Gluten Free Crumble Crust


This Gluten Free Crumble Crust is going to make you want to go back to the old school days of making some apple crumbles, cobblers and crisps!  This recipe is a must have in your gluten free recipe collection. This gluten free crumble crust is a nice alternative to the classic graham cracker crust. It’s less expensive than most specialty gluten free brands and it tastes great!

How To Make the Best Gluten-Free Crisp Topping

For the Skills section of Kitchn, Meghan served as the Food Editor. She is an expert at using natural light, cooking for her family, and baking for everyday use. Meghan views eating with an emphasis on time and money management as well as enjoyment. With a degree in baking and pastries, Meghan joined Alton Brown’s culinary staff for her first ten years of employment. Didn’t I Just Feed You is a weekly podcast about food and family that she co-hosts.

It’s like having a dessert secret weapon to have an abundance of crisp or crumble topping in the freezer. Without having to use more than one bowl, you can transform any fresh fruit (or, hey, even thawed frozen fruit) into an after-dinner treat. You never know when a gluten-free visitor might drop by, so I highly recommend keeping both of our standard crisp and crumble toppings on hand. (Just properly label them!)

This crisp topping may be created entirely from pantry essentials that you are likely to have on hand and doesn’t use any special flours. It bakes up toasted with a great chew, and with little further work, you can easily change the texture to that of crumbles. You can learn how to make a gluten-free crisp by heart and by memorizing the information provided here.

Essentials of Gluten-Free Fruit Crisp Toppings

The reliability of crisps, crumbles, and cobblers is well known. To ensure that we can properly feed both ourselves and our gluten-free friends before plunging into the realm of gluten-free baking, it is best to arm ourselves with information. Here are the ingredients and instructions for the greatest gluten-free crisp topping.

  • The ingredients for a gluten-free crisp topping
  • The golden ratio for fruit to topping
  • How to turn crisp topping into a dessert secret weapon

The Ingredients for a Gluten-Free Crisp Topping

This gluten-free crisp is, as I promised, pantry-friendly, but there are a few things you should be aware of. Oats are inherently gluten-free, but this does not imply that every oats container is also gluten-free. Oats are frequently rolled, weighed, and packaged in facilities that also process wheat and other foodstuffs high in gluten. These are the oats we need to keep this crisp gluten-free because many manufacturers now process their oats and other gluten-free flours and starches on separate machines to minimize cross contamination.

Rolling oats should be labeled as gluten-free, and you can grind those oats into oat flour to use for this crisp topping. Aside from purchasing oat flour, you may also prepare oats at home.

The Golden Ratio

For around two pounds of fruit, you’ll need one batch, or three cups, of this crisp topping. You have creative freedom to use as little or as much fruit as you choose because the crisp topping is adaptable to different amounts.

How to make this a gluten-free crumble topping

Crisps and crumbles are related desserts, with crisps standing apart because they contain whole oats. Process all of the oats into a fine flour then continue with the same amounts of butter, sugar, and salt for a topping that has more of a crumble-like texture.

How to Use Gluten-Free Crisp Topping

Let’s say you’ve got a batch of this crisp topping whipped up and a bunch of fresh fruit you want to use up. Here’s how to bring the two together.

  • Fruit that has been cut into bite-sized pieces makes scooping and eating considerably simpler.
  • After that, combine a little cornstarch, lemon juice, and sugar with the fruit.
  • Place the fruit in a baking dish, then sprinkle the crisp topping on top. For every 12 ounces of fruit, approximately one cup of crisp topping is required.

Freezing Gluten-Free Crisp Topping for the Future

Here’s your sneaky trick: Make three to four batches of crisp topping on a rainy June afternoon. Each unbaked batch should be frozen in a sizable zip-top bag, which should be laid flat in the freezer. The topping can then be distributed as little or as much as you need at a time. The crisp topping doesn’t need to be defrosted before baking either.

Prepare a baking dish and preheat the oven:

Set a rack in the center of the oven and preheat it to 350 degrees. Butter a 9-by-9-inch or 11-by-7-inch glass baking dish; reserve.

How To Make the Best Gluten-Free Crisp Topping

This crisp topping may be created entirely from pantry essentials that you are likely to have on hand and doesn’t use any special flours.

YIELDServes 6 to 8, Makes 3 cups crisp toppingShow Nutrition


For the fruit filling:

  • Butter, for coating the baking dish
  • 2 pounds fresh fruit, peeled and chopped as desired
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon freshly squeezed lemon juice

For the topping:

  • 2 cups gluten-free rolled oats, divided
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract (optional)


  • 9×9-inch or 11×7-inch glass baking dish
  • Coffee grinder, blender, or food processor
  • Pastry brush
  • Mixing bowls
  • Gallon-size zip-top freezer bag (optional)
  • Whisk
  • Cooling rack


  1. The oven is on. Set a rack in the center of the oven and preheat it to 350 degrees. Butter a 9×9-inch or an 11×7-inch glass baking dish; reserve.
  2. Construct the fruit filling.
  3. In a medium bowl, combine the sugar and cornstarch and whisk until lump-free. Add the fruit and lemon juice after that. Pour the fruit filling into the baking dish after giving it a gentle toss to coat.
  4. creating oat flour
  5. In a food processor with the blade attachment, coffee grinder, or blender, ground 1 cup of the oats for about 3 minutes, or until they resemble flour. Place in a large bowl.
  6. Construct the crisp topping.
  7. Stirring until mixed, add the remaining 1 cup of oats, sugar, and salt. Over the oat mixture, drizzle the butter and add the vanilla; toss to blend. Place in a zip-top freezer bag and set aside or keep in the freezer.
  8. Add the crunchy topping.
  9. Leave some large clumps intact and evenly distribute the crisp topping over the fruit mixture.
  10. Griddle the crisp.
  11. Bake for 30 to 35 minutes, or until the topping is brown and firm to the touch and the fruit juices are bubbling around the edges of the baking dish.
  12. Store the crisp after cooling.
  13. Before serving, allow the crisp to cool for at least 15 minutes. Allow the crisp to completely cool before packing it for a picnic or party so the fruit filling has time to set.

Gluten-Free Apple Pie with Crumb Topping

What better way to commemorate the fall apple season than with a juicy, sweet-tart, delectable apple pie? Crispness in the air, crunching underfoot. Since the crust and crumble topping are prepared from the same dough, this gluten-free apple pie will knock your socks off.

For the greatest apple pie with crumb topping, the crust and topping are made with almond, oat, brown sugar, oats, and pecan flour. Drooling yet? It’s garnished with a scoop of vanilla ice cream and a thin drizzle of caramel sauce.

Best Gluten-Free Dutch Apple Pie

We all need a go-to apple pie recipe in our recipe collection as the holidays draw near, and I’m here to tell you that this gluten-free version is the BEST! even if you don’t avoid gluten!


These are the essential ingredients for the dish; the full list and quantities are listed in the recipe card at the end of the post.

Ingredient shot for gluten-free apple pie L-R oat flour, almond flour, melted butter, sugar, cinnamon, cornstarch, salt, pecans, oats, brown sugar, apples and vanilla.
  • GLUTEN-FREE FLOUR | I used a combination of fine almond flour and gluten-free oat flour, if making for someone with celiac, be sure your oats are certified gluten-free. You could easily use all almond flour or all GF oat flour too or a combination of GF AP Flour and almond, oat, and even coconut flour.
  • LIGHT BROWN SUGAR | I love that this brown sugar from Dixie Crystals, it is non-GMO!
  • ROLLED OATS | Again, be sure that they are certified gluten-free if making for someone sensitive, oh and not quick cooking oats.
  • PECANS | leave out if desired, but they add a wonderful crunchy texture to the crust and crumble topping.
  • APPLES | you can’t exactly have apple pie without apples! Peel, core and thinly slice apples, see below for suggestions on the types of apples to use.
  • VANILLA | Don’t forget about vanilla, ever made your own?
  • SPICES | I opted to use Pumpkin Pie Spice, you can use Apple Pie Spice, or straight up cinnamon too!


Enjoy the visual recipe showing you step-by-step how to make this incredible gluten-free apple pie recipe!

Step 1 | Making the GF Crumble Topping and Crust

Combine GF oat flour, almond flour, oats (not quick oats), pecans, and 1/2 teaspoon salt in a sizable mixing basin. Finally, include melted butter by mixing it in thoroughly.

HINT: Do not be scared to get your hands dirty when mixing crumble toppings. I prefer to do this.

In a well-greased 9-inch deep-dish pie plate, pour the remaining gluten-free crust mixture, reserving 1 cup of the tightly packed crumb for the topping. Press the crust mixture into the bottom and up the sides of the dish using your hands and the edge of a measuring cup.

Step 2 | Assembling Gluten Free Apple Pie

Sprinkle cinnamon sugar over the apple slices, covering them thoroughly. If you don’t care about neat layers, you may just pour the apples into the crust; either way, it will still be wonderful.

Step 3 | Make sugar and cornstarch slurry

In a small saucepan, mix together cornstarch, sugar, kosher salt, and vanilla before adding water. Heat the mixture while whisking continuously until it boils.

Over the apples, pour the heated sugar syrup mixture. Place the reserved crumble topping in a small- to medium-sized bowl and stir to combine. After that, take a handful of the remaining crumble topping and sprinkle it equally over the pie.

Bake gluten-free apple crumble pie for 40 to 50 minutes at 375 degrees Fahrenheit, covering with foil 20 minutes into baking to prevent crust and crumb topping from burning.

TFC PRO TIP | Insert a knife into the pie; if it passes easily through the apples, the baking is complete. If not, bake the pie for an additional few minutes. The temperature in the oven varies. The gluten-free cookie crust of the pie can easily burn, so be sure to cover it with foil halfway through baking.


Here are a few suggestions to make this pie for a variety of dietary restrictions:

  • NOT GLUTEN-FREE | Go for it! Try 1 cup all-purpose flour and 1 cup of oat flour, because well oats! But you can use all regular flour if you choose.
  • VEGAN | Simply exchange the melted butter for a plant-based melted butter or melted coconut oil.


Change up your apples!

  • APPLES | Honey Crisp and Granny Smith apples make the best apple pies, but Gala, Pink Lady, Cripps Pink, Golden Delicious, Northern Spy, Jonagold, Braeburn, McIntosh, Pippin, and Red Delicious apples also work nicely.
  • I combined apples from Honey Crisp and Fuji. Use Granny Smith if you want your pie to be a little less sweet, but I would advise using at least two different kinds of apples.
  • SERVING DIRECTIONS: This pie is best served warm or cold, topped with a scoop of vanilla ice cream and a dash of freshly grated cinnamon and nutmeg. It would also taste fantastic with a thin salted caramel drizzle.


  • Although there are several processes, they are all simple and easy to follow.
  • Because I almost always have frozen berries in my freezer, I utilize those in my recipe (we mostly keep them on hand for smoothies). Of course, you could substitute fresh blackberries.
  • You may really use your imagination here! If blackberries aren’t your favorite fruit, you can substitute any other frozen berry (or use a mix).


  • My preferred flour is Bob’s Red Mill 1 to 1 flour, which is gluten-free. Any combination is OK as long as it contains xanthan gum. If you’re not gluten free, you should be able to substitute all-purpose flour because this flour is a 1:1 ratio.
  • Blackberries: Since I frequently have frozen berries on hand and can thus enjoy this pie all year round, I always use frozen berries in this pie. Also acceptable should be fresh berries.
  • Brown sugar: For the crumb topping, I prefer to use light brown sugar, but you may also use dark brown if that’s all you have.


FIRST STEP: Prepare the crust. In a large bowl, combine the dry ingredients. Using a pastry blender, cut in the butter. The mixture ought to be crumbly and contain butter and flour pieces the size of peas. One spoonful of ice water at a time should be added, and the mixture should be stirred with a rubber spatula until it is moist and holds together when squeezed. Form a disc with your hands, wrap it in plastic wrap, and chill for at least two hours.


Combine the flour, brown sugar, and salt in a small bowl. When the crumble comes together, add the butter cubes and stir. To be certain that everything is included, you can even use your hands. While you are making the pie, keep in the refrigerator.

Roll out the pie dough in step three.

Roll out the pie dough to a 12″ circle on a board that has been lightly dusted with flour. Trim or crimp the edges before transferring to a glass pie plate. I chose to trim mine since I prefer a more rustic-looking pie.

Make the blackberry filling in Step 4.

The blackberries, sugar, flour, and lemon juice should all be combined in a sizable basin.

Step 5 is pie assembly.

Place a thin layer of crumbs on top of the pie filling after pouring it into the crust.

STEP SIX: Bake for 60–65 minutes at 350°F. Before attempting to cut the pie, let it cool completely.


  • Always weigh your flour with a scale is my top baking advice, especially for gluten-free baking. The easiest way to guarantee accuracy is to do this.
  • Make sure to only add one tablespoon of ice cold water at a time to the pie dough. It’s simple to get carried away and unintentionally add too much water, which could significantly alter the outcome. The pie crust shouldn’t be crumbly; it should be wet and stick together when pushed.
  • If you see that the dough is cracking or breaking apart as you’re rolling, lightly knead some ice cold water into the dough with your hands.
  • I’ve discovered that mixing the crumble topping with your hands is the simplest way to make sure the butter is evenly distributed.
  • Do not thaw the blackberries if you’re using frozen blackberries like I am. Because of this, I actually prefer to create the filling as one of the final steps once the pie crust and crinkle topping are complete.

You don’t need any fancy equipment to make this crumble pie, but these are a few tools that I find handy when making this (or any) pie recipe:

  • Cutting the butter into the dry ingredients is SO quick and simple with a pastry blender.
  • Pie plate: For all of my pies, I prefer to use glass pie plates. Before transferring the pie dough, there is no need to grease the pie plate.
  • When rolling out dough, I always use this pastry mat since it keeps my work surfaces spotless and the markings make it easy to gauge the size of your pie crust. Additionally, which is always a plus, it is dishwasher safe.


Can I use fresh blackberries?

Yes. I like to use frozen berries because that means I can make this pie anytime I want, but you can definitely use fresh berries, too.

Can I make this blackberry pie vegan?

To make this blackberry pie vegan, you would need to swap in your favorite non-dairy butter. I haven’t tested it, so please let us know in the comments if you try it!

How can I tell when the blackberry pie is done?

You’ll know the blackberry pie is done when the center is bubbling. If you check on the pie before it’s ready, you might notice the fruit filling bubbling all along the sides. What you’re looking for, though, is bubbling in the center of the pie.

Can I freeze this blackberry pie?

Yes, you should be able to freeze the pie for up to 3 months, although the texture of the crust might change and get a bit soggy. The pie is really best when enjoyed fresh, the first few days after it’s baked.

Can this pie be prepared ahead of time?

Yes! The pie dough and crumble topping can both be made ahead and stored in the refrigerator for up to 5 days. The filling needs to be made right before baking, as we’re using frozen berries and are not thawing them.

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