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Fall always takes me back to cozy afternoons in my grandma’s kitchen. She’d bake the most heavenly apple pie, with its golden crust and cinnamon-spiced filling.
My twist on her recipe keeps all the warm, comforting vibes but skips the gluten—perfect for those of us who want to enjoy a slice without a worry.
This Snickerdoodle Streusel Apple Pie brings the crunch of a cookie and the warmth of apples into a dessert that feels like a hug on a plate.
Tips & Variations
- Apples: Use Honeycrisp or Pink Lady apples for a sweeter twist.
- Streusel Kick: Add chopped pecans or walnuts for extra crunch.
- Vegan Option: Swap butter for coconut oil or vegan butter, and use a flax egg for the crust.
Presentation Suggestions
Serve warm with a drizzle of caramel sauce. For a festive touch, sprinkle a little extra cinnamon sugar on top right before serving.
Snickerdoodle Streusel Apple Pie (Gluten-Free)
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A warm, cinnamon-spiced apple pie with a snickerdoodle cookie topping—gluten-free and packed with cozy flavors.
Ingredients
Scale
For the crust:
- 1 ½ cups almond flour
- ½ cup tapioca starch
- 2 tablespoons coconut sugar
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter or vegan butter, cubed
- 1 large egg, beaten
For the apple filling:
- 5 medium Granny Smith apples, peeled, cored, and thinly sliced
- ½ cup coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons gluten-free all-purpose flour
- 1 tablespoon lemon juice
For the streusel topping:
- ½ cup gluten-free oat flour
- ¼ cup almond flour
- ¼ cup coconut sugar
- ½ teaspoon cinnamon
- 3 tablespoons cold unsalted butter or vegan butter, cubed
Instructions
- Make the Crust:
In a bowl, combine almond flour, tapioca starch, coconut sugar, and salt. Work the butter into the mixture with your fingers until crumbly. Stir in the beaten egg until a dough forms. Press into a 9-inch pie pan. Refrigerate for 30 minutes. - Prepare the Filling:
Toss apple slices with coconut sugar, cinnamon, nutmeg, gluten-free flour, and lemon juice in a large bowl. Let it sit for 10 minutes to bring out the juices. - Prepare the Streusel Topping:
Combine oat flour, almond flour, coconut sugar, and cinnamon in a small bowl. Cut in the butter until it resembles coarse crumbs. - Assemble the Pie:
Preheat the oven to 375°F (190°C). Pour the apple filling into the chilled crust. Sprinkle the streusel topping evenly over the apples. - Bake:
Cover the pie loosely with foil and bake for 25 minutes. Remove the foil and bake another 20–25 minutes, or until the topping is golden and the filling is bubbly. - Cool and Serve:
Let the pie cool for at least 30 minutes before slicing. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Refrigerate leftovers for up to 3 days. Best served warm.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
