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Gluten Free Apple Crumble Pie with EASY Oat Flour Crust 720p 24fps
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Jul 23, 2025
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We're making a gorgeous and healthier
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apple pie with a gluten-free oat flour
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pie crust and a buttery oat and pecan
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toasted crumble on top. With your choice
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of apples, this easy recipe makes a
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showstopper pie everyone can feel good
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eating. Hello, my name is Nicole Bonia,
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and if you love healthier recipes to our
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favorite foods, then you are in the
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right place. Now, to mix the dough, you
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can do it by hand, but I highly
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recommend using a food processor. We're
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going to start by adding our dry
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ingredients. So, I'm going to add one
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cup of my freshly homegrown oat flour.
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Now, you're welcome to jot down these
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ingredients as we go along, or you can
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click on the link that's in the video
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description below, and that will take
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you to the full recipe with all the
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details. Next, we're going to add 1/3 a
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cup of some tapioca flour. And this
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really enhances the dough texture. Next,
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we're going to add a/4 a teaspoon of
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salt and 1/4 a teaspoon of cinnamon. And
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then, I'll just give this a quick pulse
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until it's all well blended.
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Next, we're going to add half a cup of
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butter, which is one stick of butter.
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And you'll want to take it right out of
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the fridge so it's nice and cold. And
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then I'll just cut it down into some
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smaller pieces. And I'll just spread
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these around inside my bowl. And for a
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little natural sweetness, I'm adding two
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tablespoons of maple syrup. And I'll put
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on our lid. Now, we don't want to blend
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this completely smooth. We just want to
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pulse it.
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So, I'm just going to keep pulsing until
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the butter breaks down to about little
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p-sized pieces.
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So, that's what we're looking for. And
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then I've just put some water and ice
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into a small bowl. And I'm just going to
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add one tablespoon of ice water. And
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then we can mix this until it starts to
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form a big ball of dough.
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We now have a nice ball of dough inside
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of our food processor. So, this is
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ready. Now, to shape our pie crust, I
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find it works really well to do it on
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top of a sheet of parchment paper. And
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then, I'm going to keep a small bowl of
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some tapioca flour nearby. Now, what I
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love about this dough is how versatile
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it is. You have two options for getting
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it into your pie pan. You can either
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take it and just press it right in
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almost like you're pressing in some
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Play-Doh and shape it exactly the way
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you like it, or you can roll it out if
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you'd like to have it a really even
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thickness and then we can lift it and
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place it into our pan. So, I'm going to
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show you how to roll it out. So, we'll
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start by spreading out a little bit of
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flour onto our parchment paper and then
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work our dough into a nice ball. If your
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dough feels too soft, you can go ahead
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and put it into the fridge for about 15
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to 20 minutes. That will help that
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butter firm up. But I found that under
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normal conditions, it's ready to go
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right after mixing. So, I'll start by
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pressing it out into a large circle and
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make sure I have some flour spread
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around. But you don't need a ton. Then
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I'll take my rolling pin and lightly
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flour it. And then we can start rolling.
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And as you're rolling, you can do your
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best to spread it out into a nice even
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circle. And if you do feel it sticking
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at all, just add a little more flour to
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your rolling pin. And then I'm just
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going to spray it well with some coconut
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oil. And then flip it upside down on top
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of our crust.
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Carefully flip it over. And we can
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gently lift off the parchment paper. And
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then we'll gently lift up the sides of
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the dough so it fills the bottom of the
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dish. And this dough is very forgiving,
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so it's okay if it's not completely even
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all the way around. So once we know we
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have it pressed down into the inside
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corner, then we can go out and flatten
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out the sides. And since this side has a
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little more dough than the other side,
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I'll go ahead and break some off and
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just press it in. And now that we've
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smoothed around the top, we can decide
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if we want to leave it as is or we can
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go through and make some flutes. Since
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my pie pan already has some flutes built
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in, I'm just going to go ahead and work
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with what's there. So wherever there's a
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dip, I'm going to press down with a
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finger and then press up a little higher
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where there's a rise. Now, if you could
3:36
use more healthy inspiration on a
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regular basis, I invite you to join my
3:40
email list. All you have to do is click
3:42
on the link in the description below.
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And that is the best way for us to stay
3:45
connected. Now, we want to go through
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and make some holes with our fork so we
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don't get any air caught underneath the
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pie dough. Now, I do want to manage some
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expectations that this pie crust is not
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going to be exactly the same as a really
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flaky crust that's been made with white
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flour, but it will function and hold
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your pie ingredients just the same and
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is going to taste delicious. So, now
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that the pie crust is ready, I'm going
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to go ahead and let this hang out in the
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fridge while we prepare the apple pie
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filling. Now, to make the apple pie
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filling, you could use any variety of
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apples that you like. Since I'm trying
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to add the least amount of sugar to this
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pie and still have it taste sweet, I
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like to use a naturally sweet apple. So,
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I really like using the cosmic crisp.
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And I also like the fact that it has the
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red peel because I'm going to be leaving
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that on the apples and I really like how
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it looks inside of the pie. So, you'll
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need either four large apples like I
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have or maybe five medium apples or
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about six small apples. So, I'm just
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going to start by taking out the cores.
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And my little apple core makes it super
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easy. Next, we want to cut our apples
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nice and thin. And we want it to be the
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same thickness for all the pieces cuz
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that will help them cook the most
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evenly. And so, you could do this by
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hand with a knife, but I have found that
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using a mandolin makes it really quick
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and easy. And I really like this one
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because it's made out of stainless
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steel. And I'm just going to set my
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thickness to about an eighth of an inch.
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And then I'll just insert the handle
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into the top of the apple and start
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slicing.
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And then we have these very uniformly
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sliced apples. So I find it works really
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well to just kind of slide them back
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into their apple shape. And then with a
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knife, I'll go ahead and just cut them
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in half. Give it a twist and then cut
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them in force. And then I'll just break
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them up in my hand as I add them to a
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large mixing bowl. And then we can
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repeat for the remaining apples. Now, in
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a small mixing bowl, we're going to add
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1/3 cup of some coconut sugar, 1
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teaspoon of cinnamon, and 1/4 a teaspoon
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of nutmeg, and four teaspoons of
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cornstarch, which is also 1 tbsp plus a
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teaspoon. And then we'll just mix this
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together with a fork. This just helps
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make sure that the cornstarch gets
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evenly distributed. And then we can
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sprinkle this over the apples. And then
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add a/4 a cup of maple syrup for some
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more natural sweetness. And I'll just
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take a spatula and stir this all
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together until all the apples are well
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coated. And then we'll let these rest
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while we make our crumble. So in our
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bowl, we want 3 tablebsp of melted
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butter. So I'm just going to pop this in
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the microwave for about 30 seconds until
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it's melted.
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Next, we'll add 3 tablebsp of maple
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syrup, 1/4 a cup of oat flour, 14
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teaspoon of cinnamon, and 1/4 teaspoon
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salt. Then we'll mix this together. Then
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we want to add half a cup of
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old-fashioned oats just cuz they have
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that really nice chunky size and
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texture. And about 1/3 of a cup of
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pecans. Now I like to just kind of break
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these up as I put them in just so
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they're still nice and chunky but not as
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whole pieces. Now we'll stir all this
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together. Now we are ready to assemble
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our pie. Now we could just dump all the
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apples into our pie pan, but then our
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apple pieces might go every which way
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and it could create some air pockets
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inside of our pie. So, this is a little
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bit messy and takes a little more time,
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but I find it works really well to just
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kind of take a handful of the apple
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pieces and then just kind of place them
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in by hand. So, on this bottom row, I'm
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going to spread them out so I have nice
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even coverage around the bottom. And
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then I can place them with the round
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side of the apple against the round side
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of the pie. As I get closer to the top,
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I want to place these pieces with their
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red peel towards the outside cuz that's
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what's going to show through our crumble
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and it's really beautiful. And then all
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this extra liquid that you have in the
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bowl, we're going to go ahead and pour
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over the top of the pie because that has
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the cornstarch mixed in, which will help
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it thicken as it bakes in between the
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apples. Now, as this bakes, the apples
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are going to soften and they're going to
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shrink down just a little bit. So, it's
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okay to go ahead and stack your apples
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nice and high inside of your pie pan.
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Now, we can take our crumble and I'm
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just going to fork it out in some nice
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chunks on top of the pie. And then I
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like to spread it out within about an
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inch of the edge of the pie just so we
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can see those beautiful apples
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underneath. I like to make sure I have a
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few nice big chunky pecan pieces right
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on top. Well, this looks gorgeous and it
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is ready to bake in a 350° oven. Now, to
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make sure that our apples cook through,
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but that the top crumble doesn't burn,
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we want to tent this with foil. So,
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you'll just want to cut a piece of foil
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and then very lightly, we're going to
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place it over the top of the pie. So, I
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was kind of very gently wrap it around
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the pie pan. So, we're going to put this
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into the oven for about 30 minutes. And
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then we're going to take off the foil
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and then allow it to bake for about
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another 20 or 25 minutes or until the
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top is just turned a nice golden brown.
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But you'll want to keep an eye on it to
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make sure that that crumble on top
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doesn't burn. Well, here's a pie I baked
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yesterday. I allowed it to cool on my
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counter and then I put it into my fridge
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covered overnight. And it is so
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beautiful. I love how the top is just
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nicely golden brown and we can see these
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beautiful apples with their little red
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strip around the edges. And you can see
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down inside that that filling is just
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nice and firm. And we have this really
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beautiful fluting on the edge of our pie
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crust. Make sure I get a bite with the
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crumble and the crust and apple.
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That is delicious.
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that has all the flavors you love about
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apple pie with a few bonuses, which is
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that really earthy flavor coming from
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the oat flour and then getting those
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crunchy textures from the pecan and the
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oats that are toasted on top in the
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crumble. And I love that it's not
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overpoweringly sweet with refined sugar
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because you really get to enjoy the
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natural sweetness of those delicious,
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juicy apples. And I love that it's made
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with all natural ingredients, which
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means I'm going to feel just as good
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even after I eat it. And I know that all
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of my guests can enjoy it, too. Well,
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thank you so much for hanging out with
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me today in my kitchen. And I included a
9:23
link to the full recipe and it's in the
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video description below which takes you
9:26
to my website, gentle tummy.com. And I
9:29
also invite you to like and subscribe to
9:31
my channel if you haven't already. And I
9:33
cannot wait to have you join me again in
9:35
my kitchen.
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