This gluten-free and Paleo Apple Crumble Pie starts with an easy grain free pie crust filling with gooey, juicy warmly spiced apples and a sweet crunchy crumble topping. It’s a showstopper for the holiday season and a fun anytime healthier dessert!
Sign me up for every single apple dessert right now. SO ready to bring on fall! Apple desserts always hold an extra special place in my heart. Yes, that sounds beyond cheesy and ridiculous but it happens to be true.
First, fall is my favorite season by far. I guess maybe I’ve never been so into the hot weather. Or, maybe it’s because I have an October birthday and learned to anticipate the fall because it meant presents. Or maybe it’s the food! I have a feeling it’s all three.
In any case, fall is just the best. I’m willing and ready to embrace it as soon as that hint of cooler air comes along, or an acorn hits me in the head, or I find a red leaf on my car. You know, the obvious signs that it’s time to party, apple and pumpkin style.
The other reason I love apple desserts is the cheesy, sentimental one. When Adam and I were first dating, we went to an apple orchard (total cheese, but hey I love apples) and I baked an apple crisp when we got home. Honestly not because I wanted to impress him, but, because I really wanted apple crisp.
Anyway, he watched me make the crumb topping and thought I was some sort of kitchen genius. The rest is history.
In hindsight I might have taken his awe at my super-basic-baking-skills as a red flag that he has limited culinary skills, but, I didn’t think that way back then. Love is not only blind but also doesn’t really consider whether one is capable of cooking dinner for a family of 5 on a semi-regular basis.
But, let’s please get back to this glorious apple crumble pie! I used my easy pie crust recipe for the bottom and a maple-sugar sweetened, warmly spiced apple filling.
You can also use coconut sugar for the filling, but I prefer the flavor of maple sugar if you can get it. I’m hooked on the A & A Maple Sugar sold on Amazon. I used a combination of Honey Crisp and Granny Smith apples and I think I’m never using any other combination again!
The crumble topping is similar to the one I used for my cherry crumble pie. I usually use ghee for the fat, but you can also use grass fed butter if you prefer. If you can’t have any dairy at all, the third option is coconut oil, but this is my least favorite as it tends to melt into the filling too much.
It’s an incredibly simple recipe if you take it in steps. You can make the dough a couple of days ahead of time (I’d say about 3 max) which cuts way down on prep time the day of.
I like to make the crumble before the filling too, and just keep it in the refrigerator while I roll out the crust and make the filling. The oven does all that magical work, and then it’s ready! Just make sure you wait at least 2-3 hours before serving the pie so the filling can thicken up nicely. You won’t be sorry you waited – the result is sweet gooey apple-y perfection!
I hope you’re ready for this gloriously delicious, healthier paleo apple crumble pie! Grab your ingredients and get excited, because fall is here and you are going to LOVE this pie – let’s go!
Apple Crumble Pie {Paleo, Gluten-Free}
Apple Crumble Pie {Paleo, Gluten-Free}
Ingredients
Crust:
- 1 cup blanched almond flour
- 2 Tbsp coconut flour
- 2/3 cup tapioca flour
- 1/2 cup palm oil shortening or grass-fed butter, or a combination of both
- 1 Tbsp maple sugar or coconut sugar
- 1/2 tsp fine grain sea salt
- 1 large egg
Filling:
- 5-6 large apples (a little over 2 lb- I used honey crisp and Granny Smith) peeled, cored, and sliced into 1/4” slices.
- 1/4 tsp salt
- 2 tsp cinnamon
-
1/4
tsp
nutmeg
- 1/4 tsp ginger
- 1 tbsp lemon juice
- 1/4 cup + 2 Tbsp maple sugar or coconut sugar
- 1 tsp pure vanilla extract
- 1 Tbsp tapioca flour or arrowroot
Crumble:
- 6 Tbsp pure maple sugar or coconut sugar
- 1/2 cup blanched almond flour
- 1 tsp cinnamon
- 1/3 cup ghee or grassfed butter, or coconut oil, solid
- 3/4 cup pecans or walnuts chopped
- 1/8 tsp fine grain sea salt
Instructions
For the Crust:
-
In the bowl of a food processor, pulse all ingredients except the egg to create thick crumbs, then pulse/process in the egg until a dough forms. Gather the dough into a ball, wrap in plastic wrap and flatten into discs, then chill while you prepare the apple filling (see below)
-
You can also chill the dough this way until ready to use - simply remove from the fridge to soften it up prior to using.
-
Preheat your oven to 400° F and have a 9” glass pie dish ready before rolling out dough. Roll out into a 12” (approximatelcircle between two sheets of parchment paper, dusting with tapioca or arrowroot to prevent sticking.
-
Remove the top piece of parchment paper, then
-
place your pie dish upside-down over the dough. Using the bottom parchment paper, flip the dough into the dish, carefully removing the parchment once flipped. Finish by pressing it into the bottom and sides of the pie dish to fit - this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!
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Refrigerate the prepared pie crust while you make the crumb topping and filling.
For the apple filling:
-
In a large bowl, toss the sliced apples with the lemon juice to coat, then with remaining ingredients to evenly combine. Place in the refrigerator while making the crumb topping.
For the topping:
-
You can use a pastry blender, fork, or food processor to make the topping. Place all ingredients except for the chopped nuts in a large bowl or food processor. Blend by hand or pulse until you get a crumbly mixture, then stir in the chopped nuts. Chill in the freezer for 5 minutes.
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Meanwhile, remove the crust and filling from the refrigerator. Flute/crimp the edges of the pie crust, then add the apple filling to the crust, leaving excess juice in the bowl. Remove the topping from the freezer and crumble all over the filling.
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Place the pie dish on a baking sheet and loosely cover the top of the pie with foil. Bake in the preheated oven for 20 minutes, then lower the oven temperature to 375° Continue to bake 30 minutes. Once it has about 10-15 minutes left, you can remove the foil so the topping browns.
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Allow the pie to cool at room temperature for at least 2-3 hours before serving. Leftovers can be stored covered in the refrigerator for 4-5 days. Enjoy!
Nutrition
Shop Products and Ingredients:
Want More Paleo Pie and Tart Recipes? Try One of These!
Double Crust Classic Apple Pie
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I love a good apple pie! Looks so delicious and fragrant ♥
Do you think I can use arrowroot instead of the tapioca in the pie crust?
YES!
My husband was just asking me yesterday to make him a gluten free apple pie. This looks fantastic!
Hope you try it out and enjoy!