Description
A delicious gluten free vegan apple crumble pie featuring a crisp gluten free crust, tender spiced apple filling, and a crunchy oat and almond flour crumble topping. Perfectly sweetened and spiced, this pie is an excellent dessert option for those with dietary restrictions.
Ingredients
Scale
Pie Crust
- 1 Gluten Free Pie Crust (prepared according to linked recipe)
Apple Filling
- 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
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 substitute applesauce for oil-free option)
Instructions
- Prepare the crust: Prepare the gluten free pie crust according to recipe instructions and bake it at 375 degrees F for 10-12 minutes until lightly set. Set aside to cool.
- Make the apple filling: In a large bowl, toss together the sliced apples, brown sugar, cornstarch, lemon juice, ground cinnamon, nutmeg, and vanilla extract. Set aside while the oven preheats.
- Preheat oven: Preheat the oven to 375 degrees Fahrenheit.
- Prepare crumble topping: In a medium bowl, combine rolled oats, almond flour, brown sugar, and cinnamon. Mix in the melted coconut oil or applesauce thoroughly until the mixture becomes thick and crumbly.
- Assemble the pie: Spoon the apple filling into the partially baked pie crust, leaving behind some juice to prevent the pie from becoming too watery. Evenly sprinkle the crumble topping over the apples.
- Bake the pie: Bake in the preheated oven for 45-55 minutes until the top is golden brown and the apples have softened and thickened. Use a pie crust shield or foil to prevent the crust edges from burning.
- Cool before serving: Allow the pie to cool for 2-3 hours at room temperature to let the filling thicken fully before slicing. Serve with non-dairy vanilla ice cream or coconut whip for extra indulgence.
- Store leftovers: Cover leftover pie and store in the refrigerator for up to 4-5 days.
Notes
- For a low fat or oil-free alternative, replace melted coconut oil in the crumble topping with applesauce.
- Use a pie crust shield or homemade foil shield to prevent the crust edges from burning during baking.
- Cooling the pie for a few hours is important to allow the filling to set and thickens for the best texture.
- Make sure to use certified gluten free rolled oats to maintain the gluten free status of the pie.
- Serve warm or at room temperature topped with vegan ice cream or coconut whipped cream.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 kcal
- Sugar: 23 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
