There’s something so magical about the smell of apples and cinnamon wafting through the house. It’s like a warm hug for your soul, isn’t it? The moment that scent fills the air, I’m instantly transported to crisp fall days, cozy sweaters, and family gatherings. This recipe for a gluten-free apple "pie" with pecan crumble topping is all of that magic baked into one simple, soul-nourishing dish.
What I love most about this recipe is how effortless it feels, yet the results are absolutely divine. It’s not quite your traditional pie, but that’s what makes it so special. The stewed apples are soft and tender, spiced to perfection, while the pecan crumble on top is buttery (without the butter!) and crisp, with just the right amount of sweetness.
And the best part? It’s gluten-free, naturally sweetened, and oh-so-simple to whip up. Let me walk you through it.
The Stewed Apples
This is where the magic begins. I peeled and sliced four apples (because nothing says comfort like fresh apples), then tossed them into my slow cooker. I added a little water, a generous splash of maple syrup, plenty of cinnamon and pumpkin pie spice, and just a touch of lemon juice to keep the flavors bright. I let them simmer away on low for about three hours, and oh, the smell—it was heavenly.
The Crumble Topping
Now, let’s talk about the topping. This is the part that takes this dish from simple to show-stopping. I mixed gluten-free all-purpose flour with chopped pecans, cinnamon, nutmeg, a pinch of sea salt, and the tiniest bit of maple syrup for sweetness. Then, I worked in soft coconut oil until the mixture was crumbly, with those beautiful pecan pieces just begging to be toasted.
It’s a little sweet, a little nutty, and everything you’d want in a crumble topping. And trust me, it pairs perfectly with those tender apples.
Putting It All Together
Once the apples were done stewing, I transferred them to a ceramic baking dish, spreading them out in an even layer. Then, I scattered that pecan crumble topping over the apples, making sure every bite would get a little bit of that golden, nutty goodness.
Into the oven it went, and 20 minutes later, I pulled out what can only be described as fall in a dish. The topping was golden and crisp, and the apples were bubbling up around the edges—pure perfection.
Why You’ll Love This Recipe
This is the kind of recipe that feels like it’s been passed down through generations, even though it’s entirely my own spin. It’s naturally gluten-free, dairy-free, and sweetened with maple syrup, so you can enjoy it guilt-free. But more importantly, it’s simple to make and packed with flavor that will leave everyone asking for seconds (or thirds).
Serve it warm, maybe with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. Or just eat it straight from the dish with a spoon—I won’t judge. It’s that good.
Ready to Make Your Own Apple Magic?
I hope this recipe brings as much joy to your kitchen as it does to mine. Whether it’s a weeknight dessert, a treat for guests, or just something special for you to enjoy with a cup of tea, this gluten-free apple “pie” is here to bring you all the cozy vibes.
Gluten-Free Apple “Pie” with Pecan Crumble Topping Recipe
Serves: 6-8 Prep Time: 15 minutes Cook Time: 3 hours (slow cooker) + 20 minutes (oven)
Ingredients
For the Stewed Apples:
4 apples, peeled, cored, and sliced
½ cup water
¼ cup pure maple syrup
2 teaspoons pumpkin pie spice
2 teaspoons ground cinnamon
A splash of lemon juice
For the Crumble Topping:
1 cup gluten-free all-purpose flour
1 cup chopped raw pecans
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
⅓ cup coconut oil, soft but not melted
¼ cup pure maple syrup
Instructions
Prepare the Apples:
Place the sliced apples in a slow cooker.
Add water, maple syrup, pumpkin pie spice, cinnamon, and lemon juice. Stir to coat the apples evenly.
Cover and cook on low for 3 hours, stirring occasionally.
Make the Crumble Topping:
In a mixing bowl, combine the gluten-free flour, chopped pecans, cinnamon, nutmeg, and sea salt.
Add the coconut oil and maple syrup. Mix until the mixture resembles coarse crumbs.
Assemble the Pie:
Preheat your oven to 350°F (175°C).
Transfer the stewed apples into a ceramic baking dish, spreading them out evenly.
Sprinkle the crumble topping over the apples.
Bake:
Place the dish in the preheated oven and bake for 20 minutes, or until the topping is golden brown and crisp.
Serve:
Let the pie cool slightly before serving. It pairs beautifully with a scoop of dairy-free vanilla ice cream or coconut whipped cream.
If you make this recipe, I’d love to hear how it turned out for you! Did you make any fun tweaks? Let me know in the comments below, and don’t forget to share this with someone who loves apples as much as you do.
Happy baking, sweet friend! May your kitchen be filled with warmth and your heart with joy.
Love,
Amanda Surratt, BS, CECP, CBCP, CHLC, CHIHC
Creator of Abundant Body Regulation
The Confidence and Energy Alignment Coach
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