Old fashioned apple crisp baked in a flaky, buttery pie crust for the perfect mashup of popular apple desserts – apple pie and apple crisp.

Apple crisp pie in a white pie dish with a piece removed and two forks in the spot of the missing slice of pie

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Gluten Free Apple Crisp Pie

When you’re torn between making apple crisp or apple pie, make an apple crisp pie! This amazing mashup is a combination of my popular gluten free apple crisp recipe and my flaky, buttery gluten free pie crust.

While I use gluten free ingredients to make this a gluten free dessert, you can use your favorite pie crust recipe, regular flour, and regular oats instead of gluten free.

Either way you make it, it’s best to serve this dessert warm with vanilla ice cream or homemade whipped cream! Or if you’re feeling extra festive, serve it with both!

gluten free apple crisp pie in a white pie dish ready to be served

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What You Need To Know About This Apple Recipe:

Not all apples are created equal and some are better for baking than others. For this recipe, I used a combination of Honey Crisp Apples and Granny Smith Apples.

Be sure to read my article on choosing the Best Apples for Baking if you’d like to experiment with different apples here.

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Key Ingredients for Gluten Free Apple Crisp Pie

Pie Crust – my favorite gluten free pie crust recipe is super easy to make.
Fresh apples. Seriously, you can’t make an apple crisp without fresh apples. Apples that you’ve picked yourself at the orchard are even better!
Citrus Zest. This gluten free apple crisp recipe gets so much of its flavor from the addition of a little orange zest and lemon zest. It gives so much dimension to the flavor profile – don’t skip it!
Gluten Free Oats – Gluten free apple crisp with oats is the only way to go, IMO. Use purity protocol oats if necessary for your dietary needs. My husband doesn’t have Celiac Disease so we use Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats.
Lemon Juice – please use fresh lemon juice and not the bottled, concentrated lemon juice. The flavor will be too strong and will over-power the apple and spices.

Gluten free apple crisp pie with a piece removed and two forks in it's place

How to Make a Gluten Free Dairy Free Apple Crisp

To make this dairy free, use Nutiva Shortening in place of the butter in the pie crust. Use shortening or vegan butter in place of the butter in the crisp topping.

Equipment Needed to Make an Apple Crisp Pie

9-inch Pie Dish – For best results, use a Deep 9-Inch Pie Dish. The apple crisp might bubble over if you use a shallow pan.
Stand mixer or hand mixer – While you could technically do it by hand, it’s faster and easier to make the topping with a stand mixer or hand mixer. Working that cold butter into all the dry ingredients is hard work!
Microplane Zester/Grater – the best and easiest way to get that lemon and orange zest. I use mine for parmesan cheese too so it’s a multipurpose tool!
Pastry Cutter – for cutting that butter into the flour for the crust.
Rolling Pin

a slice of gluten free apple crisp pie on a stack of 2 plates

How to Make Apple Crisp in a Pie Crust

Step 1. Preheat oven to 350 degrees and place the pie crust in a 9-inch deep-dish pie. Decorate or crimp the crust as desired and place in the refrigerator while you make the filling.

Step 2. In a large bowl, combine the sliced apples, orange zest, lemon zest, lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch. Mix well and set aside while you make the crumb topping.

Step 3. To make the topping, add the flour, granulated sugar, brown sugar, salt, and oats to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.

Step 4. Add the cubed butter and mix on low to incorporate until the dough starts to come together.

Step 5. Transfer the apples to the pie crust, spreading them evenly in the crust. Then crumble the topping over the apples.

Step 6. Place the baking dish over a rimmed baking sheet (in case the apples bubble over) and bake at 350 degrees for 45-60 minutes or until the topping is browned/crisp and the apples are bubbling. Use a pie shield to prevent your crust from burning if necessary.

Step 7. Cool the pie at least 2 hours before serving. Serve warm with vanilla ice cream or homemade whipped cream.

gluten free apple crisp pie on a plate topped with a scoop of vanilla ice cream

Tips for Making Apple Pie with Oatmeal Crisp Topping

Use the right apples! Firm/Crisp apples are the best apples for baking. Using a combination of sweet and tart apples give this gluten free fruit crisp the best flavor.
- Don’t know what apples to pick? Read my article on choosing the Best Apples for Baking 🍏
Use COLD ingredients when making the crust! COLD shortening or butter, ICE COLD water, you can even put your flours in the fridge for a bit if your house is on the warm side.
Don’t add too much water to the crust. You want just enough for the crust to come together with your hands. Too much water will make the crust heavy and chewier.
This pie uses a single crust. If you make my full pie crust recipe that makes a double crust, you can freeze the second crust for later or make another single crust pie like my Fudge Pecan Pie or a Patriotic Berry Pie.

Other Gluten Free Apple Dessert Recipes To Try

straight on shot of a gluten free apple crisp pie in a white pie dish, that's been cut into and served

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Gluten Free Apple Crisp Pie

4.76 from 25 ratings

When you can’t decide between apple pie and apple crisp, make an apple crisp pie for the best of both worlds!

Prep Time: 30

Cook Time: 55

Total Time: 1 25

Servings: 10

By: Sharon Lachendro

Print Rate Pin

Ingredients

For the pie:

1 9- inch Perfect Gluten Free Pie Crust
2 pounds apples peeled and sliced (about 5 medium apples, see notes)
1 teaspoon orange zest 3 g
1 teaspoon lemon zest 3 g
1 tablespoon fresh lemon juice
¼ cup light brown sugar 60 g
1 teaspoon ground cinnamon 2 g
½ teaspoon ground nutmeg
2 tablespoons cornstarch 18 g

For the topping:

¾ cup gluten free flour blend 103 g, see notes
½ teaspoon xanthan gum 2 g – omit if your flour blend contains it
1/3 cup granulated sugar 73 g
1/3 cup light brown sugar 75 g
¼ teaspoon fine sea salt
½ cup gluten free old-fashioned oats 50 g
½ cup butter cubed and cold (4 oz.)

Instructions

Preheat oven to 350 degrees and place the pie crust in a 9-inch deep-dish pie. Decorate or crimp the curst as desired and place in the refrigerator while you make the filling.
In a large bowl, combine the sliced apples, orange zest, lemon zest, lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch. Mix well and set aside while you make the crumb topping.
To make the topping, add the flour, granulated sugar, brown sugar, salt, and oats to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.
Add the cubed butter and mix on low to incorporate until the dough starts to come together.
Transfer the apples to the pie crust, spreading them evenly in the crust. Then crumble the topping over the apples.
Place the baking dish over a rimmed baking sheet (in case the apples bubble over) and bake at 350 degrees for 45-60 minutes or until the topping is browned/crisp and the apples are bubbling. Use a pie shield to prevent your crust from burning if necessary.
Cool the pie at least 2-3 hours before serving. Serve warm with vanilla ice cream or homemade whipped cream.

Notes

For this recipe, I used a mixture of 3 Granny Smith Apples, 1 Honey Crisp Apple, and 1 Golden Delicious Apple but any combination of baking apples will work. You’ll need more or less apples depending on the size, just be sure to use 2 pounds.
Read my guide to the best baking apples if you want to experiment with different apples for this recipe.
This pie is best the day it’s baked but can be made a day ahead. Bake the pie as directed then cool completely. Refrigerate once cooled and warm in the oven before serving or serve it cold or room temperature.