This apple crumble pie has a flaky grain-free crust, juicy cinnamon apples and a buttery pecan crumble topping. Paleo and gluten-free!
*This apple crumble pie was originally published in 2019 and has been updated with an improved filling and crumble topping, new photos, and additional tips for the best results. The updated filling uses a more precise amount of apples and enough tapioca flour to thicken the filling, while the new topping has a chunkier, more classic crumble texture.
This Apple Crumble Pie has everything I love about classic apple pie, plus a buttery cinnamon crumble topping that makes it even better! A flaky grain-free pie crust is filled with tender, juicy spiced apples and topped with a thick almond flour pecan crumble that gets golden and crisp in the oven.
It’s the perfect fall dessert and a showstopper for Thanksgiving, but it’s easy enough to make anytime apple season rolls around.
The filling is packed with fresh apples, cinnamon, nutmeg, ginger, maple sugar, and vanilla. For the topping, I use almond flour, maple sugar, cinnamon, and chopped pecans for plenty of buttery crumble without any oats or grains.
This apple pie is paleo-friendly, gluten-free, grain-free, and easy to make dairy-free, and it’s especially amazing served slightly warm with a scoop of vanilla ice cream.
Why You’ll Love This Apple Crumble Pie
Apple pie is one of my favorite fall desserts, and adding a crumb topping gives you the best of both worlds: a classic pie crust underneath and a sweet, buttery, crunchy crumble on top.
Here’s what makes this recipe especially good:
- Packed with apples: You’ll get plenty of tender cinnamon-spiced apple filling in every slice.
- Chunky crumble topping: The updated almond flour crumble forms delicious golden clusters instead of melting into the filling.
- Flaky grain-free crust: Almond flour, tapioca, and a little coconut flour create a sturdy paleo crust that holds the apple filling beautifully.
- No oats needed: You get a true crumb topping while keeping the pie completely grain-free.
- Naturally gluten-free: Every part of the pie is made without wheat or gluten.
- Dairy-free option: Use palm shortening in the crust and coconut oil in the crumble if you need the pie to be dairy-free.
- Perfect for fall holidays: This is an impressive Thanksgiving dessert that can be prepared partly in advance.
And of course, a warm slice with vanilla ice cream melting over the crumble is very hard to beat!
I used my easy paleo pie crust recipe for the bottom and a maple-sugar sweetened, warmly spiced apple filling.
Apple Crumble Pie vs. Apple Pie
Traditional apple pie usually has pastry crust on both the bottom and top.
An apple crumble pie, sometimes called apple crumb pie, keeps the bottom pie crust but replaces the top crust with a buttery crumb topping.
I love this version because you still get that classic flaky crust and gooey apple filling, but the cinnamon crumble adds another layer of texture and flavor.
Plus, there’s no second pie crust to roll out!
The Best Apples for Apple Crumble Pie
For the best apple pie filling, I recommend using a combination of sweet and tart firm baking apples.
My favorite combination is Honeycrisp and Granny Smith.
Honeycrisp apples bring lots of fresh apple flavor and sweetness, while Granny Smith apples add tartness and stay firm enough that the filling doesn’t turn into applesauce during the long bake.
Other good baking apples include:
- Pink Lady
- Braeburn
- Jonagold
- Fuji
Using more than one variety gives the filling more interesting flavor and texture.
You’ll need 2 1/4–2 1/2 pounds of apples, or about 6–7 cups once peeled, cored, and sliced.
I recommend slicing the apples about 1/4 inch thick so they become tender while still maintaining some texture.
Ingredients for Paleo Apple Crumble Pie
There are three parts to this pie: the crust, apple filling, and crumb topping.
Almond Flour
Blanched almond flour is used in both the pie crust and crumble.
Make sure you’re using finely ground blanched almond flour, not almond meal, for the best texture.
Tapioca Flour
Tapioca flour gives the grain-free crust structure and flexibility, and it’s also used to thicken the apple filling.
Arrowroot flour can be substituted for the tapioca in the filling and can also be used for dusting the pie dough.
Coconut Flour
Just a small amount of coconut flour helps the pie crust hold together.
Because coconut flour is extremely absorbent, I don’t recommend substituting another flour for it without testing.
Palm Shortening or Butter
For the crust, you can use palm shortening, grass-fed butter, or a combination.
Palm shortening is a great choice when you want the pie to be completely dairy-free, while butter gives the crust a richer flavor.
Maple Sugar
Maple sugar adds sweetness with a mild caramel flavor that pairs perfectly with apples and cinnamon.
Coconut sugar can be substituted.
Apples
Use firm baking apples and peel them before slicing.
A combination of Honeycrisp and Granny Smith is my favorite.
Cinnamon, Nutmeg and Ginger
This combination gives the filling classic warm apple pie flavor without overwhelming the apples.
Pecans or Walnuts
Either works in the crumb topping.
I prefer pecans for their slightly buttery flavor and the way they pair with apples, cinnamon, and maple sugar.
How to Make a Grain-Free Pie Crust
Grain-free pie crust can seem intimidating, but this one is actually very forgiving.
Add the almond flour, coconut flour, tapioca flour, shortening or butter, maple sugar, and salt to a food processor.
Pulse until the mixture forms coarse crumbs.
Add the egg and continue pulsing until a thick dough forms.
Shape the dough into a disk, wrap it, and refrigerate it for about 20–30 minutes.
The dough needs to chill enough to make rolling easier, but if it becomes very firm after a longer chill, simply allow it to soften slightly at room temperature before rolling.
How to Roll Out Paleo Pie Crust
The easiest way to work with grain-free pie dough is between two sheets of parchment paper.
Lightly dust the parchment with tapioca or arrowroot flour and roll the dough into approximately a 12-inch circle.
Remove the top sheet of parchment and carefully transfer the dough into a 9-inch pie dish.
Unlike a gluten-based dough, this crust can crack during transfer.
Don’t worry!
Simply press any cracks back together with your fingers. This dough is actually very easy to repair once it’s in the pie plate.
Press it into the bottom and sides, then trim and crimp the edges.
Place the prepared crust in the refrigerator while you make the crumble and apple filling.
How to Make the Crumble Topping
The updated crumble topping is extra important here because we want distinct, chunky crumbs rather than a topping that melts into the apples.
Combine the almond flour, maple sugar, cinnamon, and salt.
Add solid but slightly softened ghee, butter, or coconut oil and work it into the dry ingredients using a fork or pastry blender.
You should have a mixture of smaller crumbs and larger clusters.
Stir in the chopped pecans or walnuts.
Keep the crumble cold while you prepare the apples.
How to Make the Apple Pie Filling
I recommend preparing the apple filling last.
This prevents the sliced apples from sitting in sugar for a long time and releasing excessive amounts of liquid before the pie goes into the oven.
Peel, core, and slice the apples about 1/4 inch thick.
Toss them first with lemon juice.
Then add the maple sugar, cinnamon, nutmeg, ginger, salt, tapioca flour, and vanilla.
Toss thoroughly so every apple slice is coated.
Assemble the pie right away rather than leaving the filling to sit.
How to Assemble Apple Crumble Pie
Remove the chilled pie crust from the refrigerator.
Transfer all of the apple mixture to the prepared crust, arranging the slices relatively snugly and mounding them slightly toward the center.
Make sure to scrape the spices and starch remaining in the bowl over the apples.
Remove the chilled crumb topping and generously crumble it over the entire surface of the pie.
Don’t break every piece into tiny crumbs. Leaving some larger clusters gives the baked topping much better texture.
How to Bake Apple Crumble Pie
Place the pie dish on a large rimmed baking sheet before putting it in the oven. This will catch any apple juices that bubble over during baking.
Begin by baking the pie at 400°F for 20 minutes.
Then lower the oven temperature to 375°F and continue baking for another 35-45 minutes.
There’s no need to cover the pie at the beginning.
Instead, watch the color as it bakes. If the crust edges or crumble are getting too dark before the filling is ready, loosely tent the pie with foil.
Don’t rely only on the timer to tell you when the pie is finished.
The pie is ready when:
- The crumble is deeply golden brown.
- The apple filling is visibly bubbling around the edges.
- You can see bubbling closer to the center of the pie as well.
That bubbling is especially important because it tells you that the filling has gotten hot enough for the starch to properly thicken the apple juices.
The Most Important Step: Let the Pie Cool!
This is probably the hardest part of making apple pie, but it’s worth it.
Let the pie cool at room temperature for at least 3 hours before slicing.
Straight from the oven, the apple filling will still be very loose.
As the pie cools, the tapioca thickens the apple juices and the filling sets enough to give you clean, beautiful slices.
If you cut the pie too early, it can taste delicious but fall apart on the plate.
Tips for the Best Apple Crumble Pie
Use a mixture of apples.
Combining sweet and tart baking apples gives you better flavor and texture than relying on just one variety.
Slice the apples evenly.
Aim for about 1/4-inch slices so they cook at roughly the same rate.
Measure your apples.
Apple sizes vary tremendously. Using weight or the 6–7 cup measurement gives you a more consistent filling.
Prepare the filling last.
Once sugar is mixed with sliced apples, it begins pulling out their moisture. Assemble the pie shortly after mixing.
Keep the crust and crumble chilled.
Cold fat helps both maintain better texture during baking.
Don’t worry if the crust cracks.
Grain-free pie dough doesn’t have gluten to give it elasticity, so some cracking is normal. Just press it back together.
Bake until the filling bubbles.
A golden topping alone doesn’t necessarily mean the apple filling is finished.
Use foil only when needed.
Starting uncovered allows the crumble to brown and crisp. Tent the pie later if it’s becoming too dark.
Cool before slicing.
Give the pie at least 3 hours so the filling can properly set.
Frequently Asked Questions
Is apple crumble pie the same as apple crumb pie?
Yes. The names apple crumble pie and apple crumb pie are often used interchangeably for an apple pie made with a crumb or streusel-style topping instead of a traditional top crust.
Is this apple crumble pie gluten-free?
Yes. The pie crust and crumble are made with almond flour, tapioca flour, and coconut flour rather than wheat flour, making the recipe completely gluten-free and grain-free.
Is this apple crumble pie paleo?
Yes. When made with paleo-friendly ingredients such as maple sugar or coconut sugar and palm shortening, ghee, or coconut oil, the recipe is paleo-friendly.
Can I make this apple pie dairy-free?
Yes.
Use palm shortening for the pie crust and refined coconut oil for the crumble topping to make the pie completely dairy-free.
Can I substitute arrowroot for tapioca flour?
Arrowroot can be substituted for tapioca in the apple filling.
It can also be used to dust the parchment when rolling the pie dough.
Do I need to precook the apples?
No.
The apples cook directly in the pie, which keeps the recipe simpler and allows them to retain some texture rather than becoming overly soft.
Do I need to blind bake the pie crust?
No.
The crust and apple filling bake together, so there’s no need for an extra blind-baking step.
Why is my apple pie filling runny?
Apple pie filling is naturally very loose when it first comes out of the oven.
First, make sure the filling was bubbling before removing the pie from the oven. The starch needs enough heat to activate and thicken the juices.
Then give the pie at least 3 hours to cool before slicing. The filling thickens considerably as it cools.
Why should I make the apple filling last?
Sugar immediately begins drawing moisture out of sliced apples.
Making the filling just before assembling the pie minimizes excess liquid and gives you more consistent results.
Can I make the crumble without nuts?
The pecans or walnuts add crunch and flavor to this particular topping. If you need a nut variation beyond the almond flour already used in the recipe, the recipe would need additional testing.
What to Serve with Apple Crumble Pie
This pie is delicious all on its own, but my favorite way to serve it is slightly warm with a scoop of vanilla ice cream.
The cold, creamy ice cream melting into the warm cinnamon apples and crunchy crumble is especially good for a fall dinner or Thanksgiving dessert.
A drizzle of paleo caramel sauce would also be delicious for an extra-special holiday version.
This Apple Crumble Pie is one of those desserts that really gives you everything at once: flaky pie crust, layers of juicy cinnamon apples, and a thick golden crumble topping.
The updated recipe makes the filling more consistent and gives the topping bigger, buttery crumbs while keeping the whole pie gluten-free, grain-free, and paleo-friendly.
Serve a generous slice with vanilla ice cream for the ultimate fall dessert or add it to your Thanksgiving menu when you want something everyone will be excited to see on the dessert table.
I hope you’re ready to bake – let’s go!
More Paleo Apple Recipes
If you’re ready for more fall apple baking, try:
- Paleo Apple Pie Bars
- Apple Crumb Muffins
- Paleo Apple Crisp
- Classic Paleo Apple Pie
- Apple Cinnamon Bread
- Apple Crumb Cake
- Paleo Apple Cider Donuts
More Paleo Thanksgiving Desserts
For your Thanksgiving dessert table, try this pie along with:
- Classic Pumpkin Pie
- Caramel Pecan Pie
- Pumpkin Cheesecake
- Chocolate Pecan Pie
- Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Bundt Cake
Apple Crumble Pie {Paleo, Gluten Free, Easy!}
This apple crumble pie has a flaky grain-free crust, juicy cinnamon apples and a buttery pecan crumble topping. Paleo and gluten-free!
Ingredients
Crust:
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- 2/3 cup tapioca flour or arrowroot flour plus more for rolling
- 1/2 cup palm shortening grass-fed butter, or a combination, chilled
- 1 tablespoon maple sugar or coconut sugar
- 1/2 teaspoon fine sea salt
- 1 large egg
Crumble Topping:
- 3/4 cup blanched almond flour
- 6 tablespoons maple sugar or coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 cup ghee grass-fed butter, or refined coconut oil, solid but slightly softened
- 1/2 cup pecans or walnuts chopped
Apple Filling:
- 2 1/4 –2 1/2 pounds firm baking apples about 6–7 cups once peeled, cored, and sliced into 1/4-inch slices
- 1 tablespoon fresh lemon juice
- 1/3 cup maple sugar or coconut sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fine sea salt
- 2 tablespoons tapioca flour or arrowroot flour
- 1 teaspoon pure vanilla extract
Instructions
Make the crust:
-
Add the almond flour, coconut flour, tapioca flour, shortening or butter, maple sugar, and salt to the bowl of a food processor. Pulse until the mixture resembles coarse crumbs. Add the egg and pulse again until a thick dough begins to form.
-
Gather the dough into a ball, flatten it into a disk, wrap it, and refrigerate for 30 minutes. You can also make this in advance and chill up to 24 hours.
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Preheat the oven to 400°F and have a 9-inch pie dish ready.
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Place the chilled dough between two sheets of parchment paper. Lightly dust with tapioca flour if needed and roll it into approximately a 12-inch circle.
-
Remove the top sheet of parchment. Place the pie dish upside down over the dough, then use the bottom sheet of parchment to carefully flip the dough into the dish. Remove the parchment and gently press the dough into the bottom and sides of the pie dish. The dough may crack as you work with it; simply press any cracks back together with your fingers. Trim and crimp the edges as desired.
-
Place the prepared crust in the refrigerator while you make the crumble. You can also prepare the crumble topping while the dough chills, storing in the refrigerator until ready to use.
Make the crumble topping:
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In a medium bowl, combine the almond flour, maple sugar, cinnamon, and salt.
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Add the solid but slightly softened ghee, butter, or coconut oil. Use a fork or pastry blender to work the fat into the dry ingredients until a crumbly mixture forms with some larger pieces. Stir in the chopped pecans or walnuts. Place the crumble in the refrigerator or freezer while you prepare the apple filling.
Make the apple filling:
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Peel and core the apples, then slice them about 1/4-inch thick.
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Place the apples in a large bowl and toss with the lemon juice.
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Add the maple sugar, cinnamon, nutmeg, ginger, salt, tapioca flour, and vanilla. Toss thoroughly until all the apple slices are evenly coated. Assemble the pie right away rather than allowing the filling to sit too long.
Assemble and bake:
-
Remove the chilled crust and crumble topping from the refrigerator. Spoon the apple filling into the crust, arranging the apples so they fit relatively snugly and mounding them slightly toward the center. Scrape any seasoning and starch mixture remaining in the bowl over the apples.
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Crumble the topping evenly over the entire apple filling, leaving some larger clusters for texture.
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Place the pie dish on a large baking sheet to catch any drips. Bake at 400°F for 20 minutes. Without removing the pie from the oven, reduce the temperature to 375°F and continue baking for another 35–40 minutes.
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The crumble will brown fast, so when you lower the temperature, loosely tent the pie with aluminum foil to prevent over-browning. The pie is ready when the crumble is deep golden brown and the apple filling is visibly bubbling around the edges and toward the center.
Cool and serve:
-
Allow the pie to cool at room temperature for at least 3 hours before slicing. This cooling time is important because the filling will continue to thicken and set as it cools. Serve slightly warm or at room temperature, on its own or with vanilla ice cream.
Recipe Video
Recipe Notes
*For the apples: I recommend a combination of Honeycrisp and Granny Smith for the best balance of sweetness, tartness, and texture.
**Cover leftovers and store in the refrigerator for up to 4–5 days.
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This Apple Crumble Pie recipe looks delicious, especially since it’s both paleo and gluten-free—perfect for enjoying a treat without the usual guilt. I love how the article explains the ingredients and steps clearly, making it approachable even for beginner bakers. Personally, while indulging in desserts like this, I also keep some Trolli Gummy Pops nearby; it’s fun to have a sweet snack while enjoying your baking creations. Do you usually bake desserts for special occasions or just for everyday treats?
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Made this last night for dessert and the flavor was amazing! The apples were still pretty crunchy, so I think next time I’ll bake either bake it longer at 375, or do a quick cook of the apples before putting them in the pie! Either way, it was really good and will be making it again bc the flavor was awesome!