"This Thanksgiving, I decided to bake a gluten-free take on traditional apple pie using apples we harvested from our very own trees! Normally, I try to eat very clean but since the holidays are all about being present, I take a 80/20 approach. This dessert recipe is great because all the ingredients are fresh, and it has way less sugar than a syrupy filling you might find at the store. My daughter Petal loves to play sous-chef when any baking goes on and she had fun mixing up (and tasting!) the apple slices. I hope you love the delicious fall flavors and enjoy making this with loved ones!" Xx Gucci
Gluten-Free Apple Crumb Pie
Slightly adapted from The Real Food Dietitians
For the Apple Filling
1 pre-baked gluten-free pie shell (9-inch)
4-5 large apples cored, peeled, and sliced
⅓ cup coconut sugar
3 tablespoons gluten-free flour blend or almond flour
3 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
2 tablespoons lemon juice
For the Crumble Topping
- ½ cup gluten-free flour blend or almond flour
3 tablespoons coconut sugar
1 teaspoon ground cinnamon
4 tablespoons cold butter, cut into pieces
Preheat the oven to 400℉.
Core, peel, & slice 4-5 large apples into small pieces.
Place the apples in a large mixing bowl and squeeze fresh lemon juice over them.
Mix in the coconut sugar, flour, cinnamon, & vanilla.
Set aside at room temperature for 20 to 30 minutes.
For the topping, combine the flour, cinnamon, coconut sugar, & cold butter. Use a knife to help cut up the butter until the mixture forms a crumble.
Transfer the apple filling to gluten-free pie shell and evenly top it with crumble.
Bake for 40-50 min at 400℉.
Allow the pie to cool before cutting a slice.
Optionally top with whipped cream (Gucci loves an oat milk variety)—enjoy!