Gluten Free Crumble Topping Almond Flour


This Gluten-Free Crumble Topping Almond Flour is a great way to use up extra almond flour and it doesn’t taste gluten free! Serve as is or with some whipped cream over the top. Did you know that we could use almond flour to make crumble topping? Let’s take a look at how. This is a delicious crumble topping recipe made from almond flour that can be used to top any tart or pie.


Look like a pro when you bake this homemade Gluten-Free Dutch Apple Pie. This recipe for apple pie with almond flour crust and oatmeal crumble topping makes a perfect dessert for any time of the year. Who could resist a slice of warm apple pie with a crunchy streusel topping?

Apple Pie in a pie plate with a slice removed.

When the local apples begin to ripen on the trees, my thoughts always turn to apple desserts, like this Apple Crisp with Salted Caramel Bourbon Sauce, but especially Dutch Apple Pie. Apple pie is a favourite dessert at any time of the year!

And just because you’re following a gluten-free diet doesn’t mean you have to deny yourself the sheer pleasure of a warm slice of apple pie!

Dutch Apple Pie with almond flour crust is the answer


Apple pie was one of the first desserts I learned to make when I was first married. Before I found a Never-Fail Pastry recipe, I struggled with making tender pie crusts. Topping my apple pies with a crumble crust meant I could avoid ending up with a patched-up top pastry crust!

Dutch Apple Pie soon became our family’s favourite, but when I eliminated gluten from my diet, I had to find a way to make a really great pie that would be a good substitute.

I’ve experimented with pie crusts made with gluten-free flour blends from time to time. However, some gluten-free pie crusts can be tricky to handle and some simply don’t taste good.

My favourite gluten-free pie crust is this one made with almond flourIt’s sturdy enough to hold all that delicious filling, but it’s still tender.


Here’s what you’ll need to make this almond flour apple pie.

You’ll find a complete list of ingredients in the recipe card below. I’ve included a few notes about some of the ingredients here.

For the gluten-free almond flour pie crust

  • almond flour: use finely ground almond flour
  • tapioca flour: (also known as tapioca starch) improves the texture and strength of the crust
  • sweetener: your choice: granulated sugar, coconut sugar, or 0-calorie granulated sweetener
  • egg: this pastry recipe calls for half an egg. Beat the egg, then measure out approximately half of it.

For the apple pie filling

  • apples: using a mix of two different varieties often works well. Some apples are soft, some are firm, some are sweet and some are tart, so using a combination makes a delicious filling!

For the gluten-free crumble crust topping

  • rolled oats: I use old-fashioned oats.
  • almond flour: finely ground
  • granulated sweetener works best in the topping. Using Lacanto monkfruit will work if you’re trying to make this pie completely sugar-free, but I prefer the texture of the crumble crust if it’s been made with granulated sugar, brown sugar or coconut sugar.

While the ingredients listed below in the recipe card are for a single pie crust, I usually double this recipe and refrigerate or freeze half of it for another day.


This gluten-free pie crust dough is not as sturdy as one made with wheat flour. It takes a little fiddling to get it into the pie dish without falling apart, but it can be done! The reward for your work is the delicious flavour and texture of this crust.

  1. Pulse the pie crust ingredients in a food processor until the mixture resembles a coarse meal. Beat the egg in a small bowl, add half of it to the dough, pulsing until it comes together and forms a ball. If you don’t have a food processor, combine the first 4 ingredients in a large bowl and cut in the butter with a pastry blender until it resembles a coarse meal, then add the beaten egg.
  2. Lay the dough on parchment paper or plastic film, cover with another layer of the same and press into a disc shape about 6 – 8 inches in diameter. Refrigerate the dough for at least an hour or overnight. The dough will be much too soft to work with unless it is chilled.
  3. When you’re ready to bake, remove the dough disc from the fridge. Using a rolling pin between two sheets of parchment paper, form a disc about 12 inches in diameter. Remove the top sheet of parchment paper, invert a 9-inch round glass pie plate on top of the dough, then hold on to the bottom sheet of parchment paper and carefully flip it over so the pastry is now in the pie dish.
  4. The pastry will probably break, (expect it to) but you can easily press it back into shape. Use your fingertips to crimp the edges. Using a fork, prick the bottom and sides of the crust at half-inch intervals. Put the parchment paper back on top of the crust and fill the cavity with pie weights. * See note below about pie weights. Return the pie crust to the fridge to chill while you preheat the oven to 350°F.
  5. Once your oven is at temperature, bake the crust for 10 minutes, then remove the parchment paper and pie weights and bake for 5 minutes more.


  1. While the crust is baking, prepare the filling and topping.
  2. Slice the apples thinly and place in a large bowl. Add lemon juice and vanilla extract and toss to coat. Add tapioca flour, sugar and spices and toss.
  3. Fill the chilled pie crust with apple slices. Dot with small cubes of butter.
  4. Combine topping ingredients and press on top of apples, covering completely. 
  5. Cover the edges of the pie crust with a pie shield or with strips of aluminum foil to prevent excess browning.
  6. Bake at 350°F. for 45 minutes or until apples are slightly tender and mixture is bubbling up. Check at 30 minutes to make sure topping isn’t browning too quickly.
  7. Remove from the oven and cool before slicing. Serve with ice cream or whipped cream!


What’s the difference between Dutch Apple Pie and French Apple Pie?

I’m sure there is probably a technical difference, but the two terms seem to be used interchangeably in many recipes. A Dutch Apple Pie has a streusel-like topping instead of a pastry or lattice top crust. In my opinion, it’s far more interesting! I like to make mine with wholesome oats and almond flour. Sometimes I also add a handful of finely chopped pecans for extra crunch.

What kind of sweetener is best for Dutch Apple Pie?

For the crust and the topping, it’s best to use a granulated sweetener like regular granulated sugar, coconut sugar, or a zero-calorie sweetener like Lacanto Monkfruit with Erythritol. The granulated texture helps to provide structure. In the filling, you could use a small amount of honey or maple syrup in place of the granulated sweetener if you like.

What are the best apples for apple pie?

I like to use a mixture of different kinds, depending on what’s available. I usually choose some crisp apples (like Honeycrisp, Gala, Jonathan, or Braeburn), some softer apples (like MacIntosh or Spartan) and a tart Granny Smith apple, for some contrast.

What is blind baking?

Blind baking simply means partially baking a pie crust before adding the filling. Why? It gives the crust a head start, ensuring that the filling and crust will be done at the same time. Blind baking also helps to avoid ending up with a soggy crust.
While you usually only blind bake a crust when you’re filling it with a cream filling, pre-baking this almond flour crust makes it sturdier, since it doesn’t have gluten or xanthan gum to bind it together.

I don’t have pie weights. What can I use instead?

If you don’t have pie weights, dried kidney beans, black beans or even lentils will work the same. (You won’t be able to cook and eat these, so just save them in a container to use as pie weights in the future.)

Do I need to prick the crust with a fork before baking?

Technically no, but . . . The reason for pricking the dough with a fork, known as “docking” is to let steam escape so the pie crust doesn’t puff up in the oven.


Try to slice the apples in uniform sizes so you don’t end up with a mixture of chunky slices and mushy slices.


Leftover pie (is there such a thing?) is best stored in the refrigerator as it keeps the crust firm. Bring to room temperature before serving this gluten-free apple pie. It’s great with a scoop of ice cream!

You can freeze this pie after baking if you’d like. Cover tightly with plastic wrap, then overwrap with foil, label and freeze. Allow it to thaw in the fridge overnight when you’re ready to enjoy it.


Make it an apple-blackberry pie by substituting one cup of blackberries for one cup of the apples.

How to Make Paleo Pie Crust

It’s a lot easier than you might think!

  • Instead of all-purpose wheat flour, you’ll combine almond flour, coconut flour, and tapioca. Maple sugar and sea salt give the crust just enough flavor to compliment the sweet apple filling.
  • Use palm oil shortening as a plant-based substitute for butter, or use grass-fed butter if you’re not dairy free. You can even use a combination of both if you like!
  • To make the crust, you’ll first want to pulse or blend the dry ingredients and butter together to create a thick crumb consistency.
  • Next, a large egg will act as a binder for the crust dough. Add it into your food processor or blender and pulse to form dough.
  • Finally, you’ll gather the dough and form it into a ball. At this point you can separate it into two parts, then wrap them in plastic wrap, form them into discs, and refrigerate them until you’re ready to bake your pie.

Ingredients in Paleo Apple Pie Filling

  • Apples (peeled, cored, and sliced)
  • Salt
  • Cinnamon
  • Nutmeg
  • Ginger
  • Lemon juice
  • Maple sugar
  • Vanilla extract
  • Tapioca flour for thickening (you can substitute arrowroot powder if needed)

You can also use coconut sugar for the filling, but I prefer the flavor of maple sugar if you can get it.  I’m hooked on the A & A Maple Sugar sold on Amazon.  I used a combination of Honey Crisp and Granny Smith apples and I think I’m never using any other combination again!

The Best Paleo Apple Pie Recipe

Every apple crumb pie has 3 main elements – the bottom crust, the filling, and the crumb topping.

Here’s how to make a grain free apple pie:

  1. Roll out your chilled pie dough first. I like to do this between two sheets of parchment paper dusted with a bit of arrowroot powder. I use a 9 inch pie dish, so I try to roll my dough out into a circle, about 12 inches in diameter. Place your pie dough in the bottom of your pie dish and trim the edges of the crust so it’s not hanging over the edge of the dish. Crimp the edges of the dough.
  2. Next, make the filling. Get a large bowl and add the lemon juice and apples. Toss the apples in the juice. Then, add the spices, vanilla, sugar, and tapioca powder and toss everything together, making sure that the apples are completely coated. Place the cinnamon apple filling in the pie dish. If there’s a lot of juice in the bottom of the bowl, discard it.
  3. Last, mix the crumb topping. You’ll combine the almond flour with butter, cinnamon, sugar, chopped pecans, and salt until well combined. Sprinkle the crumb topping over the top of the apples. Bake in a 400 degree oven for 20 minutes, then lower the heat to 375 degrees and bake for 30 more minutes.

The crumble topping is similar to the one I used for my cherry crumble pie.  I usually use ghee for the fat, but you can also use grass fed butter if you prefer.  If you can’t have any dairy at all, the third option is coconut oil, but this is my least favorite as it tends to melt into the filling too much.

Tips for Making Apple Pie

  • It’s an incredibly simple recipe if you take it in steps.  You can make the dough a couple of days ahead of time (I’d say about 3 max) which cuts way down on prep time the day of.
  • Since there’s no gluten in the pie dough, it will tear easily. Be sure to handle with care!
  • I like to make the crumble before the filling too, and just keep it in the refrigerator while I roll out the crust and make the filling.
  • Make sure you wait at least 2-3 hours before serving the pie so the filling can thicken up nicely.  You won’t be sorry you waited – the result is sweet gooey apple-y perfection!
  • You can keep this gluten free Paleo Apple Crumble Pie in the fridge for 4-5 days.

I hope you’re ready for this gloriously delicious, healthier paleo apple crumble pie!  Grab your ingredients and get excited, because fall is here and you are going to LOVE this pie – let’s go

Almond Flour Pie Crust (Gluten-Free, Paleo, Clean Eating)

A marriage between a pastry and a graham cracker crust, this clean eating, gluten-free, paleo friendly pie crust is a simple and easy to make recipe that can be used to create an equally delicious crumb/streusel topping! Rich with just the right amount of sweetness and spices it is my go-to recipe for pie crusts.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Dessert

Cuisine: American

Servings: 8 slices

Calories: 219kcal


For Pie Crust:

  • 1½ cups blanched almond flour (super fine)
  • ¼ cup organic coconut flour
  • ⅓ cup organic coconut sugar
  • ⅛ tsp Himalayan salt
  • ⅛ tsp Ground Nutmeg (optional)
  • ⅛ tsp cinnamon powder (optional)
  • ¼ cup salted butter (melted) or coconut oil for a dairy-free option
  • 1 large egg (room temp)
  • 1 tsp vanilla extract

For Crumble Topping:

  • ¼-⅓ cup Almond Flour Pie Crust Dough (ingredients listed above)
  • 6 tbsp blanched almond flour (+ 1 more if needed)
  • 2 tbsp maple syrup
  • ½ tsp cinnamon powder (to taste)


For the Pie Crust:

  • Combine the almond flour, coconut flour, coconut sugar, salt, and nutmeg and cinnamon (if using) in a bowl until thoroughly combined.
  • In another bowl mix together the melted butter, egg and vanilla. (Ensure that the butter is cool to the touch so as to not cook the egg).
  • Combine the wet and dry ingredients together and mix until a soft dough forms and no almond flour is left dry.
  • NOTE: If making the crumble topping, reserve ¼-⅓ cup of the dough and set aside.
  • Press your dough into a pie tin (lightly greased with coconut oil or any oil or butter of choice) and dock it (poke it) with a fork before baking at 350°F for 12-15 minutes as a means of prebaking and setting your crust. Let your crust cool before filling.
  • Fill and bake as directed with your choice of filling.

For the Crumble Topping:

  • Combine the reserve ¼ – ⅓ cup of pie crust dough with 6-7 tbsp of blanched almond flour, maple syrup and cinnamon powder.
  • Once combined break down into smaller crumbs using your fingertips or two forks. (note that your crumb will be slightly moist and sticky but should crumb easily)
  • Sprinkle the crumb topping over your pie and bake as directed.


  • Your dough may be a bit crumbly at first but as you keep mixing it will come together.
  • I’ve found that using the back of a spatula to press and drag through the dough helps to mix the dough and allows it to form much quicker.
  • Once you set your dough into your pie dish, chill it for 10 minutes before (pre)baking.
  • If you do not want the crumb topping then use the pie crust dough as needed without reserving the 1/4 -1/3 cups of it. It will lead to your crust being on the slightly thicker side.
  • This recipe makes enough for a standard 9″ pie tin.
  • Estimations for the nutritional info is calculated only for the pie crust and does not include the additional ingredients (almond flour, maple syrup and cinnamon powder) for the topping.


Calories: 219kcal | Carbohydrates: 13g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 118mg | Potassium: 10mg | Fiber: 4g | Sugar: 5g | Vitamin A: 216IU | Calcium: 50mg | Iron: 1mg

Leave a Reply

Your email address will not be published. Required fields are marked *

TheSuperHealthyFood © Copyright 2022. All rights reserved.