This dairy and gluten free apple crumble pie is a holiday winner. Just make sure you have enough for seconds!
I love it when I hand someone some dessert, and they take a bite and moan. Moan! That’s the best feeling ever. Bonus points if it’s a holiday, and triple bonus points if there’s a roaring fire in the background. Contained in a fireplace, of course.
So this just happened to me over Thanksgiving, and I went all the way with the roaring fire points and everything. I made this apple crumble pie from an old Better Homes and Gardens dessert cookbook I’ve been madly in love with for years, with a few changes. I used coconut oil everywhere the recipe called for butter, gluten free flours to make the crust and crumble, and I threw in a handful of raisins because why not. I love raisins.
My first chance to really taste it was when I served it Thanksgiving night. I took these pics Thanksgiving morning, way before the meal, just in case it turned out to be share-worthy. I snatched a piece out to take the pics, but I felt guilty about that and whooped the slice into a plastic thing so I didn’t feel like I was selfishly devouring pie.
I’m already treading into weird territory by serving a pie I’ve cut a slice out of, know what I mean? If I’d gone ahead and eaten the slice, that would be over the edge. Only a maniac would do that. I’m a maniac in many ways, but I try not to eat slices out of a pie I make for the holidays before the actual holiday meal.
That’s why cookies are so awesome. No one knows how many you made! You can eat half of them as soon as they’re out of the oven.
So anyway, I didn’t know how good this pie is. I figured it would be good, but I didn’t expect moans.
I got moans! Dessert moans! And there was a roaring fire in the background and everything. My eccentric uncle (surely you have one of those too) even informed Graeme very seriously what a great cook I am.
That’s pretty old-school, but I can’t lie. It was a good feeling. I was beaming. Graeme was beaming. For a minute I thought I was wearing high heels and an apron.
(Look at the little deers on my serving plate. They’re so darn cute I can hardly stand it! One of my best thrift finds ever.)
So I’m super pleased to be sharing this recipe with you. You’re going to get some moans too, I know it!!
Two things I should mention. One is you need to have a food processor to make this crust. The reason for that is coconut oil melts quickly, and I don’t have a lot of confidence this crust will stand up to working the oil into the flours by hand.
The other is the crust is fairly delicate. It may tear a little as you get it into the pie pan. Mine did. But here’s the good news. There’s something about gluten free flour that makes dough act a little like Play-Doh. If it tears, just smoosh it back into place.
Ok, three things. Cutting a slice will go well. When you put the slice on a plate, the crust may go ppffflaahh and what you’ll be serving is a pear-shaped yet deee-licious pile of apple crumble pie. Don’t worry about that. After the first bite, no one will care what it looks like. They’ll be too lost in apple crumble pie heaven.
If you make the crust pretty thick at the point where the flat part of the pie pan meets the sides, you’ll get less ppffflaahh, maybe none. The pie, served on a plate, will sit up and act like a slice of pie. But who cares. This pie is really too delicious to worry a lot about appearance. And it does have crumble built right into the name.
So let’s make this bad girl! Get ready to beam.
Eat Healthy Eat Happy
This dairy and gluten free apple crumble pie is a holiday winner. Make sure you have enough for seconds!
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
- 1/2 c gluten free old fashioned or quick oats
- 1 c all-purpose gluten free flour blend (Bob's Red Mill is good)
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/2 c solid coconut oil
- 1/2 tsp apple cider vinegar
- 8 Tbs ice cold water
- Crumble topping:
- 1/2 c coconut or palm sugar
- 3/4 c gluten free flour blend
- 1/4 tsp cinnamon
- 1/3 c solid coconut oil
- 5-7 apples, peeled, cored and cut into eighths
- 1/2 c raisins
- 1/2 c coconut or palm sugar
- 1 tsp cinnamon
- dash nutmeg
- Start by making the crust. Put the oats in the food processor and grind into a flour. Add the gluten free flour blend, cornstarch and salt and pulse to combine. Add the coconut oil in 4 parts, pulsing after each addition. Add the vinegar. Add the water a tablespoon at a time, pulsing after each addition. Stop pulsing when you have a wad of dough. Take the dough out, wrap it in plastic and set aside to rest. Don't put it in the fridge, you want it at room temperature.
- Make the topping next. Stir the sugar, gf flour and cinnamon together in a medium bowl. Add the coconut oil and use a pastry cutter or knives in a scissoring motion to cut it in. Stop when you have a bowl of crumbly chunks and set it aside.
- Heat the oven to 400. Have a 9" pie plate ready. Put some wax paper on your work surface, lightly sprinkle it with gf flour and set your dough on it. Roll the dough out to cover the plate and carefully place it inside. Trim off excess and make repairs if needed.
- Arrange the apples inside. Sprinkle with raisins. Stir the cinnamon and dash of nutmeg into the 1/2 c of sugar and sprinkle it over the apples and raisins.
- Sprinkle on the crumble topping. It will seem like a huge heap of topping, but don't worry, it shrinks in the oven. Get as much as you can on.
- Bake the pie for about 40 minutes. Let cool completely before serving. Serve with your favorite pie accessories (whipped coconut cream, non dairy ice cream, etc) or on its own.
You _need_ this recipe. Before you forget, pin it!Have you even gotten the dessert moan? Isn’t it awesome?? What did you make that elicited the coveted moan?
Here are some of my other holiday recipes you might like. I love them all, but the plum crisp? It’s another moaner. Winkity wink!
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