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I found myself with lots of extra apples during this quarantine and even though it is not fall, I decided to make this healthy Apple Crumble Pie before they went to waste! First, I made a gluten free crust, with almond flour and coconut flour, and sweetened it with some coconut palm sugar. The apple pie filling is also sweetened with coconut palm sugar and some maple syrup and the topping is a crumble made of almond flour, oats and pecans. You can always leave out the oats if you are grain free, and it will be just as delicious!

Serve this Apple Crumble Pie warm with a dollop of Kite Hill Almond Milk Yogurt, or your favorite vanilla dairy free ice cream. There is no reason to wait till the fall to make this fun and healthy dessert!


For the crust:

1 cup blanched almond flour

1/4 cup coconut flour

4 tbsp tapioca flour

1 stick grass fed butter

1/4 cup coconut palm sugar

1 tsp sea salt

1 egg

For the filling:

3 Granny Smith apples, peeled, cored, and thinly sliced

juice from 1/2 lemon

1/4 cup coconut palm sugar

2 tbsp maple syrup

1 tbsp pumpkin pie spice

1 tbsp tapioca flour

For the Topping:

3/4 cup gluten free oats

1 cup chopped pecans

1 cup almond flour

1 tsp sea salt

1/2 tbsp pumkin pie spice

1/2 cup coconut oil

1 tsp vanilla

2 tbsp maple syrup


Preheat the oven to 375 degrees. Grease a  9 inch glass pie dish with coconut oil.

In a food processor, mix together the almond, coconut and tapioca flours, butter, coconut palm sugar and salt. The dough will be crumbly but start to come together. Add the egg and mix until it starts to form a ball. Press the dough evenly into the bottom of the pie dish, making sure it comes up the sides. Crimp the edges of the pastry dough. Using a fork, pierce the bottom of the pie crust several times to prevent it from rising when it bakes. Bake for 5-6 minutes or until it starts to brown slightly. Remove from the oven and set aside to cool slightly.

In the meantime, in a large bowl, mix together the sliced apples, lemon, coconut palm sugar, maple syrup, pumpkin pie spice and tapioca flour. Pour on top of the crust.

Mix the crumble topping in another bowl by adding the oats, almond flour, pecans, sea salt, and pumpkin pie spice. Melt the coconut oil and add the vanilla and maple syrup to the coconut oil. Then pour the wet ingredients over the dry ingredients and mix well. Pour the crumble topping evenly over the apples.

Cover the edges of the crust with foil to prevent burning. Bake the pie for 30-40 minutes. If the top of the crumble starts to brown too early, you can cover the entire pie with foil, and continue to cook.

Serve warm with your favorite dairy free vanilla yogurt or ice cream. Enjoy!