This gluten-free peach crumble pie has a flaky homemade gluten-free pie crust, a juicy peach filling seasoned with cinnamon, nutmeg, and a touch of vanilla, and a buttery streusel topping baked until golden. The filling uses fresh peach chunks rather than slices, which hold their shape better during baking and give you a cleaner slice.
The crust is my homemade gluten-free pie crust, which uses a laminating technique to create layers of butter in the dough for a flaky, sturdy result. If you are short on time, a store-bought gluten-free pie crust works too. Fresh peaches are best in summer, but frozen peaches work year-round with a quick thaw and drain.
Why You’ll Love This Recipe
Ingredient Notes
- Gluten-Free Pie Crust – I use my homemade gluten-free pie crust for the flakiest results. You’ll only need half the recipe, but I recommend making the full batch and freezing the second half for later. A store-bought gluten-free pie crust works if you are short on time.
- Peaches – Choose ripe but firm peaches for the best texture. You’ll need about 8-10 medium peaches to get 6 cups of chunks. Frozen peaches work too. Thaw and drain them thoroughly before using.
- Gluten-Free Flour – While I recommend using Cup4Cup in my gluten-free pie crust, you can use any gluten-free flour blend for the gluten-free streusel topping. I typically use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for my streusel, which is a bit more cost effective than Cup4Cup.
- Melted Butter – For the crumble topping, you want to make sure that the butter is melted but NOT hot. I let it cool for 5-10 minutes before stirring it with the gluten-free flour, sugars and spices. If the butter is too hot it will melt the sugars and create a greasy topping rather than a crumbly one.
- Cornstarch – Thickens the peach filling as it bakes so the pie holds together when sliced.
Cut Peaches into Chunks, Not Slices
Cut your peaches into 1 to 2 inch chunks rather than thin slices. Chunks hold their shape during baking so the filling stays textured and scoopable instead of breaking down into mush. It also makes for a cleaner slice when you cut into the pie.
Recipe FAQs
Yes. Thaw them completely and drain off any excess liquid before adding them to the filling. Skipping the draining step is the main reason pies turn out soupy when made with frozen peaches.
Score a small X on the bottom of each peach with a knife, then drop them in boiling water for 30-60 seconds. Transfer immediately to an ice bath and the skins will slip right off.
Yes. A store-bought gluten-free pie crust works fine here if you are short on time. Just follow the package instructions for blind baking if required before adding the filling.
No. The crust goes into the oven raw with the filling. Starting at a high temperature of 425°F for the first 15 minutes helps the bottom crust set before you lower the heat to finish baking.
Expert Tips
Storage Instructions
Refrigerator Storage
Store the cooled pie in the refrigerator for up to 4 days. Let individual slices come to room temperature before serving, or warm them in the microwave for 20-30 seconds.
Freezing Tips
This pie freezes well whether you want to freeze the whole thing, individual slices, or just the dough.
Freezing a Fully Baked Pie
Let the pie cool completely, then place it on a baking sheet and freeze for 30 minutes to firm up. Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
Freezing Individual Pie Slices
Place individual slices on a baking sheet and freeze until solid, then wrap each one tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. This lets you thaw only what you need.
Freezing Pie Dough
Shape the dough into a disk, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling out.
Serving Suggestions
Slice this pie after it has cooled and serve it with a scoop of vanilla ice cream or a dollop of whipped cream. It holds up well at room temperature for a few hours, making it a natural choice for summer cookouts and gatherings. If you have extra peaches on hand, the gluten-free peach crumb bars and gluten-free peach cobbler are both great ways to use them up before the season ends. Round out the meal with gluten-free fried chicken and a side of dill cabbage coleslaw for a complete summer spread.
Gluten-Free Peach Crumble Pie
Ingredients
For the Pie:
- Homemade Gluten-Free Pie Crust - This recipe makes 2 crusts. You can either make a half batch or freeze the second crust to use later
- 6 cups (924 g) peaches - peeled and cut into 1-2 inch chunks, from about 8-10 medium sized peaches
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (67 g) brown sugar
- ¼ cup (32 g) cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon (15 g) lemon juice
- 1 teaspoon vanilla extract
For the Gluten-Free Streusel Topping:
- ½ cup (70 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons (56 g) unsalted butter - melted and cooled
For the Egg Wash:
- 1 (50 g) large egg
- 1 tablespoon (15 g) water
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Instructions
Make the Crust:
- Preheat the oven to 425°F. Prepare a half batch of my Homemade Gluten-Free Pie Crust recipe.
- Use a rolling pin to press down on the pie crust disk a few times to soften it. Dust your rolling pin and a piece of parchment paper with gluten-free flour. Roll out the bottom crust into a large circle onto the piece of parchment paper, until it is about ¼ inch thick and 12 inches in diameter for a 9-inch pie dish.
- Place the pie dish upside down on the center of the rolled-out dough. Using the parchment paper for support, carefully flip the dough and pie dish over so the dough lines the inside of the dish. You want to have about 1.5 inches of overhang on all sides. Take the overhang and roll it under itself to create a thick edge.
- Using your fingers, crimp or flute the edges of the dough. Place the crust in the freezer to chill while you prepare the filling and topping.
Make the Filling:
- Peel the peaches and cut them into 1-2 inch chunks. You should get 6 cups (924 g) peaches. Place them in a large bowl.
- Add ⅓ cup (67 g) granulated sugar, ⅓ cup (67 g) brown sugar, ¼ cup (32 g) cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 tablespoon (15 g) lemon juice, and 1 teaspoon vanilla extract. Toss until the peaches are evenly coated. Set aside.
Make the Streusel:
- In a separate bowl, mix together ½ cup (70 g) gluten-free flour blend, ¼ cup (50 g) granulated sugar, ¼ cup (50 g) brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
- Add 4 tablespoons (56 g) unsalted butter that has been melted and slightly cooled and stir with a fork until the mixture forms a crumbly texture with some larger chunks. Set aside.
Assemble and Bake:
- Remove the crust from the freezer. Pour the peach filling into the crust and spread into an even layer.
- Sprinkle the streusel topping evenly over the peaches.
- In a small bowl, whisk together 1 (50 g) large egg and 1 tablespoon (15 g) water. Brush the edges of the pie crust with the egg wash.
- Place the pie on a baking sheet to catch any drips and bake at 425°F for 15 minutes.
- After 15 minutes, lower the oven temperature to 375°F (190°C) and continue baking for an additional 35 to 55 minutes, or until the crust is golden and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with foil or a pie shield.
- Remove from the oven and let cool on a wire rack for at least 2 hours before slicing.
Notes
- Pie Crust: This recipe uses half a batch of my homemade gluten-free pie crust. I always make the full batch and freeze the second disk for another pie. If you are short on time, a store-bought gluten-free crust works too.
- Pie Pan: I recommend a 9-inch metal pie pan for the most consistent results. It distributes heat evenly and produces a flakier, sturdier crust than glass or ceramic.
- How to Peel Peaches: To peel peaches easily, score the bottom of the peaches with a small “X” using a knife. Blanch them by placing them in a pot of boiling water for 30-60 seconds, then immediately transferring them to an ice bath. The skins should slip off effortlessly by peeling from the “X”.
- Storage: Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. The crust may soften over time, but the pie will still taste delicious!
Great flavor and wonderful filling.
I did make a couple small changes. I used 1 cup of water and 2 lbs or sliced peaches. I like a very gooey peach pie filling with plenty of cinnamon.
The crumble on top is perfect replacement for lattice crust top. My family of 5 loved it so much there wasn’t any left the next day.
Glad your family enjoyed this! Curious if you cooked the peach filling with the 1 cup of water? I don’t use water in mine and toss it all together and it gets pretty gooey while still holding a perfect slice, so I’m interested to hear how you did it with the added 1 cup of water.