Vegan Apple Crumb Pie

apple crumble pie with slice taken out of it next to apples and rolling pin on marble countertop

5 from 5 reviews

This Vegan Apple Crumb Pie is warm, cozy, and perfectly spiced! A crisp, buttery crust with a gooey apple filling, and a homemade crumble topping. Gluten & Oil-Free.



For the Pie Crust*: 

  • 2 flax “eggs” (2 tbsp ground flax + 5 tbsp water)
  • 1 1/4 cup blanched almond flour
  • 1/3 cup arrowroot powder
  • 1/2 teaspoon sea salt

For the Filling:

  • Juice of 1 small lemon (2 to 3 tablespoons)
  • 2 tablespoons grade A maple syrup
  • 2 tablespoons arrowroot powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 23 medium to large apples*, thinly sliced

For the Crumble:

  • 3/4 cup rolled oats
  • 1/3 cup blanched almond flour
  • 2 tablespoons arrowroot powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup runny nut or seed butter (I used almond)
  • 3 tablespoons grade A maple syrup


  1. Prep: Preheat the oven to 350F and set a pie or tart tin aside.
  2. Make the Pie Crust: prepare the flax “eggs” and let sit for at least 5 minutes; In the meantime, whisk the almond flour, arrowroot powder, and salt together in a medium bowl until well combined. Add the thickened flax to the bowl and mix with a spatula, eventually switching to your hands to form a dough “ball.” Place the dough between two large sheets of parchment paper, and use a rolling pin to create a thin circle, wide enough to cover the base and sides of your pie tin. Remove one sheet of parchment paper and “flip” the crust into your pie dish; remove the top layer of parchment paper, then press the dough along the base and up the sides of the pie dish. Use a fork to create a few venting holes on the bottom and sides of the dish; Set aside.
  3. Apple Filling: Whisk the lemon juice, maple syrup, arrowroot powder, cinnamon, ginger, cardamom, nutmeg, and salt together in a large bowl until evenly combined. Thinly slice your apples using either a knife or mandoline (I recommend the latter) – I did not peel my apples, but you can if you’d like. Add the apples to the bowl with the spices and toss until the apples are coated. Transfer this mixture to the pie dish, then use your hands to spread the apples out evenly and make sure they are packed tightly.
  4. Top with Crumble: Whisk the oats, almond flour, arrowroot powder, baking powder, cinnamon, and salt together in a bowl, until evenly distributed. Pour in the maple syrup and nut butter, then use a spatula to mix until a slightly sticky dough ball forms. Use your hands to crumble this ball evenly over the pie, aiming for smaller pieces vs. large clumps.
  5. Bake: Place in the middle rack of the oven and bake for 28-30 minutes, until the crumble turns golden brown. Remove from the oven and serve warm, or let cool before serving. Serve as desired; leftovers will keep at room temperature for up to 5 days.


  • Pie Crust: if desired, you may use a store-bought pie crust or another pie crust recipe of your choosing.
  • Substitutions: I have not tested this recipe with any substitutions for almond flour. Arrowroot powder can be swapped with tapioca starch/flour. Maple syrup can be replaced with agave or another liquid sweetener. If you have a pre-mixed apple pie spice, use 1 tablespoon of that instead of all of the listed spices for the apple filling.
  • Apples: I used 1 granny smith and 2 small honeycrisp apples for this recipe; you can use whatever variety you’d like, but I recommend doing 1 sweet and 1 that has more of a “sour” flavor for a more balanced flavor. If you prefer your pie on the sweeter side, though, use 2 sweet apples.

Keywords: healthy apple pie, healthy apple crumble pie, gluten free apple crumb pie, vegan crumb pie, vegan apple pie, vegan apple tart