Enjoy all the best elements of an apple crumble with this gluten-free, vegan apple pie recipe with a buttery streusel topping. Perfect for a mid-week dessert or for holidays and special occasions!
Ingredients
Pastry + Streusel:
- ¾ cup (120 g) rice flour white (see notes)
- 1 cup (110 g) tapioca flour (see notes)
- ¾ cup (90 g) almond flour (see notes)
- 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp water)
- 3-4 tbsp coconut sugar or brown sugar
- 6 tbsp (84 g) margarine or vegan butter
- 1 pinch of sea salt
Apple Filling:
- 2 pounds apples (about 5, peeled and cored)
- ½ cup (100 g) brown sugar or coconut sugar
- 2 tbsp tapioca flour or arrowroot flour or cornstarch
- 1 tbsp lemon juice or lime juice
- ¾ – 1 tbsp cinnamon
- ¼ cup of raisins (optional)
- A few drops of rum extract (optional)
Instructions
- First, prepare the flax eggs by combining the ground flaxseed and water and set aside for five minutes.
- Then, add al the ingredients for the pastry into a food processor and blend until it starts to clump and form a dough.If you don’t have a food processor, simply add all ingredients for the pastry to a bowl and use your hands to knead the dough until it clumps together.If the dough appears too dry, add a tiny bit of cold water or more vegan butter.
- Roll the dough into a ball, wrap it in clingfilm and place it into the fridge. Refrigerate for about 30 minutes.
- Meanwhile, peel and core the apples and chop them into slices (approximately 0.2 inches / 0.5 cm thick). Add the apples and all other “Filling Ingredients” to a large pot and stir to combine over medium heat. Let simmer for about 2 minutes and turn off the heat. Taste it. If you think it’s not sweet enough, add more sugar to taste.
- Preheat the oven to 360 degrees F (180 degrees C) and brush an 8-inch pie pan (or a springform) with either coconut oil or margarine (or vegan butter). Set aside.
- Remove the dough from the fridge and set around 1/3 of it aside to use as the streusel topping. Roll out the remaining dough and fit the pie crust to the bottom of the pan, large enough to go about 2-inches (5 cm) up the sides of the springform.Instead of rolling out the dough, you can place the dough ball in the pan and spread it out with your fingers.
- Add the filling and crumble the streusel on top.
- Bake for 45-50 minutes or until golden brown and let cool. Enjoy!
Notes
- You can use arrowroot flour instead of tapioca flour.
- One reader commented that it works perfectly to use 230 grams of 1 to 1 Bob’s Red Mill baking flour (gluten-free) plus 90 grams of almond flour.
- To make the recipe nut-free, you can use ground shredded unsweetened coconut or ground sunflower seeds instead of almond flour.
- You can use ground chia seeds instead of ground flax seeds.
- If you want to make the recipe grain-free you can experiment with using either buckwheat flour (instead of rice flour) or adding more almond flour. This will, however, change the consistency of the dough, and you might need to add some water if the dough is too dry or adding more flour if it’s too wet.
- Regular flour or spelt flour instead of rice flour and tapioca flour should work fine too if you aren’t gluten-free.
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