This Apple Crumble Pie is so delicious it’s bound to be a holiday dessert staple! This gluten free, paleo + vegan pie is filled with soft, caramelized apples and topped with a nutty, crunchy paleo crumble topping. This post is sponsored by Bob’s Red Mill.
When I meet people in real life that know me from online, usually the first question I hear is, “I didn’t realize you were so tiny!” Not to say I’m a stick or anything – I’m only 5 feet tall, so my height is usually one of the things being referenced. But also, for being a baking blogger, you might assume I’ve got a few more pounds on me than I do.
I definitely have a sweet tooth (hence why I started a baking blog to begin with), but over the years, I’ve managed to develop a pretty good sense of self control. I always taste and try the treats I make, but I usually don’t eat too much of them, otherwise I’d be 300 pounds.
Certain treats though? My self control goes all out of the window, and I need to either get the treat out of the house or double up on my workouts that week. This Apple Crumble Pie is totally one of those treats – I seriously can’t stop eating it.
Apple crisps and crumbles have always been my weak spot in the dessert world. I love chocolate and peanut butter so much, but there’s always times where I can turn it down and am not “in the mood” for them. I’m always in the mood for soft, baked apples with piles of crumble topping though.
This apple crumble pie delivers on all of the things I love about this kind of pie: flaky crust ✔, soft + spiced apples ✔, and big crunchy crumbles ✔. It manages to do it all while staying paleo and vegan, too!
To get that flaky crust and crumble topping, I use flours from one of my favorite kitchen brands, Bob’s Red Mill. For the crust, I use a combo of their blanched almond flour and tapioca flour, and the crumble top uses the almond and coconut flours. They’re all super finely milled and high quality, to help create the best possible final product.
The apple filling is thickened with a little bit of tapioca flour, as well. For the filling, you make a quick caramel-like sauce to coat the apples in, and it bakes into the most luxuriously sweet and flavorful filling. The spices and vanilla permeate the pie so every bite is perfection!
The crumble topping skips the usual oats to stay paleo, and uses flaked coconut and pecans to add some of the texture that’s missing due to the lack of oats. In short, this apple crumble pie is made with wholesome ingredients, but tastes just as decadent and delicious as your classic apple crumb pie.
A big slice, warmed up for a little while in the microwave, and topped with ice cream and maybe a drizzle of caramel sauce, is the holiday dessert perfection you’ve been looking for. I hope you’ll add it to your holiday dessert menu – it’s the pie I’d choose :) enjoy!
Remember to #bakerita if you try the recipe!
Apple Crumble Pie
For the crust
For the filling
- 2 pounds apples I used a mix of Honeycrisp, Granny Smith and Jonagold, peeled, cored and sliced into ¼” slices
- ¼ cup coconut oil or ghee I used 4th & Heart's Vanilla Bean Ghee
- 2 tablespoons (14g) Bob's Red Mill tapioca flour
- ½ cup coconut sugar
- 2 tablespoons maple syrup
- 2 teaspoons cinnamon
- ¼ teaspoon grated nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- 1 tablespoon vanilla extract
- 2 tablespoons lemon juice
Combine the almond flour, tapioca flour, ground flax seeds, coconut sugar, salt, and coconut oil in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal, being careful not to over-blend the coconut oil. Add the water and pulse or stir until the dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end.
Preheat oven to 425°F.
Roll out the dough in between two sheets of parchment or on a silicone baking mat into a 12-inch circle. Carefully lay dough into a 9-inch pie dish (not deep dish). If the dough breaks, that’s okay! Just press it back into place and repair any holes/cracks that may have formed. Place in the freezer while preparing the filling.
Place the sliced apples in a large bowl. Melt the coconut oil or ghee in a saucepan over medium-low heat. Whisk in the tapioca flour to form a paste and then whisk in the water, coconut sugar, maple syrup, cinnamon, ginger, nutmeg, allspice, vanilla extract, and lemon juice. Bring to a boil and let simmer for 3 minutes before removing from heat and pouring the caramel sauce over the sliced apples. Toss to coat all of the apples, and pour into the prepared crust.
For the crumble topping, combine the almond flour, coconut flour, flaked coconut, maple syrup, coconut oil, and pecans in a mixing bowl. Stir until the dry ingredients are completely moistened and then crumble evenly over the apples.
Place the pie on a baking sheet and bake 15 minutes at 425°F. Reduce the temperature to 350°F, and continue baking for 35 to 45 minutes or until the apples are tender and the pie is golden brown on top. Tent with foil if the pie starts to brown too quickly!
Let cool for at least 1 hour, preferably 4 or more, before serving. Serve warm or chilled. Keep any leftovers stored in the refrigerator.
This post is sponsored by Bob’s Red Mill. As always, all opinions are my own. Thank you for supporting the brands that support Bakerita!