If regular apple pie feels a little too classic, this gluten free caramel apple pie is the twist you didn't know you needed. It combines an apple slab pie, with a caramel apple filling and a streusel topping, just like a Dutch apple pie. It's all the things in one glorious bite.
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Skill Level: Intermediate
Shortcut Central: Use store-bought caramel sauce instead of making your own.
Flavor Remix: Try salted caramel apple pie by increasing the salt to 1 teaspoon. Swap traditional whipped cream for honey whipped cream.
Allergy Watch: Gluten Free, Contains Oats (use caution), Nut-Free, Egg Free.
Slab pies are a little less fussy than traditional pies, and that's exactly the point. You roll the crust into a rectangle to fit a small sheet pan and fill it edge-to-edge. The slab pie format makes it easier to cut into neat squares-ideal for big gatherings like Thanksgiving.
Each square has that perfect mix of flaky crust, tender spiced apples, and buttery streusel.
And while making homemade caramel might sound intimidating, it's surprisingly doable. The sugar melts into a deep amber sauce, then you whisk in cream and butter for a glossy finish. If you're short on time (or energy), no shame in opening a jar of good caramel sauce-your pie will still be a hit.
My favorite part? You can keep it classic or lean salty-sweet by making a salted caramel sauce.
After testing, I found that an oat flour crust holds up best to the gooey pie filling, but you can swap it for my traditional gluten free pie crust.
Ingredient Notes
- Apples: A mix of tart and sweet apples (like Granny Smith + Honeycrisp) gives the best texture flavor. Slice them thin so they bake evenly.
- Gluten-Free Flour: Use any 1:1 gluten-free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Oats and Oat Flour: I never buy oat flour, I make it from scratch using a blender and GF oats.
- Butter: Use unsalted butter if possible. When making
- Sugar: I use a mix of brown and white sugar but you can also use all white sugar if desired.
- Heavy Whipping Cream: Yes, you need to use heavy cream. Half and half or milk won't cut it.
- Vanilla Extract: Or use vanilla paste.
- Spices: Out of individual spices? Use 2 teaspoons of pumpkin pie spice instead.
How to Make Gluten-Free Caramel Apple Pie
A step-by-step visual guide for making gluten-free apple slab pie. You can skip to the recipe for the full written instructions.
Prepare the Crust
Whichever pie crust you choose, you can follow my GF pie crust tutorial for all the tips and tricks. Use a quarter sheet pan (9x13). The pie crust should come all the way up the sides, then trim off the top. Chill while you make the apple pie filling.
Make the Caramel
Melt the sugar slowly over medium heat, stirring gently to avoid crystals on the pan. Warm the cream slightly before adding-cold cream will make the caramel seize.
Coat the Apples
Tossing the apples in flour first helps soak up extra juices released during baking, so the filling thickens instead of turning watery and soggy. It also helps the caramel and spices cling to every slice.
Add the Apple Filling
You don't need to par-bake the crust because the pie is so thin. Simply fill and top with the strusel mixture. Bake until golden brown. Cool in the pan.
Recipe Tips
- Warm the cream first so it blends smoothly.
- Keep apple slices the same thickness (about ¼ inch) so they bake evenly and don't end up with crunchy raw spots or mushy bits.
- Use parchment paper under the crust. Not only does it prevent sticking, but it makes lifting the slices out easier.
- Refrigerating the rolled-out crust before baking helps prevent shrinking and keeps it flaky.
- Any extra dough can be used for cut outs. I give the decorative pieces a simple egg wash so they stay glossy.
- If the crust is browning too fast before the filling bubbles, loosely cover the top with foil and keep baking until it's done.
- Let the slab pie cool completely before slicing. This gives the caramel time to set and avoids a runny mess.
More Gluten Free Fall Desserts
Make Ahead and Storing
Make Ahead: The oat crust can be made up to 2 days in advance and kept chilled. Caramel sauce can be prepped the day before.
Storing: Keep leftovers covered at room temperature for 1 day or refrigerate up to 4 days.
Freezing: Do not freeze.
📖 Recipe
Gluten Free Caramel Apple Pie (Slab Pie)
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Ingredients
- 1 gluten free pie crust
- 7 cups sliced apples peeled and cut into ¼ inch thick slices (about 6-8 apples)
- ½ cup 1:1 gluten-free flour with xanthan gum
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup heavy whipping cream
- ¼ cup unsalted butter room temperature
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cloves
Streusel Topping
- ⅓ cup 1:1 gluten-free flour with xanthan gum
- ⅓ cup old fashioned oats certified gluten-free
- ⅓ cup light brown sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons unsalted butter
Gluten Free Oat Crust
- 1 ½ cups 1:1 gluten-free flour with xanthan gum
- 1 cup oat flour certified gluten free
- 1 teaspoon kosher salt
- 8 tablespoons unsalted butter cold
- 1 tablespoon white vinegar
- 10-12 tablespoons ice water
Instructions
- Place the crust onto a well-floured surface (using gluten-free all-purpose flour) and roll it into a rectangle about 12x16 inches. Transfer to a lightly greased, parchment-lined baking sheet, leaving a bit of crust overhanging the edge. Trim the edges so they're flush with the baking sheet, reserving any excess dough for decorative cutouts. Refrigerate the pie dough while preparing the filling.1 gluten free pie crust
- Toss the apples with gluten-free all-purpose flour in a large bowl and set aside.7 cups sliced apples, ½ cup 1:1 gluten-free flour with xanthan gum
- Place the granulated sugar and brown sugar in a medium saucepan over medium heat. Gently stir to create a well in the center. As the sugar begins to caramelize, gradually stir more sugar from the edges into the center. Repeat this process until all the sugar has caramelized, about 10 minutes. Meanwhile, heat the heavy cream and butter in the microwave.1 cup granulated sugar, ½ cup light brown sugar, ½ cup heavy whipping cream, ¼ cup unsalted butter
- When the sugar reaches a dark amber color, reduce the heat to low and gently stir in the heavy cream and butter mixture, a little at a time. Slowly whisk in the lemon juice, vanilla extract, salt, cinnamon, ginger, nutmeg, and cloves. Toss the sugar mixture with the apples until well combined. Set aside while you prepare the streusel topping.2 tablespoons lemon juice, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon kosher salt, ⅛ teaspoon ground cloves
- In a small bowl, combine the gluten-free all-purpose flour, oats, brown sugar, cinnamon, salt, and butter. Use your hands to rub the mixture together until small, pea-sized crumbs form. Set aside.⅓ cup 1:1 gluten-free flour with xanthan gum, ⅓ cup old fashioned oats certified gluten-free, ⅓ cup light brown sugar, ½ teaspoon ground cinnamon, 4 tablespoons unsalted butter
- Spread the filling evenly over the crust. Top with the streusel. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling through the topping.
- Allow to cool for 2 hours before slicing.
Gluten Free Oat Crust
- Add the gluten-free all-purpose flour, oat flour, and salt to the bowl of a food processor. Pulse 4-5 times to combine. Add the butter and pulse 4-5 more times. Add the vinegar and 8 tablespoons of water, then pulse about 10 times until the dough begins to come together. If needed, add more water, 1 tablespoon at a time, until the dough just holds together.1 ½ cups 1:1 gluten-free flour with xanthan gum, 1 cup oat flour, 1 teaspoon kosher salt, 8 tablespoons unsalted butter, 1 tablespoon white vinegar, 10-12 tablespoons ice water
- Remove the mixture from the bowl and form it into a ball. Flatten slightly, then gently roll the dough to about ½ inch thick. Working from left to right, fold one-third of the dough over the center, leaving one-third exposed. Fold the remaining third over the top. Repeat the process from top to bottom. Wrap in plastic wrap and chill until ready to use.
Equipment
- sheet pan
- food processor
Notes
- This recipe can be made with the gluten-free oat flour crust or with a traditional GF pie crust.
- To make a salted caramel filling, increase the salt to 1 teaspoon.
- If you don't have the individual spices, use 2 teaspoons pumpkin pie spice.
- You can make oat flour from certified GF oats; no need to buy an extra flour.
Melinda S says
I used my own crust but the filling and topping were delicious!!!
Jen Wooster says
So glad you enjoyed!