The Best Apple Pie - Crumble!

This gluten free apple pie is sooo good! I borrowed this recipe from Ottawa's nutritional expert Kathy Smart
"Best Apple Pie With Roasted Almond Crust"    (www.livethesmartway.com). In my version, I added a crumbled buttery topping!

Pie Filling:

• 10 large apples, cored and sliced about 1cm in thickness
• 1-2 tbsp cornstarch
• 1/4 tsp sea salt
• 2 tsp cinnamon
• 1/2 cup of honey or maple syrup
• approx 1/2 cup of water

Crust:

• 4 tsp canola oil
• 4 tbsp honey or maple syrup
• 1/2 cup rice flour
• 1 tsp cinnamon
• 1 1/2 cups ground almonds

Crumble topping

• 3/4 cup rice flour
• 1 cup ground almonds
• 4 tbsp honey or maple syrup
• 1 tsp cinnamon
• 1/4 cup cold butter 

Directions:

Preheat oven to 350 degrees.

Prepare the Crust:
Combine oil, honey/ maple syrup, rice flour, cinnamon and ground almonds. Pack ingredients evenly along the bottom and edges of a 9 inch pie pan or a similar sized casserole dish. Bake pie crust for 3-5 minutes at 350. You will smell a nice almond smell in the oven. Let cool for 3-10 minutes.
Preheat oven to 375 degrees.

Prepare the Crumble:
Combine the rice flour, almonds, honey or maple syrup, cinnamon, and cold crumbled butter. Set aside in the fridge until you need it.

Filling:
Simmer apples in less than 1/2 cup of water for 8 -10 minutes until the apples are tender but not too soft. Drain the water from the apples and transfer the water to a small saucepan. Add the cornstarch and a couple more tbsp of water and heat until the desired thickness is achieved. Add liquid back into the apples along with the honey/ maple syrup, and cinnamon.
Add the filling into the pie crust.  Pack on the crumble topping. Bake for 25-40 minutes.

Serve with vanilla ice cream