Description
This Gluten Free Vegan Apple Crumble Pie is a delightful dessert combining a crisp gluten-free pie crust with a luscious apple filling and a crunchy oat crumble topping. Perfectly spiced with cinnamon and nutmeg, this pie is naturally sweetened and ideal for those seeking a dairy-free and gluten-free treat.
Ingredients
Scale
Pie Crust
- 1 gluten free pie crust (see link in instructions)
Apple Filling
- 6 large apples, peeled, cored and sliced 1/4 inch thick (8-10 cups total; combination of granny smith and pink lady apples)
- 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
- 3/4 cup rolled oats (gluten free certified)
- 1/2 cup almond flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted coconut oil (or applesauce for low fat option)
Instructions
- Prepare the crust: Prepare the gluten free pie crust according to instructions including baking it for 12 minutes. Set aside to cool.
- Mix the apple filling: In a large bowl, toss together the peeled, cored, and sliced apples with brown sugar, cornstarch, lemon juice, ground cinnamon, nutmeg, and pure vanilla extract. Set aside while preheating the oven.
- Preheat oven: Preheat the oven to 375 degrees Fahrenheit.
- Make crumble topping: In a medium bowl, combine the rolled oats, almond flour, brown sugar, and cinnamon. Mix in the melted coconut oil or applesauce until the mixture is thick and crumbly.
- Assemble the pie: Spoon all of the apple filling into the pre-baked pie crust, leaving some juice behind to prevent sogginess. Sprinkle the crumble topping evenly over the apples.
- Bake the pie: Bake for 55 minutes until the crumble topping is golden brown and the apples are softened and thickened. Use a pie crust shield or foil to prevent burning.
- Cool and serve: Let the pie cool for 2 to 3 hours before slicing to allow the filling to thicken. Serve with non-dairy vanilla ice cream or coconut whip if desired.
- Store leftovers: Cover and refrigerate leftovers for up to 4 to 5 days.
Notes
- For a low fat or oil-free option, replace the coconut oil in the crumble topping with applesauce.
- Use a mix of tart and sweet apples such as granny smith and pink lady for best flavor and texture.
- A pie crust shield or foil helps prevent the edges of the crust from burning during baking.
- Cooling the pie properly is essential for the filling to set and avoid a runny texture.
- Make sure to use certified gluten free oats to keep the pie gluten free.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
