Description
A delightful Gluten Free Vegan Apple Crumble Pie featuring a crisp gluten free crust, juicy cinnamon-spiced apple filling, and a crunchy oat and almond flour crumble topping, perfect for a cozy dessert or festive occasion.
Ingredients
Scale
Pie Crust
- 1 Gluten Free Pie Crust (prepared as per link in instructions)
Apple Filling
- 6 large apples, peeled, cored and sliced 1/4 inch thick (8-10 cups total, a mix of Granny Smith and Pink Lady recommended)
- 3/4 cup brown sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon pure vanilla extract
Crumble Topping
- 3/4 cup gluten free rolled oats
- 1/2 cup almond flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted coconut oil (or applesauce for oil-free option)
Instructions
- Prepare Pie Crust: Prepare the gluten free pie crust according to the provided instructions and bake it for 12 minutes. Remove from oven and set aside.
- Mix Apple Filling: In a large bowl, combine the sliced apples, brown sugar, cornstarch, lemon juice, ground cinnamon, nutmeg, and vanilla extract. Toss well to coat the apples evenly and set aside while preheating the oven.
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit.
- Make Crumble Topping: In a medium bowl, mix together the gluten free rolled oats, almond flour, brown sugar, and cinnamon. Stir in the melted coconut oil (or applesauce) with a spatula until the mixture becomes thick and crumbly.
- Assemble Pie: Spoon the apple filling into the pre-baked crust, leaving some juice behind in the bowl to prevent the pie from becoming too watery. Evenly sprinkle the crumble topping over the apples.
- Bake Pie: Bake the pie in the preheated oven for 55 minutes or until the topping is golden brown and the filling has thickened. Use a pie crust shield or foil to prevent the crust edges from burning.
- Cool and Serve: Allow the pie to cool for at least 2-3 hours to let the filling thicken before slicing. Serve optionally with non-dairy vanilla ice cream or coconut whip.
- Storage: Cover leftovers and refrigerate for up to 4-5 days if it lasts that long.
Notes
- For a low fat or oil-free option, substitute the melted coconut oil in the crumble topping with applesauce.
- Use a pie crust shield or foil to protect the crust edges from burning during baking.
- The combination of Granny Smith and Pink Lady apples provides a balanced tart and sweet flavor.
- Letting the pie cool for several hours is important for the filling to set properly.
- Gluten free rolled oats must be certified gluten free to maintain the recipe’s gluten free status.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
