Apple crumble pie is made with fresh apples, cinnamon, and a brown sugar and butter topping

Apple Crumb Pie Recipe. Berry and Stone Fruit Variation. Gluten-Free Friendly

Apple Crumb Pie, the all-time American favorite, as easy to make as the proverbial…. apple crumb pie! One of my favorite comfort foods.

No crust here, but loads of crunchy topping.

All Gluten-Free Friends: apple crumb pie is a snap to make the gluten-free way too, so go for it.

Berry Crumb Pie or Stone Fruit Crumb Pie: stone fruit and berries are plentiful (or if you want to use frozen anytime, my great favorite), scroll down to the bottom to find instructions.

If you get ambitious, make 6-8 apple crumb pie desserts in 3-4 inch ramekins, it will add a little prep work, but will be beautiful.

Although I recommend serving apple crumb pie warm, room temperature will work too.


Fruit mixture:

  • 6 large granny smith apples, peeled and diced small (about 8 cups)
  • 1/4 cup corn starch, or better yet, arrowroot or tapioca flour (health food stores)
  • 1/2 cup brown sugar or Sucanat (health food stores)
  • Juice and zest of 1 lemon
  • 1 tablespoon cinnamon
  • 2 tablespoons brandy or rum


  • 1 1/2 cups old-fashioned oats
  • 2/3 cup flour, any kind including Gluten-Free
  • 2/3 cup walnuts or pecans, chopped
  • 1/3 cup natural margarine spread
  • 3/4 cup brown sugar or Sucanat


Preheat the oven to 35oF. Mix the fruit mixture ingredients gently and without squeezing, so as not to extract moisture, and pour into a greased 12-inch pie pan, or 11x14 inch baking pan. Mix the topping ingredients lightly with your fingers until you get a mealy texture. Sprinkle the crumb mixture evenly over the apple mixture, using it all up. Bake for about 45 minutes, or a little longer, until the top is bubbly and golden. Best served warm (room temperature OK too), alone or with vanilla ice cream or sorbet.

Variation: Blueberry or Stone-Fruit Crumb Pie

Use 8 cups fresh or frozen blueberries, cranberries (cranberries are tart, so add a little more sugar) or pitted cherries, diced plums, peaches etc... These fruit releasing more moisture than apples, simply follow the recipe, increasing the arrowroot to 1/2 cup. In this case, replace the cinnamon with ground ginger or cardamom, either of which will be a great spice match. Replace the rum with creme de cassis.

15 replies
    • Lévana
      Lévana says:

      Beth I look for the fat content more than I look for the brand. I want 80 to 100 calories per serving, it’s my guarantee it won’t be watery and won’t separate. Where we need fat, we must use fat. Smart balance is good, Heart Balance, and a few other brands that are not coming to me, available in health food stores.

  1. chayie
    chayie says:


    this recipe listed above is slightly different than the original recipe in your cookbook. Specifically, 1 1/2 cups of oats vs 1 c (in book), 2/3 c flour vs 1/2 cup flour, 1/3 c margarine spread vs 1/4.

    please clarify!


    • Lévana
      Lévana says:

      Chayie This is the exact same recipe. The one on my blog is a little larger, hence the larger ingredient amount everywhere.

  2. Adah
    Adah says:

    Hi, it looks great and I would be interested to know what would be your regular recipe for those of us who B”H are fine with gluten. Also most importantly for those of us who are allergic to tree nuts what can be used in place of the walnuts/pecans? I also don’t mind the pie being chalavi so can I use butter instead and if so which one regular sweet or unsalted?

    • Lévana
      Lévana says:

      Adah, the pie contains gluten, plus a gluten-free option. Allergic to nuts: Skip them. Wanna to use butter? Unsalted please.

  3. Marcy
    Marcy says:

    Looks yummy! However if you’re making it for a gluten intolerant person be aware that oats are an issue! Believe gluten free oats are possible but the more popular/common brands (i.e. Quaker) aren’t gluten free. (Steel cut oats aren’t an issue, all are gf.)

    • Lévana
      Lévana says:

      Hi Marcy, people who need to buy GF are perfectly aware that Oats are a gluten-free grain in of itself: It just needs to be labeled as GF, which means it was process in machinery that doesn’t process wheat.

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