added recipe but if you're looking to splurge you can always drizzle some honey over the pie or ice cream that you might add to it! :)

  3. What kind of "zero calorie sweetener" do you use? Is this the same as an artificial sweeteners - - aren't they bad for you???

    1. It is probably a good idea to avoid most artificial sweeteners. Some studies have indicated they are related to metabolic issues.

  4. Acceptable zero-calorie sweeteners would be Stevia or Xylitol. Some people would argue did splenda is okay but I believe the jury is still out on that issue.