This Peach Crumble Pie Recipe features a buttery, flaky crust filled with fresh peaches and topped with a cobblestone of crunchy crumbs!
Gluten Free Peach Crumble Pie Recipe was originally posted on August 25, 2020 and has been updated with a slight change to the crumble recipe, new copy with lots of tips and tricks, new pictures, and a new video.
I love a great double crust fruit pie (and already have a wonderful peach pie with a lattice crust on the blog), but sometimes you just don't wanna mess with a top crust, amIright?!?! I mean, I LOVE to roll out pie crust just as much as the next baker, but occasionally I just want a pie without much fuss. And this peach crumble pie is just that. Juicy peaches fill my best ever gluten free pie crust. But instead of adding top crust, the peaches are hidden under a blanket of crunchy crumbs. Who wouldn't love that?
here's what you'll need for this pie
- Gluten free pie crust - if you haven't yet tried my gluten free pie crust, now's your chance. It's nearly fool proof and is beloved the world over! Just check the comments and all my other pie recipes.
- Peaches - you'll need 8-10 large peaches for this recipe. See my method below for how to peel them easily.
- Brown sugar - I use strictly brown sugar in this pie. Brown sugar and peaches are meant to be together.
- Tapioca starch - this is my preferred thickener for fruit pies. It makes the filling clear and not cloudy and is a much better thickener than cornstarch.
- Kim's gluten free all purpose flour blend - a store bought blend may be substituted, but hasn't been tested.
- Brown sugar - sticking with the brown sugar and peaches theme.
- Melted butter - melted butter binds everything together.
let's make peach crumble pie!
- Make the pie crust. Using my go-to gluten free pie crust recipe, follow the instructions and divide the dough into two rounds. Roll out pie crust for one-crust pie (see below for more single-crust pie recipes); line pie plate with pie crust and refrigerate until firm, 30 minutes.
- Dock the bottom and sides of the chilled crust with a fork.
- Line with parchment and fill with pie weights, beans, or rice; parbake at 375 F for 15 minutes, remove parchment and pie weights and bake for an additional 5-7 minutes or until light golden brown and the bottom looks dry; cool completely.
- Add brown sugar, cinnamon, and flour to a medium bowl and toss to combine.
- Pour in the melted butter.
- Stir until a crumble forms.
- Slice peaches into chunks and put them in a large bowl. Add brown sugar, tapioca starch, cinnamon, nutmeg (if using), and salt to the peaches in the bowl; toss to coat.
- Pour peach filling into parbaked, cooled crust.
- Arrange crumbles all over the top of the pie. Bake at 375 degrees F for 45-50 minutes, or until filling is bubbling. Remove from oven and cool before slicing.
How to Easily Peel Peaches
Peaches can sometimes be a nightmare to work with, especially trying to peel them. I've always loved peach desserts, but to be truthful I often steered clear of them because I couldn't stand peeling them. And unlike many others, I don't care to leave the skin still on the peaches.
If you're like me and wanna chuck those peaches across the room out of frustration, stop everything!
Mark an "X" in the bottom of each peach with a small sharp knife (a paring knife). and drop them in boiling water for about 20 seconds. Remove with a slotted spoon or spider and plunge into a large bowl of ice water.
The skins should peel right off. BUT, if they don't, don't sweat it. Use a vegetable peeler or small paring knife to carefully peel the skin off. I've found that when the skins don't peel easily, it's usually because the peaches aren't ripe enough.
prefer to watch?
peach crumble pie FAQs
My suggestion for using frozen peaches is to thaw them first and drain any extra juices before mixing with the rest of the filling ingredients and proceeding with the recipe.
It doesn't, but I feel that all one-crust fruit pies should be parbaked as it helps to keep the crust from becoming soggy.
All fruit pies are food-safe at room temperature, but I prefer to store mine in the refrigerator to make the easier to slice.
More Gluten Free One-Crust Pie Recipes
- French Silk Pie
- Strawberry Pie
- Fresh Berry Pie
- Pumpkin Pie
- Chocolate Chess Pie
- Sweet Potato Pie
- Coconut Cream Pie
- Apple Crumb Pie
For a little something different, give this gluten free peach crumb pie a try. The crumb topping adds a nice texture contrast to those juicy seasonal peaches!
Gluten Free Peach Crumble Pie
Ingredients
- ½ recipe (one single crust) Best Ever Gluten Free Pie Crust
- 6-7 medium fresh peaches, peeled and cut into chunks (or ½-inch slices)
- ½ cup (60g) tapioca starch
- ½ cup (100g) lightly packed brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg, optional
- ¼ teaspoon kosher salt
Crumb Topping
- ¾ cup (105g) Kim's gluten free flour blend
- ½ cup (100g) lightly packed brown sugar
- 1 teaspoon ground cinnamon
- 5 tbsp (71g) butter, softened
Instructions
- In a medium bowl, mix together all topping ingredients with a fork until large crumbs form. Refrigerate until firm (while making the rest of the pie). This can also be made up to 2 days ahead of time.
- Make the pie crust according to recipe instructions. Roll out and transfer to a pie plate. Refrigerate for 15-20 minutes until firm.
- Preheat oven to 425°F. Remove pie crust from fridge and prick all over with fork (sides and bottom). Line with a crumpled up piece of parchment paper and fill with pie weights (store-bought pie weights, dry beans, rice, or sugar). Bake for 12-15 minutes, or until edges are light golden brown. Carefully remove the parchment and pie weights and return the pie crust to the oven to continue to bake for an additional 2-3 minutes, just until the crust is set and no longer shiny. Cool completely. Reduce oven temperature to 375°F.
- Peel and chop peaches into one-inch chunks. Place in a large bowl and add brown sugar, tapioca starch, cinnamon, nutmeg (if using), and salt. Toss to coat completely.
- Pour peach filling into prepared and cooled pie crust. Scatter crumbs over the top of the peaches, breaking up any super large chunks with your fingers.
- Slide pie onto a large baking sheet to catch any drips and bake for 45-50 minutes, or until juices are bubbling and crumbs are golden brown. Tent crust with foil halfway through baking if getting too dark. Remove from oven, let cool completely on wire rack, and serve. Pie will keep at room temperature for 2 days, or can be refrigerated for an additional 2-3 days. Pie may also be frozen, fully prepared and unbaked or baked for two months. Baking from frozen will require an additional 15-20 minutes of baking time.
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