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! 

Sign me up for every single apple dessert right now.  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.

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.

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.

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}

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

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

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4.66 from 138 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

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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

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