Gluten Free Apple Pie with Crumble Topping

This was contributed by Brenna Jensen, who writes, “I have made this pie so often; the crust is great as posted in the recipe, but I’ve also used it to make pumpkin and berry pie as well. Enjoy!” Thanks, Brenna!


Pastry Crust

(makes two crusts)

1 1/2 cups gluten-free flour (Bob’s Red Mills All Purpose Gluten Free Flour, Avail at Kroger & online)
1/3 cup cornstarch
1/2 cup sugar
1 teaspoon xanthan gum (Bob’s Red Mills)
8 tablespoons butter, cut into pieces
1 large egg
1 tablespoon gluten-free vanilla extract (Available online at the Gluten Free Pantry)

Apple Filling

7 medium apples, peeled, cored and very thinly sliced. Use mildly sweet to tart very crisp apple (such as Granny Smith, Braeburn, Cortlands)
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Crumble Topping

3/4 cup light brown sugar
3/4 cup gluten-free flour (See above)
1/2 teaspoon ground nutmeg
1/3 cup butter, chilled & cut into small pieces


Pastry Crust

1. In a mixing bowl stir together the flour, xanthan gum and cornstarch.

2. Then add the sugar, butter, egg and vanilla and mix until combined.

3. Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.

4. Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.

5. Go ahead and make Apple Filling while the Pastry Crust is chilling.

6. After approx 20 minutes, remove dough from refrigerator and roll into a ball.

7. Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.

8. Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.

9. Using a fork poke a bunch of holes in the sides and bottom of the crust.

Apple Filling Instructions

10. In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.

11. Set aside and let the juices mix.

Crumble Topping Instructions

12. In a small bowl mix together brown sugar, GF flour and nutmeg.

13. Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.

Assembling your Pie

14. Preheat oven to 400°F.

15. Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top.

16. Sprinkle your Crumble Topping all over the top (use it all).

17. Use tin foil to cover edges of crust as it will burn easily.

18. Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.

19. Let cool for at least an hour before serving.


Contributed by Brenna Jensen


Miranda Jade Turbin

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at)

About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

14 thoughts on “Gluten Free Apple Pie with Crumble Topping

  1. This looks absolutely to-die-for!!! It’s kinda funny…I am allergic to eggs so when I saw that eggs are an ingredient, I knew I could use my usual egg substitute and it would go perfectly with this recipe: apple sauce! LOL

  2. Tina this was FANTASTIC! I love crumble topping pies so much for some reason. I always liked to eat the crumbles at the bottom of the cereal and chip bags when I was a kid…there’s just something about that crunch. I will be making this again for Christmas dinner at my in-laws this weekend and I will share it with pride telling everyone it’s gluten-free. They won’t be able to believe it!

  3. holy smokes! this seems really involved but at the same time I like big, involved projects like these because, as long as they turn out well, i feel so accomplished afterwards. I love crumble toppings. This looks like it will go very well with some delicious coconut vanilla ice cream!

  4. I was wondering why there is so more sugar in the crust? Usually there is a tablespoon or 2 but I have never seen a 1/2 of cup.

    1. That is just how this recipe is. you can totally add less sugar or a sugar substitute and see how it turns out for you. I play around with sugar a lot as everyone likes different amounts of sugar.

    1. You can try without out 🙂 It may be slightly more crumbly and the topping may not be as stuck together but it should taste the same.

  5. I made this for our Christmas dinner dessert and it was a big hit. I used a readymade by pie crust from Sprouts. The filling was a little runny for my taste, so I might add a gf thickener next time, such as tapioca or cornstarch. It seemed like there was too much topping, too, so I will probably reduce that. Overall I got a lot of props for making it. Thanks.

    1. I am sorry but I do not. I have never counted carbs for this recipe to be able to figure it out.

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