This gluten-free and Paleo Apple Crumble Pie starts with an easy grain free pie crust filling with gooey, juicy warmly spiced apples and a sweet crunchy crumble topping. It’s a showstopper for the holiday season and a fun anytime healthier dessert!
Prep Time: 45 minutes | Cook Time: 50 minutes | cooling time: 2 hrs
- 1 cup blanched almond flour
- 2 Tbsp coconut flour
- 2/3 cup tapioca flour
- 1/2 cup palm oil shortening or grass-fed butter, or a combination of both
- 1 Tbsp maple sugar or coconut sugar
- 1/2 tsp fine grain sea salt
- 1 large egg
- 5-6 large apples (a little over 2 lb – I used honey crisp and Granny Smith) peeled, cored, and sliced into 1/4” slices.
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 tbsp lemon juice
- 1/4 cup + 2 Tbsp maple sugar or coconut sugar
- 1 tsp pure vanilla extract
- 1 Tbsp tapioca flour or arrowroot
- 6 Tbsp pure maple sugar or coconut sugar
- 1/2 cup blanched almond flour
- 1 tsp cinnamon
- 1/3 cup ghee or grassfed butter, or coconut oil, solid
- 3/4 cup pecans or walnuts chopped
- 1/8 tsp fine grain sea salt
For the Crust:
- In the bowl of a food processor, pulse all ingredients except the egg to create thick crumbs, then pulse/process in the egg until a dough forms. Gather the dough into a ball, wrap in plastic wrap and flatten into discs, then chill while you prepare the apple filling (see below)
- You can also chill the dough this way until ready to use – simply remove from the fridge to soften it up prior to using.
- Preheat your oven to 400° F and have a 9” glass pie dish ready before rolling out dough. Roll out into a 12” (approximate circle between two sheets of parchment paper, dusting with tapioca or arrowroot to prevent sticking.
- Remove the top piece of parchment paper, then
- place your pie dish upside-down over the dough. Using the bottom parchment paper, flip the dough into the dish, carefully removing the parchment once flipped. Finish by pressing it into the bottom and sides of the pie dish to fit – this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!
- Refrigerate the prepared pie crust while you make the crumb topping and filling.
For the apple filling:
- In a large bowl, toss the sliced apples with the lemon juice to coat, then with remaining ingredients to evenly combine. Place in the refrigerator while making the crumb topping.
For the topping:
- You can use a pastry blender, fork, or food processor to make the topping. Place all ingredients except for the chopped nuts in a large bowl or food processor. Blend by hand or pulse until you get a crumbly mixture, then stir in the chopped nuts. Chill in the freezer for 5 minutes.
- Meanwhile, remove the crust and filling from the refrigerator. Flute/crimp the edges of the pie crust, then add the apple filling to the crust, leaving excess juice in the bowl. Remove the topping from the freezer and crumble all over the filling.
- Place the pie dish on a baking sheet and loosely cover the top of the pie with foil. Bake in the preheated oven for 20 minutes, then lower the oven temperature to 375° Continue to bake 30 minutes. Once it has about 10-15 minutes left, you can remove the foil so the topping browns.
- Allow the pie to cool at room temperature for at least 2-3 hours before serving. Leftovers can be stored covered in the refrigerator for 4-5 days. Enjoy!
Calories: 456kcal Fat: 31g Saturated fat: 11g Cholesterol: 33mg Sodium: 270mg Potassium: 187mg Carbohydrates: 44g Fiber: 6g Sugar: 27g Protein: 5g Vitamin A: 262% Vitamin C: 5% Calcium: 75% Iron: 2%