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A slice of gluten-free apple crumble pie
5 from 1 vote

Apple Pie with Oat Pecan Streusel

Course: Dessert
Cuisine: American
Keyword: fall, Pie, Streusel, Thanksgiving
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Servings: 8
Author: Ai Willis
This gluten-free apple crumble pie, or Dutch apple pie, has a flaky crust filled with apples, and topped with a crunchy oat pecan streusel!
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Pie crust

  • 9-inch gluten-free pie crust

Apple filling

  • 2 tablespoons (28g) non-dairy butter
  • 2 lbs (907g) apples, cut into ¼-inch/0.5cm slices (about 6 large apples)
  • ¼ cup (37g) gluten-free all-purpose flour blend*
  • ½ cup (100g) light brown sugar (granulated sugar works well too)
  • pinch of salt
  • teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice

Oat pecan streusel

  • 4 tablespoons (57g) non-dairy butter, cubed and chilled
  • ½ cup (100g) light brown sugar
  • ½ cup (60g) gluten-free all-purpose flour blend*
  • ¼ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • 1 tablespoon (15g) non-dairy milk
  • ½ cup (45g) gluten-free rolled oats
  • ½ cup (57g) chopped pecans


Pie crust

  • Preheat the oven to 425°F/220°C.
  • Roll the pie dough out into an 11in/28cm circle, and fit it into a 9-inch pie dish. Chill in the freezer for 10min. Use a fork to pierce the bottom and sides of the pie crust. Fit a crumpled piece of parchment paper in the pie crust and fill it to the top with pie weights (dry beans and dry rice work great).
  • Bake in the preheated oven for 17min. Remove the pie weights and bake for another 2min. Take it out of the oven and let it cool.
  • Fit the pie crust into a 9-inch pie dish and line with parchment paper. Place the pie dish on a baking sheet and fill with pie weights (you can also use dried beans). Bake in the preheated oven for 20min. Take the dish out of the oven, remove the parchment and weights, and bake for another 25min at 356°F/180°C. Take the dish out of the oven once again, and brush some egg white on the bottom of the crust. Bake for another 10min. Take it out of the oven and let it cool.

Apple filling

  • Heat dairy-free butter in a pan over medium heat. Add apples, sugar, salt, and spices. Toss and cook until the juices have been released. Add the gluten-free all-purpose flour and toss again. Let it cool.


  • In a small bowl, combine flour, sugar, salt, and cinnamon. Add dairy-free butter and work it into the flour mixture until it resembles wet sand. Add dairy-free milk and mix again. Add gluten-free oats and chopped pecans and mix.


  • Preheat the oven to 400°F/200°C.
  • Put the cooled apple filling into the cooled pie crust and smooth the surface using a spatula. Sprinkle the streusel on top of the apples evenly. Bake for 45-50min. Cool completely before slicing.


* For the gluten-free all-purpose blend: I suggest using one that includes xanthan gum. I've tested this recipe with Bob's Red Mill Gluten Free 1-to-1 Baking Flour and Robin Hood Gluten Free All Purpose Flour Blend. Both work great!!
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