Name: Gluten Free Vegan Apple Crumble Pie Recipe
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 Gluten Free Pie Crust (prepared according to linked recipe); 6 large apples, peeled, cored and sliced 1/4 inch thick (8-10 cups total, mix of granny smith and pink lady); 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; 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 substitute applesauce for oil-free option)

Jump to Recipe· 4.7 from 10 reviews

If you love cozy desserts that feel like a warm hug on a chilly day, then you’re in for a treat with this Gluten Free Vegan Apple Crumble Pie Recipe. It’s one of those recipes I turn to when I want that perfect blend of sweet, tart, and crunchy – all while being kind to my diet and easy to whip up. Trust me, once you bake this, there’s no going back to any other apple pie!

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Why This Recipe Works

Perfect Texture Balance: The crumble topping adds a satisfying crunch that contrasts beautifully with the soft, tender apples.
Allergy-Friendly: It’s both gluten free and vegan, so it’s a dessert everyone can enjoy without worrying about allergens.
Natural Sweetness: Using brown sugar and fresh apples gives it just the right amount of sweetness without being overpowering.
Easy Prep with Big Flavor: Simple ingredients come together quickly, but the flavors feel luxurious and homemade.

Gluten Free Vegan Apple Crumble Pie, vegan apple dessert, gluten-free apple pie, vegan crumble dessert, healthy apple pie recipe - A clear glass pie dish holds a layered apple crumble pie. The bottom layer is a pale, smooth pie crust that rises slightly up the sides. Above the crust is a thick layer of sliced apples, visible in a light pale yellow with hints of green from the skins. The top layer is a rough, crumbly oat and brown sugar mixture covering the apples fully. The dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The combination of fresh apples, gluten free crust, and that crumbly almond oat topping creates magic. I always recommend mixing apple varieties as I do here, because it provides a lovely depth of flavor and texture to the filling. Plus, every ingredient is chosen to keep this dessert wholesome yet indulgent.

Gluten Free Vegan Apple Crumble Pie, vegan apple dessert, gluten-free apple pie, vegan crumble dessert, healthy apple pie recipe - Flat lay of a mix of Granny Smith and Pink Lady apples sliced thin with their bright green and rosy pink skins contrasting against the pale creamy flesh, scattered raw rolled oats showing their soft, slightly rough texture, a small heap of golden almond flour with a fine, sandy look, warm brown piles of light and dark brown sugar crystals sparkling gently, a small mound of ground cinnamon in rich reddish-brown powder form, freshly grated nutmeg shavings with a light tan color, a couple of fresh lemon wedges with vibrant yellow skin and juicy interiors, and a few drops of clear vanilla extract glistening softly, all beautifully arranged with natural spacing and slight overlaps to create depth, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Gluten Free Pie Crust: Provides a sturdy but tender base without any gluten, so it holds up well to all those juicy apples.
Apples (Granny Smith & Pink Lady): Granny Smith add tartness, Pink Lady bring sweetness; combining them creates a balanced filling.
Brown Sugar: Adds natural caramel-like sweetness that deepens the apple flavor.
Cornstarch: Helps thicken the filling so it’s not runny but perfectly saucy.
Lemon Juice: Keeps the apples from browning and adds a bright, fresh zing.
Cinnamon & Nutmeg: Classic warming spices that make this pie smell irresistible.
Pure Vanilla Extract: Adds subtle, sweet aromatics to elevate every bite.
Rolled Oats (Gluten Free): Bring chewiness and texture to the crumble topping.
Almond Flour: Adds nutty richness and helps create that buttery crumble texture without butter.
Melted Coconut Oil: Binds the crumble topping together and adds a slight tropical richness. Can be swapped out for applesauce for oil-free.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Gluten Free Vegan Apple Crumble Pie Recipe is how easy it is to adjust to what you have or prefer. I often experiment with the crumble topping by adding chopped walnuts or pecans for an extra crunch, especially around the holidays.

Spice it Up: Sometimes, I like to add a pinch of ground ginger or cardamom for a festive twist—it really complements the apples.
Fruit Swap: Feeling adventurous? Swap half the apples for pears or berries for different flavor notes.
Oil-Free Version: I’ve made it with applesauce instead of coconut oil when I want it lighter, and honestly, it works great!
Crust Shortcut: Homemade pie crust feels amazing, but if you’re in a rush, store-bought gluten free crust can totally save the day.

Step-by-Step: How I Make Gluten Free Vegan Apple Crumble Pie Recipe

Step 1: Bake the Perfect Gluten Free Pie Crust

Start by preparing your gluten free pie crust exactly how the package or recipe suggests, then bake it for about 10-12 minutes until it’s lightly golden. I’ve found that this pre-bake prevents soggy crusts later from all the juicy apples. Set it aside to cool while you prep the filling.

Step 2: Toss the Apples in Flavor

In a big bowl, toss your peeled, cored, and sliced apples with brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla. Make sure every apple slice gets coated—it’s a simple step but key to that perfect filling texture and flavor. Letting this mixture sit while the oven heats up lets all those lovely flavors meld.

Step 3: Mix Up a Crumbly Topping

Combine rolled oats, almond flour, brown sugar, and cinnamon in a bowl, then stir in melted coconut oil until you get a thick, crumbly mix. If you ever find the topping too dry, just add a teaspoon more oil or a splash of applesauce. This topping crisps up beautifully in the oven.

Step 4: Assemble and Bake Your Pie

Pour all your apple filling into the pre-baked crust, but leave behind most of the juice—that helps the filling set nicely without getting soggy. Then, sprinkle the crumble topping evenly over the apples. Pop your pie in the oven at 375°F for 45-55 minutes. Keep an eye on the edges of your crust and feel free to use a pie shield or foil to prevent burning. You’ll know it’s done when the topping is a golden brown and the filling is bubbly and thick.

Step 5: Cool and Serve (Patience is Key!)

I know it’s tempting to dig in right away, but letting your pie cool for 2-3 hours really helps the filling thicken up for cleaner slices. It’s worth the wait, especially if you love a neat presentation. I love serving this with a scoop of non-dairy vanilla ice cream or a dollop of coconut whip for that perfect finishing touch.

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Pro Tips for Making Gluten Free Vegan Apple Crumble Pie Recipe

Mix Apple Varieties: I always use at least two types of apples—for better texture and balanced flavor, Granny Smith and Pink Lady are my go-tos.
Don’t Overfill with Juice: Leaving some liquid behind from the filling helps avoid a soggy crust and ensures your pie sets up nicely.
Use a Pie Shield: Protect the edges of your crust with foil or a store-bought shield to prevent burning midway through baking.
Cooling Time is Crucial: Resist the urge to slice immediately; the flavors deepen and the texture firms up while cooling.

How to Serve Gluten Free Vegan Apple Crumble Pie Recipe

Gluten Free Vegan Apple Crumble Pie, vegan apple dessert, gluten-free apple pie, vegan crumble dessert, healthy apple pie recipe - A slice of apple crumble pie sits on a white plate with a slightly scalloped edge. The pie has three layers: a golden-brown crust on the bottom, a chunky layer of cooked apple pieces with a warm orange tone in the middle, and a crumbly oat and brown sugar topping that is rough in texture and light brown in color. On top of the pie slice, there is a scoop of creamy vanilla ice cream melting slightly, with small brown specks sprinkled over it. A silver fork lies on the right side of the plate, resting on the edge. Nearby, two whole red apples with a slight yellowish tint and a round glass dish holding more apple crumble pie are placed on a dark surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it simple with this pie—just a generous scoop of non-dairy vanilla ice cream or a cloud of whipped coconut cream. I also love sprinkling some toasted sliced almonds on top for a touch of elegance and extra crunch. Fresh mint leaves add a lovely pop of color and fresh aroma if you want to get fancy.

Side Dishes

This pie is rich enough to stand on its own, but for brunch or a dessert spread, I often serve it alongside a warm chai latte or a cup of herbal tea. If it’s holiday time, it’s fantastic paired with cinnamon spiced roasted nuts or a simple green salad with a bright vinaigrette to cut through the sweetness.

Creative Ways to Present

For parties, I’ve spooned the warmed pie filling into individual mini ramekins and topped with the crumble for single servings—super cute and mess-free! Another fun idea is to serve slices on rustic wooden boards adorned with fresh apple slices and cinnamon sticks for that farmhouse vibe.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your pie tightly with foil or plastic wrap and pop it in the fridge. It keeps really well for about 4 to 5 days, but honestly, mine rarely lasts that long! Leftovers taste even better the next day as the flavors mingle.

Freezing

I have frozen this pie both before and after baking. If freezing unbaked, wrap it tightly and bake from frozen, adding an extra 10-15 minutes to the baking time. For baked leftovers, freeze slices wrapped individually—defrost overnight in the fridge before reheating.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warm and the topping is crisp again. Avoid microwaving if you can, as the crust tends to get soggy that way. For ease, you can also enjoy it cold or at room temperature—still delicious!

FAQs

Can I use other fruits besides apples in this Gluten Free Vegan Apple Crumble Pie Recipe?

Absolutely! Pears, peaches, or mixed berries can work wonderfully in place of some or all of the apples. Just be mindful of the moisture content—tweak cornstarch as needed to keep the filling thick and not runny.
Do I need to pre-bake the gluten free pie crust?

Pre-baking the crust (also called blind baking) is important to prevent sogginess, especially with juicy fillings like apple. It creates a sturdy base so your pie doesn’t turn out soggy or fall apart when slicing.
What if I don’t have coconut oil?

You can substitute melted coconut oil with applesauce for a lower-fat, oil-free option. The texture might be slightly less rich, but the crumble topping will still come out delicious and crumbly.
How can I make sure the filling doesn’t get too watery?

Two things help here: first, toss apples with cornstarch to thicken juices released during baking; second, when assembling, leave a bit of the liquid behind in the bowl instead of pouring it all into the crust.
Can I make this pie in advance?

Definitely! You can prepare the filling and crust ahead of time, then assemble and bake just before serving. Or bake the entire pie and reheat slices when you’re ready. It’s a great make-ahead dessert.

Final Thoughts

This Gluten Free Vegan Apple Crumble Pie Recipe is one of my all-time favorites to share with friends and family, especially because it’s inclusive and so full of cozy, comforting flavors. Once you master this one, you’ll find it hard not to bake it all year round, not just in fall! I hope you enjoy making it as much as I do – it’s a real crowd-pleaser and totally worth every delicious bite.