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9.14.19

Apple Crumble Pie {Paleo, Gluten-Free}

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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! 

an apple pie with crumble topping and a scoop of ice cream on top

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.

cinnamon coated apple slices layered in an unbaked pie shell

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.

How to Make Paleo Pie Crust

It’s a lot easier than you might think!

  • Instead of all-purpose wheat flour, you’ll combine almond flour, coconut flour, and tapioca. Maple sugar and sea salt give the crust just enough flavor to compliment the sweet apple filling.
  • Use palm oil shortening as a plant-based substitute for butter, or use grass-fed butter if you’re not dairy free. You can even use a combination of both if you like!
  • To make the crust, you’ll first want to pulse or blend the dry ingredients and butter together to create a thick crumb consistency.
  • Next, a large egg will act as a binder for the crust dough. Add it into your food processor or blender and pulse to form dough.
  • Finally, you’ll gather the dough and form it into a ball. At this point you can separate it into two parts, then wrap them in plastic wrap, form them into discs, and refrigerate them until you’re ready to bake your pie.

an unbaked apple pie with crumble topping in a glass pie dish over a blue marble background

Ingredients in Paleo Apple Pie Filling

  • Apples (peeled, cored, and sliced)
  • Salt
  • Cinnamon
  • Nutmeg
  • Ginger
  • Lemon juice
  • Maple sugar
  • Vanilla extract
  • Tapioca flour for thickening (you can substitute arrowroot powder if needed)

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 Best Paleo Apple Pie Recipe

Every apple crumb pie has 3 main elements – the bottom crust, the filling, and the crumb topping.

Here’s how to make a grain free apple pie:

  1. Roll out your chilled pie dough first. I like to do this between two sheets of parchment paper dusted with a bit of arrowroot powder. I use a 9 inch pie dish, so I try to roll my dough out into a circle, about 12 inches in diameter. Place your pie dough in the bottom of your pie dish and trim the edges of the crust so it’s not hanging over the edge of the dish. Crimp the edges of the dough.
  2. Next, make the filling. Get a large bowl and add the lemon juice and apples. Toss the apples in the juice. Then, add the spices, vanilla, sugar, and tapioca powder and toss everything together, making sure that the apples are completely coated. Place the cinnamon apple filling in the pie dish. If there’s a lot of juice in the bottom of the bowl, discard it.
  3. Last, mix the crumb topping. You’ll combine the almond flour with butter, cinnamon, sugar, chopped pecans, and salt until well combined. Sprinkle the crumb topping over the top of the apples. Bake in a 400 degree oven for 20 minutes, then lower the heat to 375 degrees and bake for 30 more minutes.

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.

a baked pie with a browned crumble topping with whole red apples to the side and a blue and white striped napkin

Tips for Making Apple Pie

  • 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.
  • Since there’s no gluten in the pie dough, it will tear easily. Be sure to handle with care!
  • 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.
  • 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!
  • You can keep this gluten free Paleo Apple Crumble Pie in the fridge for 4-5 days.

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}

a slice of apple pie with a scoop of white ice cream on top on a white plate

Apple Crumble Pie {Paleo, Gluten-Free}

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!
Author: Michele Rosen
Prep Time: 45 minutes
Cook Time: 50 minutes
cooling time: 2 hrs
Course: Baking/Dessert
Cuisine: Paleo
Keyword: apple crumble, apple pie, apples, desserts, grain free
Servings: 10 servings
Print this Recipe
Did you make this recipe?
Leave a review
4.59 from 58 votes

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:

  1. 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 a disc, then chill while you prepare the apple filling (see below)

  2. You can also chill the dough this way until ready to use - simply remove from the fridge to soften it up prior to using.
  3. Preheat your oven to 400° F and have a 9” glass pie dish ready before rolling out dough. Roll out into a 12” (approximate circle between two sheets of parchment paper, dusting with tapioca or arrowroot to prevent sticking.

  4. Remove the top piece of parchment paper, then
  5. 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!
  6. Refrigerate the prepared pie crust while you make the crumb topping and filling.

For the apple filling:

  1. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Recipe Video

Nutrition

Calories: 456kcal
Carbohydrates: 44g
Protein: 5g
Fat: 31g
Saturated Fat: 11g
Cholesterol: 33mg
Sodium: 270mg
Potassium: 187mg
Fiber: 6g
Sugar: 27g
Vitamin A: 262IU
Vitamin C: 5mg
Calcium: 75mg
Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo Pie and Tart Recipes?  Try One of These!

Caramel Pecan Pie

Double Crust Classic Apple Pie

Cherry Crumble Pie 

Classic Pumpkin Pie

Coconut Custard Pie 

Salted Caramel Apple Tart

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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  • Cherry Crumble Pie {Paleo, Gluten-Free}
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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Natalie says

    September 15, 2019 at 12:48 am

    5 stars
    I love a good apple pie! Looks so delicious and fragrant ♥

    Reply
  2. Susan says

    September 15, 2019 at 7:34 am

    Do you think I can use arrowroot instead of the tapioca in the pie crust?

    Reply
    • Linda says

      September 15, 2019 at 7:02 pm

      YES!

      Reply
  3. Suzanne says

    September 29, 2019 at 9:41 pm

    My husband was just asking me yesterday to make him a gluten free apple pie. This looks fantastic!

    Reply
    • Michele says

      October 1, 2019 at 8:17 am

      Hope you try it out and enjoy!

      Reply
  4. Christina says

    November 10, 2019 at 12:09 pm

    5 stars
    Made this last night and it was delicious!!! The glass dish is important, I used my stoneware pie plate and had some sticking, but it was still delicious. Friends didn’t realize it was grain and dairy free

    Reply
  5. Susie says

    November 11, 2019 at 4:00 pm

    Could this be made ahead then frozen? And thawed and baked the day before an event?

    Reply
  6. bre says

    November 12, 2019 at 6:42 pm

    Didn’t realize that the ghee had to be solid when mixing it to make the crust 🙁 Can’t get the right consistency by putting it in the fridge. Any suggestions on what to make with this batch of crust or how to correct it?

    Reply
  7. Lisa says

    November 20, 2019 at 1:07 am

    Could you use palm oil shortening instead of ghee or butter in the crumble? Or would it melt away too much like the coconut oil? I need to make it dairy free. thanks!

    Reply
  8. Sue says

    November 24, 2019 at 10:31 am

    Looks fantastic! Could this recipe be made without the crust as an apple crumble?

    Reply
  9. Pamela Caughman says

    November 24, 2019 at 10:58 pm

    Would it be ok to make this Tuesday before Thanksgiving? If so would I go ahead and bake it or mostly bake it and then refrigerate and reheat on turkey day? Too much to do Wednesday and Thursday but this sounds great!

    Reply
  10. Diana says

    December 25, 2019 at 4:40 pm

    5 stars
    This apple pie is excellent!!!! Made it for Christmas Eve and everyone said it was the best apple pie they’d ever had!!!!

    Reply
  11. Megan Finan says

    February 4, 2020 at 9:44 pm

    This was delicious! I skipped the bottom crust and made an apple crumble instead of a pie. The mixture of Granny Smith and Honey crisp apples is key. The topping was a great consistency, wonderful flavor and browned very nicely in the oven. Approved by non paleo dinner guests too!

    Reply
  12. Mary Stubrich says

    March 13, 2020 at 12:24 pm

    I have the pie in the oven, smells delicous! My crust was super thin, because I only rolled one of the discs. I couldn’t find clarification on after chilling he dough, was I suppose to combine the 2 discs into 1 dough again? In the meantime, I figure less carbs in my skinny crust. Please clarify, thank you for the recipe!

    Reply
    • Michele says

      March 13, 2020 at 12:45 pm

      Sorry about that it was just supposed to read “disc” not discs! But I’m impressed you were able to work with just one – bravo!

      Reply
  13. Sheryl says

    May 13, 2020 at 9:06 pm

    5 stars
    This pie is amazing! LOVE it! I uploaded a photo of it to Pinterest. I used a purchased crust and used hazelnut meal instead of almond flour in the topping as I’m allergic to almonds. That worked well! Will definitely make this again! Thank you for sharing the recipe!

    Reply
  14. Sybil says

    June 22, 2020 at 11:24 am

    5 stars
    Everything about this was fantastic. I cut up too many apples so I had to bake it longer before taking off the foil. The crust does take some extra care getting into the pie plate but it is forgiving enough to patch and crimp until it fits the pan properly. It was just sweet enough. We ate it both with and without ice cream. It’s a keeper!

    Reply
  15. Karon McCormick says

    July 2, 2020 at 11:28 am

    5 stars
    To die for, the absolute best apple pie crumble I have ever tasted. This won’t last 10 minutes at the 4th of July BQ I am going to.

    Reply
  16. Chelsea says

    September 12, 2020 at 11:12 am

    5 stars
    So delicious!! I wanted to make an apple dessert for a family dinner and was happy to find this recipe. My daughter and I made this together and it was pretty simple to make it all at once. It was delicious. Even my husband, who doesn’t like fruit desserts or cinnamon, had 2 servings!

    Reply
  17. TMo says

    September 28, 2020 at 11:42 am

    5 stars
    Went apple picking yesterday then made this pie, absolutely delicious! Even my husband, who loves all things gluten, agreed. Saving this recipe for the holidays!

    Reply
  18. Fahra says

    October 3, 2020 at 7:21 pm

    5 stars
    This was the best apple pie I’ve ever had!! My family loved it. Thank you for the recipe.

    Reply
  19. Mich says

    October 3, 2020 at 7:56 pm

    5 stars
    Great pie. My crust was difficult and wasn’t coming off the parchment after rolling it out. So I greased the dish and literally spooned it into the pie plate. It work! When serving, it sliced very nicely.

    Reply
  20. Danielle says

    November 4, 2020 at 1:33 pm

    I just made this and it’s great! Can I freeze prior to baking to have extras?

    Reply
  21. Ruthie says

    November 20, 2020 at 9:35 am

    Don’t have tapioca only arrowroot flours 🙁 Can one substitute? Thank you

    Reply
  22. Hannah says

    November 22, 2020 at 3:45 am

    Can we make the dough with a vita mix or by hand with a fork? I don’t have a fork

    Reply
  23. Hannah says

    November 24, 2020 at 6:18 pm

    Can I make this a day ahead for thanks giving and them it reheats well??!! Please let me know 😊

    Reply
  24. Kelly says

    December 26, 2020 at 4:38 pm

    5 stars
    As the only one in the house that eats gluten-free, my family is often skeptical of my gluten-free baked goods (due to a fair number of fails). I made this for Christmas and my family RAVED about it. It was absolutely delicious! I am so grateful for your amazing paleo treats that my family and I can both enjoy.

    Reply
  25. Sofia says

    December 30, 2020 at 1:34 pm

    Hi! I only have almond flour 🙁 can I skip coconut and tapioca? Thanks!!

    Reply
  26. kory says

    January 15, 2021 at 5:25 pm

    Thanks for the recipe!
    Just stumbled across your blog and you are adorable and creative!

    Reply
  27. Tina says

    February 27, 2021 at 1:46 pm

    Hiya- Do you think frozen apple slices would work with this? I freeze the apples myself if I get too many and Ive been debating trying it in this pie! Im worried that it may come out too soggy and mushy though.

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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