"This Thanksgiving, I decided to bake a gluten-free take on traditional apple pie using fruit we harvested from our very own trees! Normally, I try to eat very clean but the holidays are all about being present, so I take a 80/20 approach to indulging during this festive time of year.  

This desert recipe is great because all the ingredients are fresh, and it has way less sugar than a syrupy filling you might find at the store. My daughter Petal loves to play sous-chef when any baking goes on and she had fun mixing up (and tasting!) the apple slices. I hope you love the delicious fall flavors and enjoy making this with loved ones!"  Xx Gucci

Gluten-Free Apple Crumb Pie

Slightly adapted from The Real Food Dietitians

For the Filling

• 6 apples, peeled (ours are homegrown — green and slightly sour)

• ⅓ cup brown sugar

• 3 tablespoons almond flour

• 1 teaspoon cinnamon

• Pinch of salt

• ½ squeeze lemon

• 1 tablespoon pure vanilla extract

For the Crumble

• 2 cups almond flour

• ⅓ cup brown sugar

• 1 teaspoon cinnamon

• Pinch of salt

• ½ teaspoon baking powder

• ½ cup cold butter, cut into small cubes

• 1 tablespoon pure vanilla extract

Instructions:

1. Preheat oven to 400℉

2. In a large bowl, toss the peeled apples with lemon juice, brown sugar, almond flour, cinnamon, salt, and vanilla until evenly coated. Set aside.

3. In a separate bowl, combine almond flour, brown sugar, cinnamon, salt, and baking powder. Add the cold butter and vanilla, and use a fork (or your hands) to mix until a crumbly texture forms.

4. Transfer the apple mixture into a gluten-free pie shell (pre-baked if you prefer a crispier crust). Evenly sprinkle the crumble on top.

5. Bake for 40–50 minutes, until the topping is golden and the apples are soft and bubbling.

6. Let cool before serving.

7. Top with a dollop of whipped cream — I love an oat milk variety — and enjoy the cozy flavors of fall!