Crust:
I used a premade frozen gluten free crust from Whole Foods. Note: This does contain butter, aka dairy, so if you have a severe allergy/sensitivity to dairy you should make you own or find another gf df brand. (let me know if you know of one!)
Preheat oven to 325.
Filling:
- 6 apples, peeled and thinly sliced. Whatever type you prefer, I used Fuji.
- 2 tablespoons gluten free flour
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons Stevia in the Raw
- dash of allspice
Combine all dry ingredients and sprinkle over apples. Stir until blended evenly. Place apple mixture in pie crust. You can dot butter over the apples to make the pie a little more gooey...
Crumb Topping:
- 2 cups gluten free flour
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup agave nectar (amber)
- 1/3 cup butter (use smart balance or grape seed oil if making dairy free)
Combine all dry ingredients. In a separate bowl blend agave nectar and butter/oil, gradually mix into dry ingredients. Mine was a little on the doughy side, to make it more crumby add more flour. Spoon over apples and bake at 325 for an hour.
Serve warm with vanilla bean Clemmy's ice cream and enjoy the fireworks!
