Gluten Free Dutch Apple Pie with Crumb Topping

Total time2 hr

Prep time35 min

Cook time55 min

Gluten Free Dutch Apple Pie with Crumb Topping

Tart Granny Smith apples get tossed with warm cinnamon, a whisper of nutmeg, and a bright hit of lemon juice, then piled into a crisp, golden-edged crust and buried under a thick layer of buttery, oat-flecked crumbs. The whole thing bakes low and slow until the topping turns deep golden brown and the filling bubbles up around the edges, so every slice holds its shape without going runny. It's the kind of pie that fills the kitchen with cinnamon and browned butter smell long before it comes out of the oven. Give it the full two-hour cooldown so the apples set properly — the slice-ability payoff is worth the wait. This one's a genuinely solid pick for a gluten free dessert table, crumb topping and all.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
¼ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 ½ lbs (about 5–6 medium) granny smith apples, peeled, cored, and sliced ¼-inch thick
½ cup granulated sugar
2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp fresh lemon juice

For the crumb topping

¾ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup old-fashioned rolled oats
½ cup packed light brown sugar
½ tsp ground cinnamon
¼ tsp salt
6 tbsp unsalted butter, melted and slightly cooled

Instructions

1
In a large mixing bowl, whisk together 1 1/4 cups flour, 1 tbsp granulated sugar, and 1/4 tsp salt. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just begins to come together, adding the remaining 1 tbsp water only if the dough looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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