Overhead view of apple pie with crumb topping with gluten-free pie crust

Gluten-Free Apple Pie with Crumb Topping (Easy to Make)

A delicious, easy, homemade, gluten-free apple pie with a buttery and flaky gluten-free pie crust can be yours. Our fresh, spiced filling is made with half the sugar. Get classic apple pie flavors with a crunchy crumb topping.

Prep: 30 minsCook: 40-50 minsTotal: 1 hour, 10 minutes
Servings: 1 pie (8-10 servings) 1x


For the Apple Pie Filling

  • 8 medium or 5 large apples, cored, peeled, and sliced ¼-inch-thick (8 cups total)
  • ⅓ cup cane or coconut sugar
  • 3 tablespoons gluten-free flour blend*
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lemon juice

For the Crumb Topping

  • ½ cup gluten-free flour blend*
  • 3 tablespoons cane or coconut sugar 
  • 1 tablespoons brown sugar
  • 1 teaspoon ground cinnamon 
  • 4 tablespoons butter (salted or unsalted), cold and cut into pieces


  1. If not already prepared, make the pie crust. Keep the crust unbaked or parbake it for 15-20 minutes for a flakier crust.
  2. Preheat the oven to 400℉. 
  3. To make the filling: In a large mixing bowl, place the sliced apples. Add 1/3 cup sugar, 3 tablespoons flour, the cinnamon, vanilla, and lemon juice. Stir until the apples are evenly coated. Set filling aside at room temperature for 20 to 30 minutes.
  4. To make the crumble: In a medium bowl, combine the 1/2 cup flour, cinnamon, sugar, brown sugar, and cold butter. Using a pastry knife, cut the butter into the mixture until it forms a crumble. 
  5. Transfer the apple slices into the 9-inch pie plate with the unbaked or parbaked crust. Spread the filling out evenly and top with the crumble mixture. 
  6. Bake for 40 to 50 minutes or until lightly golden brown. Note, if your oven runs hot or if you have parbaked the crust, we suggest using a pie shield or placing a strip of aluminum foil over the edge of the crust to prevent it from getting too dark. 
  7. Allow pie to cool partially or completely before slicing.


* For gluten-free flours, we recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. If you don’t need pie that’s gluten free, you can also use regular unbleached all-purpose flour. 

Store leftover apple pie in a covered container in the fridge for up to 5 days.

Can prepare and fully bake the apple pie one to two days before serving; let cool to room temperature, then store in the refrigerator. If desired, warm the pie in a 250-degree oven before serving.

Nutrition Information

  • Serving Size: 1 slice (1/10 of pie)
  • Calories: 281
  • Fat: 15 g
  • (Sat Fat: 8 g)
  • Sodium: 197 mg
  • Carbohydrate: 34 g
  • (Fiber: 2 g
  • Sugar: 17 g)
  • Protein: 2 g
  • Cholesterol: 43 mg


© The Real Food Dietitians
Recipe By: Ana Ankeny