Gluten Free Peach Crumb Pie

This gluten free peach crumb pie is the perfect use for summer’s favorite fruit. Buttery, flaky crust is filled with fresh peaches and topped with a cobblestone of crunchy crumbs!

slice of gluten free peach crumb pie with vanilla ice cream scoop

I love a great double crust fruit pie (and already have a wonderful peach pie on the blog), but I gotta say this peach crumb pie is stuff dreams are made of! Juicy peaches fill my best ever gluten free pie crust. But instead of adding a top layer of crust, we sprinkle on those crumbs, which are more like big chunks of crunchy goodness. It’s a flavor AND texture explosion all in one bite!

How I 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 steer clear of them because I can’t stand peeling them! And unlike many others, I don’t care to leave the skin still on the peaches.

I tried doing the boiling method (cutting an X in one end, dropping them in boiling water for a few seconds, and then shocking them in ice water). But this only seemed to work if the peaches were at the perfect ripeness. And everyone knows that your peaches can be fine one day and a leaking, juicy mess the next.

So I started using the method I use for cutting up so many other fruits, such as watermelon (or any melons), mangoes, oranges, and kiwi. And it worked like a charm! First cut off each end to create stability for properly cutting off the peel (or skin). Then just go around the peach with a small knife and cut off the peel in strips. It works best if the peaches are slightly under ripe, which also helps when slicing them.

peeling peaches by cutting off the skin with a knife

What You’ll Need to Make Gluten Free Peach Crumb Pie

The usual pie ingredients are listed, but a few others for the crumb topping:

  • Gluten free pie crust–my best ever gluten free pie crust is so easy to work with and so tasty and flaky!
  • Peaches–About six cups (8-9 peaches), peeled and sliced.
  • Sugar–I used the same filling ingredients as my gf peach pie recipe, but reduced the sugar amounts because of the sugar in the crumb topping.
  • Tapioca starch–helps to thicken the peach juices without making for a cloudy pie
  • Cinnamon and nutmeg–you can leave these spices out if you’d rather, but I like just a hint of them in this pie.
  • Salt–to help balance the sweetness

And for the crumb topping:

Putting it All Together

First things first, make the crumb topping. Mix all the ingredients for the topping together with a fork until it becomes large chunks or crumbs. Place this in the refrigerator while you make the crust and fill the pie.

Peel and slice the peaches and place them in a large bowl. Mix all the dry filling ingredients together and sprinkle them over the peaches. Fold into the peaches until well coated. Set aside while you roll out the crust.

sprinkling filling dry ingredients into fresh cut peaches

Roll out one gluten free pie crust to a little larger than your pie plate. Transfer it to the pie plate, cut off any excess, and crimp the edges as desired. No need to prick the bottom of the pie crust or pre-bake it. It will still remain flaky enough, even with the fruit juices bubbling throughout.

peach pie filling inside bottom crust

Scoop the peach filling into the pie crust to the edges. Take the crumb topping from the fridge and crumble it with your hands over the peaches in the crust. Make sure to break up any extra large chunks, but you do want to keep fairly large pieces intact to put on the pie.

sprinkling crumb mixture over peaches in pie

Place the pie onto a sheet pan that’s been lined with foil or parchment. Bake at 400 degrees F for 10 minutes. Then turn down the temperature to 350 and bake for one hour, or until the juices are bubbling and the crumb topping is nicely browned. You may need to shield the edges of the crust halfway through the baking. I have this adjustable pie crust shield and I absolutely love it (affiliate link).

peach pie loaded with crumb topping ready to bake

Can I Use Frozen Peaches?

Yes! Frozen sliced peaches would work great here!! You may need to add another 10 minutes to the baking time. Check by putting a butter knife through the middle. If it goes in with little resistance, it’s done.

More Gluten Free Pie Recipes

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!

slice of gluten free peach crumb pie with vanilla ice cream scoop

Gluten Free Peach Crumb Pie

This gluten free peach crumb pie is the perfect use for summer's favorite fruit. Buttery, flaky crust is filled with fresh peaches and topped with a cobblestone of crunchy crumbs!
Print Recipe
CourseDessert, Pie
CuisineAmerican
KeywordGluten Free, peach crumb pie, peach pie
Prep Time30 minutes
Cook Time1 hour 10 minutes
Servings8 large slices
AuthorKim

Ingredients

  • ½ recipe (one single crust) Best Ever Gluten Free Pie Crust
  • 8-10 large fresh peaches, peeled and cut into ½-inch slices
  • ½ cup (60 g) tapioca starch (or cornstarch)
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) lightly packed brown sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg, optional
  • ¼ tsp kosher salt

Crumb Topping

  • 1 cup (140 g) Kim's gluten free flour blend
  • ½ cup (100 g) lightly packed brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 tsp ground cinnamon
  • ¾ cup (1½ sticks or 170 g) 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. Do not prick the bottom. Refrigerate while you make the filling.
  • In a small bowl, whisk together all dry ingredients. Place the peeled and sliced peaches in a large bowl and sprinkle the dry ingredients on top. Mix together until well combined.
  • Pour peach filling into prepared pie crust. Crumble crumbs over top of peaches, breaking up any super large chunks with your fingers.
  • Place pie on parchment or foil-lined baking sheet to catch drippings. Bake at 450° F for 10 minutes. Drop temperature down to 350° F and continue to bake for 50-60 minutes, shielding pie crust edges as necessary if getting too dark. To check for doneness, slide a butter knife through the filling. If there is little to no resistance, the peaches are fully cooked through.
  • Remove from the oven and allow to cool before serving. Serve with vanilla ice cream or freshly whipped cream. If peaches are extra juicy and filling is oozing, refrigerate the pie to

Notes

To make ahead, the whole pie can be frozen unbaked.  Assemble and wrap the entire pie in plastic wrap, followed by foil.  Alternatively to foil, place the plastic wrapped pie in a large (2 gallon) ziptop bag and remove as much air as possible from bag.  Unwrap pie and bake straight from the freezer at 350 degrees F for 1 1/2 hours (90 minutes).  Will keep in the freezer for 3 months.


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