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STOP! Before you hit ‘Jump to Recipe’ check ‘Skip to the Good Bit‘ below. I may answer a query you have about this recipe.
I hail this Gluten Free Deep Filled Apple Crumble Pie an absolute triumph! It’s yet another recipe that’s rented room in my mind for ages and I finally turned it into reality recently. Each element is super simple (as always with my recipes) it was just a matter of marrying them together in this big, huge wonderful apple pie.
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Skip to the good bit
- What apples are best for this Apple Crumble Pie?
- Can you use readymade apple sauce?
- Can you make this Deep Filled Apple Crumble Pie with dairy?
- What biscuits to use for the easy crumble topping?
- How to line a deep tin with gluten free pastry?
- How to make a Gluten Free Deep Filled Apple Crumble Pie
- How long can you keep this Apple Crumble Pie?
- Other gluten free apple recipes to inspire you
- Gluten Free Deep Filled Apple Crumble Pie Recipe
What apples are best for this Apple Crumble Pie?
There are two apple elements to this recipe, much like my Easy Gluten Free Apple Turnovers and these Toffee Apple Pies – Gluten Free Copycat McDonalds Recipe. You need to have a delicious apple puree or sauce and then you need the crunch of apple slices to create a multi-layered texture. Layered being the key word here.
For the apple sauce
Ideally you need cooking apples for this bit. The reason I suggest cooking apples, Bramley apples to be precise, is because you want the apple to break down easily into a delicious smooth puree. To achieve this end result with eating or dessert apples you will need to blitz them in a blender.
For the apple layers
This element of the recipe calls for eating or dessert apples. Ideally you want the apples to retain their shape and texture so you have a slight crunch to each bite of this Gluten Free Apple Crumble Pie. On this occasion I used Pink Lady Apples, a bit on the expensive side but that is the only apple my two will eat. If you do not have teens like mine then Braeburn, Golden Delicious, Gala or any other eating apple will work just fine.
As you can see in the image below I resort to the height of laziness when it comes to finely slicing my apples. If you had a kitchen gadget like this then believe me, you would too! I love my Rotary Grater. It has three grater inserts; slicing, fine grating and thick grating.
TOP TIP: When I buy a bulk of dairy free cheese I’ll sit there and grate the lot into Tupperware so I have dairy free grated cheese on the go. But I digress, back to this Deep Filled Apple Crumble Pie!
Can you use readymade apple sauce?
Yes you absolutely can use a ready made apple sauce. You have two options here; make your own in bulk and store it in a sealed jar in the fridge (I do this and the apple sauce keeps for 3-4weeks).
Alternatively you can buy apple sauce or puree. I tend to look for these in two places in the supermarkets. The first shelf is the dinner condiments where you’d except to see mint sauce, cranberry jelly so forth.
The second place is the long life pudding/dessert aisles where you find serving size custard or jelly pots. There is a third location and that’s the baby food aisles but you may end up paying more for less product.
Can you make this Deep Filled Apple Crumble Pie with dairy?
This Apple Pie is both gluten free and dairy free because I use a dairy free block of ‘butter’ in the pastry. I always choose to use Flora Plant Blocks for my baking, it’s a personal preference and its never failed to behave well in my recipes.
If you want to make a dairy-filled gluten free pastry then by all means swap the exact same ratio of plant butter with real dairy butter. Salted or unsalted is fine, not going to get my knickers in a twist about which is better (I do add salt to my pastry anyway to enhance the flavours).
The other element is the biscuit crumble topping. Obviously you will not need to source a gluten and dairy free biscuit for this recipe if this is not an issue for you.
What biscuits to use for the easy crumble topping?
On the occasion I made this pie for photographing I use a spiced latte shortbread (the image is awful but Asda have terrible resolution images on their website!).
I have other recipes that require a biscuit crumble topping such as these Gluten Free Blueberry Crumble Muffins and to be fair, it doesn’t really matter what biscuit you use as long as the following applies;
- choose a free from biscuit to suit your needs (gluten free, dairy free)
- use a pale biscuit with no added ingredients such as chocolate or fruit
- look for shortbreads, digestives, Viennese fingers that crumble easily
How to line a deep tin with gluten free pastry?
This gluten free pastry is actually really easy to handle and manipulate, however, lining a deep tin with any type of pastry can be a challenge.
I use a 20cm loose bottom tin for this recipe and I find the best way to line it is in sections. I roll the pastry out first and using the tin I cut a circle shape to line the bottom.
NOTE: I always add a circle of baking paper to the bottom of the tin to prevent sticking.
Next I cut rectangular strips out of the rolled dough and begin to line the sides of the tin. Repeat this 2 or 3 times until you have covered the tin sides.
Finally, press the overlapped edges together using the back of a teaspoon or your fingers to ensure the pastry is sealed.
The last touch is to trim the top of the pastry case to keep things looking nice and even.
The image you see below is the pastry dough before I’ve kneaded it on the kitchen surface. I don’t bother to dust the kitchen counter with flour. As you can see I’ve use the pinch test to make sure the pastry is wet enough to come together, this is when you grab a handful of pastry crumble and squeeze to make sure it holds it’s shape (pretty fine tip, even if I do say so myself!).
How to make a Gluten Free Deep Filled Apple Crumble Pie
This is the fun bit.
Once you’ve lined your cake tin, made your apple sauce and finely sliced your apples you are ready to build your Apple Crumble Pie.
I start with adding a little apple puree to the bottom of the pie crust. Next, add a layer of sliced apples trying to keep the layer as even as possible. Then you add more apple puree and smooth into all the nooks and crannies (gaps). I use my silicone pastry brush to do this but you can use the back of a spoon.
Repeat this process until you have run out of sliced apples and puree.
The final touch is the crumble topping which is a mix of crumbled gluten free biscuits mixed with melted butter. Spread this crumble mixture evenly over the top of the layered apple slices and you’re ready for baking.
How long can you keep this Apple Crumble Pie?
Good question. This Deep Filled Apple Crumble Pie never lasts long in my house. I do know that if stored correctly; in a sealed container in the fridge, this will keep for up to a week.
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Other gluten free apple recipes to inspire you
I have selected a few of my most popular recipes for you to drool over the pictures but frankly, there are loads of apple recipes here on Glutarama so if you click the link I’ve done the search for you Apple Inspired Gluten Free Recipes
Gluten Free Deep Filled Apple Crumble Pie Recipe
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Gluten Free Deep Filled Apple Crumble Pie
- rotary grater or traditional grater
For the pastry
- 250 g gluten free plain flour
- 100 g dairy free butter I use Flora Plant Blocks
- 100 g light brown sugar adds colour and flavour
- 70 ml cold water
For the apple puree
- 2 Bramley (cooking) apples peeled, cored & diced
- 50 g caster sugar
- ½ tsp ground cinnamon
For the apple layer
- 4 large dessert/eating apples or 5 average size
For the crumble topping
- 150 g gluten free biscuit(s) I recommend free from shortbread
- 40 g dairy free butter
To make the pastry
- Line a 20cm loose bottom tin
- In a large bowl combine the gluten free flour and butter and either rub into breadcrumbs with your finger tips or (like me) use a pastry blender tool.
- Once you have a crumbly pastry mixture stir in the sugar and mix to combine.
- Tip the crumble mixture out onto a work surface (no need to dust with flour) and gently bring together to make a ball of dough. No need to over work this, if you can keep the dough flecked with 'butter' all the better.
- Roll the dough out just on the thick side of 0.5cm (you will need to flour the worktop for this) Use the cake tin as a template and cut a circle. Place this circle in the lined cake tin.
- Next I cut rectangular strips out of the rolled dough and begin to line the sides of the tin. Repeat this 2 or 3 times until you have covered the tin sides.
- Finally, press the overlapped edges together using the back of a teaspoon or your fingers to ensure the pastry is sealed.
- The last touch is to trim the top of the pastry case to keep things looking nice and even. You can add the lined cake tin to the fridge whilst you crack on with the rest of the recipe.
To make the apple puree
- Add your prepared cooking apples to a non stick saucepan with a little water, place the lid on the pan and cook on a medium heat until the apple has broken down. if you are using Bramley's this will not take long at all.
- Add the sugar and cinnamon and check the taste is you your liking (add more spice and sugar if necessary). Set aside and allow to cool at room temperature.
To build the apple pie
- Once you've lined your cake tin, made your apple sauce and finely sliced your apples you are ready to build your Apple Crumble Pie.
- I start with adding a little apple puree to the bottom of the pie crust. Next, add a layer of sliced apples trying to keep the layer as even as possible. Then you add more apple puree and smooth into all the nooks and crannies (gaps). I use my silicone pastry brush to do this but you can use the back of a spoon.
- Repeat this process until you have run out of sliced apples and puree.
To make the crumble topping
- In a bowl or a sandwich bag, bash the gluten free biscuits into crumbs. Try to get a mixture of crumb sizes to ensure a lovely crumble effect on the finished bake.
- Melt the 'butter' and mix this with the biscuit crumble.
- Spread the crumble mixture evenly over the top of the layered apple slices and you're ready for baking.
- Add a sheet of foil to the tin and seal loosely. This is to prevent the crumble from burning and ensure the apple slices cook.
- Pop into a preheated oven set at 200°C | 180°C fan | 400°F | Gas 6 and cook, foil on for 20 minutes.
- After 20 minutes remove the foil and continue to bake for a further 20 minutes to allow the bake to turn a beautiful golden colour.
- Remove from the oven and allow to cool for 10 minutes before removing from the tin. Eat whilst just worm or allow to cool and pop in the fridge for later.
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