Introduction
This Deep Dish Apple Pie with Crumb Topping delivers all the cozy, spiced comfort of the classic dessert, but with a wholesome, gluten-free twist. You get a sturdy almond flour crust, a mountain of tender, sweet apples, and a buttery, crunchy oat topping in every bite. It’s the perfect show-stopping finish to any fall gathering.
Prep & Cook Time
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Ingredients
- 2 cups almond flour
- ⅛ cup coconut oil
- 1 chia seed egg (mix 1 tablespoon chia seeds with 3 tablespoons hot water, let sit for 5 minutes)
- pinch kosher salt
- Tapioca flour (to roll the dough)
- 8 apples peeled (cored and sliced)
- 1 tbsp coconut flour
- ½ cup coconut sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¾ cup almond meal
- ¾ cup rolled oats
- ⅓ cup coconut sugar
- ½ tsp cinnamon
- ¼ cup coconut oil (cold)
- 1 pinch kosher salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate.
- Make the crust: In a medium bowl, combine the 2 cups almond flour and the pinch of salt. Add the ⅛ cup coconut oil and the prepared chia seed egg. Mix until a crumbly dough forms. Use your hands to press it together into a ball.
- Sprinkle a clean surface with tapioca flour. Roll the dough out into a circle large enough to fit your pie plate. Carefully transfer it to the prepared plate, pressing it into the bottom and up the sides. Trim any excess overhang. Set aside.
- Make the filling: In a large bowl, toss the sliced apples with 1 tbsp coconut flour, ½ cup coconut sugar, 1 tsp cinnamon, and ½ tsp nutmeg until the apples are evenly coated. Pour the apple mixture into the prepared crust.
- Make the crumb topping: In a separate bowl, combine ¾ cup almond meal, ¾ cup rolled oats, ⅓ cup coconut sugar, ½ tsp cinnamon, and a pinch of salt. Add the ¼ cup cold coconut oil. Use a fork or your fingers to work the oil into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the apple filling, covering it completely.
- Place the pie on a baking sheet (to catch any potential drips) and bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
- Remove from the oven and let the pie cool on a wire rack for at least 1 hour before slicing and serving.
Variations
- Pre-cook the Filling: For less shrinkage and extra-tender apples, gently cook the spiced apple filling in a skillet for 5-7 minutes before adding it to the crust.
- Individual Servings: Divide the dough and filling among 8 greased ramekins or a muffin tin for personal-sized pies, adjusting the bake time to 25-30 minutes.
- Crumble-Style: Skip rolling the crust and simply press the dough evenly into the bottom of the pie dish for a simpler, bar-style dessert.
- Serving Suggestion: Serve each warm slice with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream.
Tips for Success
- Keep the coconut oil for the topping cold to achieve a perfect crumbly texture that won’t melt before baking.
- Use a mix of apple varieties (like Granny Smith and Honeycrisp) for the best balance of tartness, sweetness, and texture.
- Letting the pie cool completely is crucial; this allows the filling to set, making it much easier to slice cleanly.
- If the crumb topping is browning too quickly, loosely tent the pie with aluminum foil for the remainder of the baking time.
Storage & Reheating
Store leftover pie, covered, at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm individual slices in a 300°F (150°C) oven for 10-15 minutes to restore the crust’s crispness.
FAQ
Can I use a different egg replacer?
Yes, you can substitute the chia egg with a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp hot water) using the same method.
My crust is too crumbly to roll. What should I do?
The dough is forgiving. If it’s too dry, add a teaspoon of water at a time until it holds together. If it’s too sticky, add a bit more tapioca flour.
Do the apples need to be peeled?
Peeling is recommended for the best texture, as the peels can separate from the slices during baking. However, you can leave them on for added fiber if you prefer.
Can I make this ahead of time?
Yes, you can prepare the crust in the pie plate and the crumb topping separately, storing both in the refrigerator for up to 2 days. Assemble and bake just before serving.
Why is my filling watery?
This can happen if your apples release a lot of juice. Ensuring you use coconut flour (which absorbs moisture well) and letting the pie cool completely will help it set.
Can I use melted coconut oil for the topping?
No, using cold, solid coconut oil is essential for creating the crumbly, streusel-like texture. Melted oil will make the topping dense and greasy.