Delight in this gluten-free apple crumble pie featuring an easy oat flour crust. Perfectly sweet and comforting, it’s a must-try dessert!
Deliciously Healthy Dessert for Everyone!
This Gluten-Free Apple Crumble Pie combines the classic flavors of apple pie with a unique, allergen-friendly twist. Made with oat flour and pecans, this recipe features a pie crust that is easy to prepare, requiring no rolling pin or messy flour. Instead, the oat flour dough is simply pressed into the pan, making it a foolproof option for both novice and experienced bakers. The filling is crafted from fresh apples, maple syrup, and coconut sugar, resulting in a perfectly balanced sweetness that doesn’t overwhelm the taste buds like traditional pie recipes often do.
The crowning glory of this dessert is the delicious crumble topping, which includes old-fashioned oats, butter, pecans, and a hint of vanilla. This combination not only adds a crunchy texture but also enhances the overall flavor profile of the pie. Ideal for festive occasions such as Thanksgiving and Christmas, this dessert is beloved by all, regardless of whether they have a gluten allergy or sensitivity. With its clean and natural ingredients, this apple crumble pie is a delightful addition to any holiday table.
Indulge in a Guilt-Free Delight: A Wholesome Twist on a Classic Dessert!
We’re making a gorgeous and healthier apple pie with a gluten-free oat flour pie crust and a buttery oat and pecan toasted crumble on top with your choice of apples this easy recipe makes a showstopper pie everyone can feel good eating hello my name is Nicole Bonia and if you love healthier recipes to our favorite foods then you are in the right.
Place now to mix the dough you can do it by hand but I highly recommend using a food processor we’re going to start by adding our dry ingredients so I’m going to add one cup of my freshly homeg ground oat flour now you’re welcome to jot down these ingredients as we go along or you can click on the link that’s in the video description below.
And that will take you to the full recipe with all the details next we’re going to add 1/3 a cup of some tapioca flour and this really enhances the dough texture next we’re going to add a four of teaspoon of salt and A4 of teaspoon of cinnamon and then I’ll just give this a quick pulse until it’s all well Blended next we’re going to add half a.
Cup of butter which is one stick of butter and you’ll want to take it right out of the fridge so it’s nice and cold and then I’ll just cut it down into some smaller pieces and I’ll just spread these around inside my bowl and for a little natural sweetness I’m adding 2 tspoons of maple syrup and we’ll put on our lid now we don’t want to blend this.
Completely smooth we just want to pulse it so I’m just going to keep pulsing until the butter breaks down to about little psize pieces so that’s what we’re looking for and then I’ve just put some water and ice into a small bowl I’m just going to add 1 tbsp of ice water and then we can can mix this until it starts to form a.
Big ball of dough we now have a nice ball of dough inside of our food processor so this is ready now to shape our pie Crest I find it works really well to do it on top of a sheet of parchment paper and then I’m going to keep a small bowl of some tap yoka flour nearby now what I love about this dough is how versatile it is you.
Have two options for getting it into your pie pan you can either take it and just press it right in almost like you’re pressing in some Play-Doh and shape it exactly the way you like it or you can roll it out if you’d like to have a really even thickness and then we can lift it and place it into our pan so I’m going to show you how to roll it out.
So we’ll start by spreading out a little bit of flour onto our parchment paper and then work our dough into a nice ball if your dough feels too soft you can go ahead and put it into the fridge for about 15 to 20 minutes that will help that butter firm up but I have found that under normal conditions it’s ready to go right after mixing so I’ll start.
By pressing it out into a large Circle and make sure have some flow spread around but you don’t need a ton then I’ll take my rolling pin and lightly flour it and then we can start rolling and as you’re rolling you can do your best to spread it out into a nice even Circle and if you do feel it sticky at all just add a little more flour to your.
Rolling pin and then I’m just going to spray it well with some coconut oil and then flip it upside down on top of our Crest carefully flip it over and we can gently lift off the parchment paper and then we’ll gently lift up the sides of the dough so it fills the bottom of the dish and this dough is very forgiving so it’s okay if it’s not.
Completely even all the way around so once we know we have it pressed down into the inside corner then we can go out and flatten out the sides and since this side has a little more dough than the other side I’ll go ahead and break some off and just press it in and now that we’ve smoothed around the top we can decide if we want to leave it as is.
Or we can go through and make some flutes since my pie pan already has some flutes built in I’m just going to go ahead and work with what’s there so wherever there’s a dip I’m going to press down with a finger and then press up a little higher where there’s a rise now if you could use more healthy inspiration on a regular basis I invite.
You to join my email list all you have to do is click on the link in the description below and that is the best way for us to stay connected then we want to go through and make some holes with our Fork so we don’t get any air caught underneath the P dough now I do want to manage some expectations that this pie crust is not going to be.
Exactly the same as a really flaky crust that’s been made with white flour but it will function and hold your pie ingredients just the same and is going to taste delicious so now that the pie crust is ready I’m going to go ahead and let this hang out in the fridge while we prepare the apple pie filling now to make the apple pie filling you could use.
Any variety of apples that you like since I’m trying to add the least amount of sugar to this pie and still have it taste sweet I like to use a naturally Sweet Apple so I really like using the cosmic Crisp And I also like the fact that it has the red peel because I’m going to be leaving that on the apples and I really like how it looks inside of.
The pie so you’ll need either either four large apples like I have or maybe five medium apples or about six small apples so I’m just going to start by taking out the cores my little apple core makes it super easy next we want to cut our apples nice and thin and we want it to be the same thickness for all the pieces because that will help them cook.
The most evenly and so you could do this by hand with a knife but I have found that using a mandolin makes it really quick and easy and I really like this one because it’s made out of stainless steel and I’m just going to set my thickness to about an eighth of an inch and then I’ll just insert the handle into the top of the apple and start.
Slicing then we have these very uniformly sliced apples so I find it works really well to just kind of slide them back into their apple shape and then with a knife I’ll go ahead and just cut them in half give it a Twist and then cut them in force and then I’ll just break them up in my hand as I add them to a large mixing bowl and then we.
Can repeat for the remaining apples now in a small mixing bowl we’re going to add 1/3 a cup of some coconut sugar 1 teaspoon of cinnamon and and A4 of teaspoon of nutmeg and four teaspoons of cornstarch which is also 1 tablespoon plus a teaspoon and then we’ll just mix this together with a fork this just helps make sure that the cornstarch gets.
Evenly distributed and then we can sprinkle this over the apples and then add a four of cup of maple syrup for some more natural sweetness and then I’ll just take a spatula and stir this all together until all the apples are well coated and then we’ll let these rest while we make our crumble so in our Bowl we want 3 tbsp of melted butter so.
I’m just going to pop this in the microwave for about 30 seconds until it’s melted next we’ll add 3 tablespoons of maple syrup 1 four a cup of oat flour 1 4 teaspoon of cinnamon and 1/4 teaspoon salt then we’ll mix this together then we want to add half a cup of oldfashioned oats just cuz they have.
That really nice chunky size and texture and about a third of cup of pecans now I like to just kind of break these up as I put them in just so they’re still nice and chunky but not as whole pieces now we’ll stir all this together now we are ready to assemble our pie now we could just dump all the apples into our pie pan but then our Apple pieces might go.
Every which way and it could create some air pockets inside of our pie so this is a little bit messy and takes a little more time but I find it works really well to just kind of take a handful of the Apple pieces and then just kind of place them in by hand so on this bottom row I’m going to spread them out so I have nice even coverage around the.
Bottom and then I can place with the round side of the Apple against the round side of the pie and as I get closer to the top I want to place these pieces with their red peel towards the outside cuz that’s what’s going to show through our crumble and it’s really beautiful and then all this extra liquid that you have in the bowl we’re going to.
Go ahead and pour over the top of the pie cuz that has the corn starch mixed in which will help it thicken as it bakes in between the apples now as this bakes the apples are going to soften and they’re going to shrink down just a little bit so it’s okay to go ahead and stack your apples nice and High inside of your your pie pan now we can take our.
Crumble and I’m just going to Fork it out in some nice chunks on top of the pie and then i’ like to spread it out within about an inch of the edge of the pie just so we can see those beautiful apples underneath I like to make sure I have a few nice big chunky pecan pieces right on top well this looks gorgeous and it is ready to bake in a 350° oven.
Now to make sure that our apples cook through but that the top crumble doesn’t burn we want to ttin this with foil so you’ll just want to cut a piece of foil and then very lightly we’re going to place it over the top of the pie so I just kind of very gently wrap it around the pie pan so we’re going to put this into the oven for about 30 minutes and.
Then we’re going to take off the foil and then allow it to bake for about another 20 or 25 minutes or until the top is just turned a nice golden brown but you want to keep an eye on it to make sure that that crumble on top doesn’t burn well here’s a pie I baked yesterday I allowed it to cool on my counter and then I put it into my fridge.
Covered overnight and it is so beautiful I love the top is just nicely golden brown and we can see these beautiful apples with their little red strip around the edges and you can see down inside that that filling is just nice and firm and we have this really beautiful fluting on the edge of our pie crust make sure I get bite with the.
Crumble and the crust and apple that is delicious that has all the flavors you love about apple pie with a few bonuses which is that really earthy flavor coming from the oat flour and then getting those crunchy textures from the pecan and the oats that are toasted on top in the crumble and I love that it’s.
Not overpoweringly sweet with refined sugar because you really get to enjoy the natural sweetness of those delicious juicy apples and I love that it’s made with all natural ingredients which means I’m going to feel just as good even after I eat it and I know that all of my guests can enjoy it too well thank you so much for hanging out with me today in.
My kitchen I included a link to the full recipe and it’s in the video description below which takes you to my website gum.com and I invite you to like And subscribe to my channel if you haven’t already and I cannot wait to have you join me again in my kitchen
