This Apple Crumble Pie is gluten free, vegan, and FULL of apple cinnamon goodness. It features my healthier gluten free pie crust, a mix of sweet and tart apples, and an oat/almond flour topping!

Gluten Free Vegan Apple Crumble Pie: Made with an almond flour crust, minimal oil, and full of sticky sweet apples with a perfect crumble topping.

I don’t know about you, but I prefer my apple pie with a crumble topping. There is just something so fun and delicious about it! And when an apple crumble pie gets paired with some non-dairy vanilla ice cream, forget it! So, so good.

Now, for this Gluten Free Vegan Apple Crumble Pie, I use my pie crust, but you could also turn this into an apple crisp by forgetting the pie crust entirely. Or use a store bought vegan pie crust to make it really easy. I’ll leave it up to you. 🙂

Gluten Free Vegan Apple Crumble Pie: Made with an almond flour crust, minimal oil, and full of sticky sweet apples with a perfect crumble topping.

Let’s do this!

First, make this Gluten Free Pie Crust.

Make the apple filling by tossing the ingredients together in a large bowl. Let those sit while the oven pre-heats and you make the crumble topping.

Spoon the apples into the prepared crust, sprinkle the crumble topping on, and bake for 45-55 minutes. Use a pie crust shield or make your own like this.

Easy peasy. Make sure you leave enough time to let the pie cool (a couple of hours), as the filling will thicken considerably as it cools and make it a lot easier to slice and serve.

Gluten Free Vegan Apple Crumble Pie: Made with an almond flour crust, minimal oil, and full of sticky sweet apples with a perfect crumble topping.

I highly recommend serving with non-dairy vanilla ice cream. I like Trader Joe’s Soy Vanilla and So Delicious Cashew Vanilla. But choose your favorite. I hope you enjoy this recipe as much as my family does!

*If you want to make this pie oil free, simply omit the tablespoon of oil from the pie crust, and use applesauce in place of the oil in the crumble topping.

Gluten Free Vegan Apple Crumble Pie: Made with an almond flour crust, minimal oil, and full of sticky sweet apples with a perfect crumble topping.

If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!

Gluten Free Vegan Apple Crumble Pie: Made with an almond flour crust, minimal oil, and full of sticky sweet apples with a perfect crumble topping.
5 stars (6 ratings)

Gluten Free Vegan Apple Crumble Pie

This Apple Crumble Pie is vegan, gluten free and very low in oil. It is decadent served with a scoop of non-dairy vanilla ice cream.
Prep: 45 mins
Cook: 55 mins
Total: 1 hr 40 mins
Servings: 8 people

Ingredients 
 

  • 1 Gluten Free Pie Crust (see link in instructions below)

Apple Filling:

  • 6 large apples, peeled, cored and sliced 1/4 inch thick (I used a combination of granny smith and pink lady apples) 8-10 cups total
  • 3/4 cup brown sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg (freshly grated preferred)
  • 1 teaspoon pure vanilla extract

Crumble Topping:

Instructions 

  • The Crust: Prepare the gluten free pie crust, including baking for 10-12 minutes. Set aside. 
  • The Apple Filling: In a large bowl, toss together the apples, brown sugar, cornstarch, lemon juice, ground cinnamon, nutmeg and pure vanilla extract. Set aside while the oven preheats.
  • Preheat the oven to 375 degrees F.
  • The Crumble Topping: In a medium sized bowl, combine the rolled oats, almond flour, brown sugar and cinnamon. Now using a small spoon or rubber spatula, mix in the melted coconut oil (or applesauce). The mixture will be thick and crumbly.
  • Spoon all of the apple filling into the pie crust, but leave some of the juice in the bowl. This will help the pie not be too watery.
  • Now sprinkle the crumble topping onto the apples. 
  • Bake for 45-55 minutes, until the top is golden brown and the apples have softened and thickened. Use a pie crust shield to prevent burning, or make one out of foil (link above to see how).
  • Let cool for 2-3 hours preferably before slicing and serving, as the time will allow the filling to thicken up quite a bit. Serve with non-dairy vanilla ice cream or coconut whip if desired.
  • Cover pie leftovers and store in the refrigerator for up to 4 or 5 days, if it lasts that long!

Notes

  • For a low fat/oil-free option, replace the coconut oil with applesauce.

Nutrition

Calories: 490kcal
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Hi Nora,
    I baked the pie today but will only have it tomorrow. Do you recommend warming it up in the oven or bake it for a few minutes so it would be crispy?
    Thanks so much I can’t wait to try it!🤗

    1. Hi Zoei. I love my pie warm, so I would probably warm it up in the oven before serving. I hope it was wonderful, whatever you decided to do!

  2. My family and I absolutely loved this pie as part of our Thanksgiving spread! That crumb topping is delicious. I used your easy vegan pie crust instead of the gluten free one, but that’s the only change I made. My apples were piled very high, and they were still somewhat firm, but that wasn’t a problem for us. This is a wonderful tasting pie!

    1. Hi Coby. Yay, I’m glad your family loved the pie! Lots of apples are yummy! Thank you for sharing your great feedback and review!

  3. I only used the crumble part of the recipe. It was really good but I didn’t have to add some oil and little bit of water but it turned out delicious!

  4. I used 8 cups of apples for 1 pie and it seems like a lot. I piled them on the pie but now I’m nervous I used too much! I baked for 55 minutes. Do you think all the apples will bake? It’s 1-2 inches above the pie edge. 

  5. I used the apple crumble topping on a vegan blueberry pie. I also used a  store bought vegan frozen pie crust. It all turned out wonderfully and was super easy.  A dab of  non dairy  Reddi Wip on each slice was a nice touch. Thanks 

  6. I love this recipe. We will be trying it. Since we don’t like desserts that are overly sweet, do you think we could substitute honey fir the brown sugar? 

  7. Hi. I was wondering how soft the apples turn out. Are they crunchy? Medium? Soft? I worry the apples will be too firm.

    Can you cook the apples with sugar first, before baking? 

    Thank you!

  8. Hello!! 
    I can’t wait to try this recipe tomorrow 🙂 can the cornstarch be replaced with another starch like tapioca? Thank you!

  9. thanks, Nora.
    I intend to half the entire recipe including the crumb topping. Do you advise to make following the entire recipe, bake and freeze away the left over or freeze before baking the leftover? Small family of 3, so no need large pie, that’s why 🙂
    I will need to bake it for 1st day of Chinese New year which is also a no meat day and Husband has celiac disease:(

    1. Sure! You could either make the whole recipe as listed and freeze the leftovers. I think it would freeze ok, but I’m not positive as I haven’t personally tried it. Or, you could halve the whole thing, including the crust, if you have a smaller pie pan. I hope that helps! I would probably make it as stated and try freezing the leftovers, or just eat them for dessert for a couple of days. 🙂

    1. Half the ingredients to make a pie without the crumb topping? Sure, that would work. Or the leftovers would save and be pretty good to eat plain if you wanted to do that.

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