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Gluten-Free Apple Crumble Pie

It’s officially September and that means Autumn is almost here! For those slightly breezy, chilly days, try this Gluten-Free Apple Crumble Pie recipe!



Prep Time:

80~ min.

Bake for:

15~20 min.

Good For:



Gluten-Free Apple Crumble Pie

I LOVE apple pie but have only had store-bought ones, so I decided to make our own for home with healthier ingredients! Because this recipe uses almond flour and no eggs, expect the crust to be a bit crumbly – but it melts in your mouth and is perfect with ice cream. I haven’t experimented much with GF Pies so if you have recommendations please leave your comments below!

Gluten-Free Apple Crumble Pie Meraki Japan



  • Almond flour, 1 & 1/2 cup
  • Arrowroot flour, 1/4 cup
  • Hardened Coconut Oil, 3 tbsp.
  • Coconut sugar, 1/4 cup
  • Cold water, 4 tbsp.
  • Salt, 1/4 tbsp.


  • Cinnamon, 2 tsp
  • Apples, 2, peeled and sliced
  • Nutmeg, 1/2 tsp
  • Maple syrup, 1/4 cup
  • Coconut oil, 3 tbsp.
  • Arrowroot dissolved in water, 1.5 tsp.


  • Coconut sugar, 1/4 cup
  • Mixed nuts, 1/2 cup
  • Almond flour, 1/4 cup

      Blend the pie crust ingredients except cold water in a food processor. Add cold water tablespoon by tablespoon. The texture will feel like cookie dough. Freeze the dough for an hour. 

      Meanwhile, simmer the pie filling ingredients over low heat for 30 minutes, mixing so it doesn’t burn. 

      Blend the crumble topping in a food processor.

      After an hour, take the pie crust dough out and roll it out and place in a pie plate. Bake at 180C for 15 minutes until the edges are browned. 

      Layer the apples in the pie crust after it’s done baking. Leave out excess liquid from the pie filling mixture as it will soften the crust and make it mushy (unless you like it, then go for it!). 

      Add the crumble topping, then bake at 180C for 15 minutes. 

      Serve warm or refrigerate to let it set more and serve – tastes like Autumn!

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