Gluten Free Apple Pie with Crumb Topping
This gluten free apple pie with crumb topping features tender cinnamon apples and buttery streusel. Perfect for holidays and easier than you think!
You know what? The first time I made a gluten free apple pie, I was terrified it’d turn out soggy or fall apart when I sliced it. But here’s the thing—this gluten free apple pie recipe with crumb topping is actually easier than traditional pie because you skip the fussy top crust entirely.
Instead, you get a buttery, cinnamon-spiced crumble that bakes up golden and crisp while tender apple slices bubble underneath. Whether you’re planning Thanksgiving dessert or just craving something cozy on a chilly afternoon, this dutch apple pie delivers that classic flavor without the gluten.
The secret? A flaky gluten free pie crust that actually holds together, plus a foolproof crumb topping that comes together in minutes. I’ve tested this recipe dozens of times to make sure it works for beginners and busy families alike.
Why This Gluten Free Apple Pie Works Every Time
Traditional apple pies can be tricky even with gluten, so I’ve built in some smart shortcuts. The par-baked crust prevents that dreaded soggy bottom, while the crumble topping means you don’t have to wrestle with rolling out a second crust layer.
This gluten free pie crust recipe uses a tested flour blend that creates the perfect flaky texture. According to research on gluten-free baking science, the right combination of starches and binders mimics gluten’s structure beautifully.
Table of Contents
Gluten Free Apple Pie Recipe with Crumb Topping
Equipment
- 9-inch deep dish pie plate
- Rolling Pin
- Parchment paper
- Pie weights or dried beans
- Kitchen shears
- Fork
- Medium bowl
- Large bowl
- Whisk
- Pastry brush
Ingredients
For the Crust
- 1 recipe gluten free pie crust chilled
- 1 egg white for brushing
For the Crumble Topping
- 1 cup all purpose gluten free flour blend 140 g
- ½ teaspoon xanthan gum omit if your blend already contains it
- ⅓ cup packed light brown sugar 73 g
- ¼ cup granulated sugar 50 g
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg optional
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter 112 g, melted and cooled
For the Filling
- 2 ½ pounds Granny Smith apples about 5 large apples, peeled, cored and sliced thin
- ½ cup granulated sugar 100 g
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Grease lightly a 9-inch deep dish pie plate and set it aside. Prepare your gluten free pie crust according to the recipe instructions through Step 6, where you smooth out the chilled dough.
- Preheat your oven to 375°F. Place the dough on a lightly floured piece of parchment paper, dust the top with flour, and roll into an 11-inch round about 3/8-inch thick. The dough should feel cool and pliable—if it’s cracking, let it rest a minute at room temperature.
- Roll the gluten free pie crust loosely around your rolling pin, then gently unroll it over the prepared pie plate. Press the crust into the bottom and up the sides, using your fingertips to smooth out any air pockets.
- With kitchen shears, trim the crust so only 1/4-inch hangs over the edge. Tuck that excess under itself and crimp the edge all the way around—I like using my thumb and index finger to make a simple wavy pattern. Pierce the bottom with a fork about 8-10 times, then pop the whole thing in the freezer for 10 minutes.
- Remove the chilled pie plate from the freezer and line the crust with a large piece of parchment paper. Fill it with pie weights or dried beans—enough to reach the top of the crust and hold it in place while baking.
- Place the weighted pie in the center of your preheated 375°F oven and bake for 10 minutes. The edges should just start to look set but not browned yet.
- Remove from the oven, carefully lift out the parchment and weights, and brush the bottom and sides of the crust with egg white. This creates a seal that keeps the filling from making your gluten free apple pie soggy. Return to the oven for 3 more minutes, then remove and reduce oven temperature to 350°F.
- In a medium bowl, whisk together the gluten free flour, xanthan gum, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Use your fingers or a fork to break up any brown sugar lumps—you want it completely smooth.
- Pour in the melted butter and stir until the mixture looks like wet sand and clumps when you squeeze it. The crumble should hold together but still be crumbly. Place the bowl in the refrigerator or freezer to chill for at least 10 minutes until very firm—this helps it bake up crispy instead of greasy.
- In a large bowl, toss your thin apple slices with sugar, cinnamon, and salt. Let them sit for a few minutes to release some juice—you’ll see the bowl getting a little liquid at the bottom, which is perfect.
- Transfer the apple slices to your par-baked crust, but leave behind most of that liquid (it’ll make your pie too wet). Pile the apples high—they’ll cook down as they bake and you’ll be glad you were generous.
- Remove your chilled crumble topping and use a fork to break it into large chunks. Scatter these evenly over the apples, covering them completely. Press gently so the topping adheres—it should look like a rustic, bumpy blanket of buttery goodness.
- Place your gluten free apple pie in the center of the 350°F oven and bake for 45 minutes. You’re looking for a golden brown crumble topping and apple filling that’s bubbling enthusiastically around the edges.
- If the crust edges start getting too dark during the last 15 minutes, tent them loosely with aluminum foil. Remove the finished pie from the oven and let it cool completely—about 1 hour—before slicing.
Notes
Ingredients
For the Crust
- 1 recipe gluten free pie crust, chilled
- 1 egg white, for brushing
For the Crumble Topping
- 1 cup (140 g) all purpose gluten free flour blend
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- ⅓ cup (73 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg (optional)
- ¼ teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter, melted and cooled
For the Filling
- 2 ½ pounds Granny Smith apples (about 5 large apples), peeled, cored and sliced thin
- ½ cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
Instructions
Make & Shape the Crust
Grease lightly a 9-inch deep dish pie plate and set it aside. Prepare your perfectly flaky gluten free pie crust according to the recipe instructions through Step 6, where you smooth out the chilled dough.
Preheat your oven to 375°F. Place the dough on a lightly floured piece of parchment paper, dust the top with flour, and roll into an 11-inch round about 3/8-inch thick. The dough should feel cool and pliable—if it’s cracking, let it rest a minute at room temperature.
Roll the gluten free pie crust loosely around your rolling pin, then gently unroll it over the prepared pie plate. Press the crust into the bottom and up the sides, using your fingertips to smooth out any air pockets.
With kitchen shears, trim the crust so only 1/4-inch hangs over the edge. Tuck that excess under itself and crimp the edge all the way around—I like using my thumb and index finger to make a simple wavy pattern. Pierce the bottom with a fork about 8-10 times, then pop the whole thing in the freezer for 10 minutes.
Par-Bake the Pie Shell
Remove the chilled pie plate from the freezer and line the crust with a large piece of parchment paper. Fill it with pie weights or dried beans—enough to reach the top of the crust and hold it in place while baking.
Place the weighted pie in the center of your preheated 375°F oven and bake for 10 minutes. The edges should just start to look set but not browned yet.
Remove from the oven, carefully lift out the parchment and weights, and brush the bottom and sides of the crust with egg white. This creates a seal that keeps the filling from making your gluten free apple pie soggy. Return to the oven for 3 more minutes, then remove and reduce oven temperature to 350°F.
Make the Crumble Topping
In a medium bowl, whisk together the gluten free flour, xanthan gum, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Use your fingers or a fork to break up any brown sugar lumps—you want it completely smooth.
Pour in the melted butter and stir until the mixture looks like wet sand and clumps when you squeeze it. The crumble should hold together but still be crumbly. Place the bowl in the refrigerator or freezer to chill for at least 10 minutes until very firm—this helps it bake up crispy instead of greasy.
Make the Filling & Assemble
In a large bowl, toss your thin apple slices with sugar, cinnamon, and salt. Let them sit for a few minutes to release some juice—you’ll see the bowl getting a little liquid at the bottom, which is perfect.
Transfer the apple slices to your par-baked crust, but leave behind most of that liquid (it’ll make your pie too wet). Pile the apples high—they’ll cook down as they bake and you’ll be glad you were generous.
Remove your chilled crumble topping and use a fork to break it into large chunks. Scatter these evenly over the apples, covering them completely. Press gently so the topping adheres—it should look like a rustic, bumpy blanket of buttery goodness.
Make-Ahead Option: At this point, you can cover the assembled pie securely and freeze it for up to 2 months. When you’re ready, just bake from frozen following the same instructions—you might need an extra 5-10 minutes in the oven.
Bake the Pie
Place your gluten free apple pie in the center of the 350°F oven and bake for 45 minutes. You’re looking for a golden brown crumble topping and apple filling that’s bubbling enthusiastically around the edges.
If the crust edges start getting too dark during the last 15 minutes, tent them loosely with aluminum foil. Remove the finished pie from the oven and let it cool completely—about 1 hour—before slicing. I know waiting is hard, but cutting into a hot pie means runny filling!
Substitutions
Flour Blend: I recommend Better Batter, King Arthur Measure for Measure, or Bob’s Red Mill 1-to-1. Each creates a tender crumble topping that bakes up beautifully crisp. If you’re using a blend without xanthan gum, be sure to add the ½ teaspoon called for in the recipe.
Apples: While Granny Smith apples are classic for their tart flavor and firm texture, you can mix in Honeycrisp, Braeburn, or Jonagold for a sweeter dutch apple pie. Just avoid super soft apples like Red Delicious—they’ll turn to mush.
Dairy-Free Option: Swap the butter in the crumble topping with vegan butter or coconut oil (solid, not melted). The texture will be slightly less rich but still delicious. You can also brush the crust with dairy-free milk instead of egg white.
Sugar Adjustments: If your apples are on the sweeter side, reduce the filling sugar to ⅓ cup. For a less sweet crumble, cut the brown sugar down to ¼ cup—you’ll still get plenty of caramelized flavor.
Troubleshooting
Soggy Bottom: This usually means the crust wasn’t par-baked long enough or you added too much liquid from the apples. Make sure to drain most of the apple juice before filling, and don’t skip that egg white wash—it’s your moisture barrier.
Crumble Won’t Brown: Your oven might be running cool, or the topping wasn’t chilled enough before baking. Try increasing the oven temperature by 25°F for the last 10 minutes, and always make sure that crumble is firm and cold when it goes in.
Apples Are Crunchy: They need more baking time! Cover the top loosely with foil to prevent over-browning and continue baking in 10-minute increments until the filling bubbles. Some apples are just firmer than others and need the extra time.
Crust Cracks When Rolling: The dough is probably too cold. Let it sit at room temperature for 5-10 minutes until it’s pliable but still cool. You can also roll between two pieces of parchment paper for easier handling.
Storage & Meal Prep
Well… this gluten free apple pie with crumb topping keeps beautifully at room temperature, covered loosely with foil, for up to 2 days. After that, refrigerate it for up to 5 days total—just know the crumble will soften slightly in the fridge.
For longer storage, freeze individual slices wrapped tightly in plastic wrap and then foil for up to 3 months. Reheat frozen slices in a 350°F oven for 15-20 minutes until warmed through and the topping crisps back up.
Serving Suggestions
Serve this dutch apple pie slightly warm with a scoop of vanilla ice cream melting over the top—the contrast of cold cream and warm cinnamon apples is absolutely heavenly. A dollop of fresh whipped cream works beautifully too, especially if you add a tiny pinch of cinnamon to it.
For a cozy breakfast treat, reheat a slice and pair it with strong coffee and scrambled eggs. The combination sounds unusual but trust me—sweet and savory breakfast is underrated!
Variations
Salted Caramel Apple Pie: Drizzle 2-3 tablespoons of homemade salted caramel over the apples before adding the crumble topping. It bakes into pockets of gooey sweetness that’ll make everyone ask for seconds.
Kid-Friendly Version: Reduce the cinnamon to 1 teaspoon in both the filling and topping, and skip the nutmeg entirely for gentler spices. Kids also love when you cut the pie into small squares instead of wedges—they’re easier for little hands.
Cranberry Apple Pie: Toss 1 cup of fresh or frozen cranberries into your apple filling for a gorgeous ruby-studded pie that’s perfect for Thanksgiving. The tartness balances the sweet crumble beautifully.
Maple Pecan Crumble: Replace the granulated sugar in the topping with 3 tablespoons of pure maple syrup, and stir in ½ cup of chopped pecans. This creates a praline-like topping that’s as crunchy as autumn leaves.
Gluten Free Apple Pie with Crumb Topping FAQs
Can I use a store-bought gluten free pie crust for this recipe?
Absolutely! Store-bought crusts work well, though they’re often smaller than homemade. You may need to adjust your filling quantity slightly, and definitely par-bake according to the package directions before adding the apples.
How do I prevent the crumb topping from getting soggy?
The key is making sure that crumble mixture is thoroughly chilled before baking—at least 10 minutes in the freezer. This helps the butter stay solid longer, creating crispy pockets as it melts. Also, don’t cover the hot pie while it cools, as trapped steam will soften the topping.
What’s the best gluten free flour blend for the crumble?
I’ve had great success with Better Batter and King Arthur Measure for Measure for this gluten free apple pie recipe. Bob’s Red Mill 1-to-1 works too, though it can be slightly grittier. Whatever you choose, make sure it contains xanthan gum or add it separately.
Why do I need to par-bake the gluten free pie crust?
Par-baking sets the structure of the crust and prevents it from getting soggy under all that juicy apple filling. Gluten free crusts especially benefit from this step since they don’t have gluten’s natural structure to help them stay crisp.
Can this pie be made ahead for holiday gatherings?
Man, oh man—yes! Bake it completely the day before, let it cool, and store covered at room temperature. The flavors actually improve overnight as everything settles. You can also freeze the unbaked assembled pie for up to 2 months and bake it fresh on the day you need it.
Best way to reheat leftover gluten free apple pie?
Place individual slices on a baking sheet and warm in a 350°F oven for 10-15 minutes until heated through. This method revives the crumble topping’s crispiness way better than the microwave, though microwaving for 30-45 seconds works if you’re in a rush.
Perfect for Every Occasion
This gluten free apple pie with crumb topping has become my go-to dessert for everything from casual Sunday dinners to holiday celebrations. It pairs beautifully with gluten free cornbread stuffing and herb-packed Thanksgiving stuffing for a complete feast.
The beauty of this recipe is how forgiving it is—new bakers love how the crumble topping hides any imperfections, while experienced bakers appreciate the nuanced spice blend and perfect texture. Whether you’re gluten-free by choice or necessity, this pie proves you’re not missing out on anything.
So grab those apples, roll out that crust, and get ready for your kitchen to smell like pure autumn magic. Your family’s about to discover that gluten free desserts can be just as delicious—if not better—than the original!
