Gluten-Free Peach Crumble Pie

This gluten-free peach crumble pie features a perfectly flaky crust, fresh peach filling, and a sweet, gluten-free streusel topping. Whether you’re serving it at a family gathering or enjoying a slice with ice cream, you'll want to make this recipe again and again.

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A close-up of the gluten-free peach crumble pie, showing the golden crust and soft peach filling with crumbly topping wit a slice missing from it.

A slice of gluten-free peach crumble pie served with a scoop of vanilla ice cream on top, surrounded by whole peaches

This gluten-free peach crumble pie is one of my favorite summer desserts. It perfectly balances sweet, juicy peaches with a buttery, crispy crumble topping. Plus, it’s surprisingly easy to make, even with the homemade gluten-free crust!

You’ll love this recipe because:

It’s easy to make. With a straightforward filling and a simple gluten-free crumble topping, this pie is perfect for both beginner and experienced bakers. No need to fuss with a lattice crust or top crust, the streusel topping is easy to prepare and so delicious!

It’s make-ahead friendly! This pie can be made in advance and stored in the fridge or freezer, making it perfect for preparing ahead of a gathering or special occasion.

It’s gluten-free! No one will even realize this pie is gluten-free! The crust is flaky, and the texture is just as good as any traditional pie. Be sure to use all of my tips to make the best gluten-free pie crust!

Table of Contents

Ingredients

Ingredient Notes

Gluten-Free Pie Crust – For the crust, I recommend using my homemade gluten-free pie crust for the flakiest results, but if you’re short on time, you can use a store-bought gluten-free pie crust. When using my pie crust recipe, you’ll only need a half batch, but I recommend making the full recipe and saving half for later or making two pies!
Peaches – Choose ripe but firm peaches for the best texture. If you don’t have fresh peaches or they’re not in season, frozen ones work just as well—just make sure to thaw and drain them thoroughly.
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 it’s too hot it will melt the sugar and it can create a greasy gluten-free crumb topping, which is not as tasty.
Cornstarch – Cornstarch is naturally gluten-free and used as a thickening agent for the filling.

I prefer cutting my peaches into chunks rather than thin slices. The chunks hold their shape better during baking, allowing the peaches’ natural sweetness to shine through without turning mushy.

Step-by-Step instructions

This section provides a quick overview of the key steps for making the pie, but be sure to check the full instructions in the recipe card below for exact measurements and detailed directions. I’ve included this step-by-step guide to help you visualize the process and ensure your peach crumb pie comes together perfectly!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Unbaked gluten-free pie crust pressed into a pie dish, with bowls of peach filling and crumble topping in the background. — Prepare the gluten-free pie crust and place it in a 9-inch pie pan. Flute or crimp the edges as desired.

Chopped fresh peaches in a clear glass bowl, ready to be mixed for the pie filling. — Cut the peaches into large chunks, about 1-2 inches. I find that chunks hold up better in the pie than slices, which can easily get too mushy when baked.

Peach filling mixture with sugar and spices fully combined in a bowl, showing the peaches coated in the mixture. — Add the granulated sugar, brown sugar, spices, cornstarch, lemon juice and vanilla to the peaches. Mix until combined.

Fully mixed gluten-free crumble topping with a coarse, doughy texture in a glass bowl, ready to be added to the pie. — Make the gluten-free streusel. You want some large chunks of streusel as well as smaller ones. Be sure that your melted butter isn’t too hot otherwise it tends to melt the sugars and creates a greasy streusel.

Peach filling mixture poured into the unbaked gluten-free pie crust, filling the pie dish. — Pour the prepared peaches into the pie crust.

Gluten-free crumble topping spread evenly over the peach filling in the pie dish, ready to be baked. — Sprinkles the gluten-free streusel topping over the peaches.

Brushing the crust of the unbaked peach crumble pie with egg wash. — Brush the edges of the pie crust with egg wash to help it brown in the oven.

Baked peach crumble pie next to fresh peaches, a plate with forks, and a green napkin. — Bake until the peach filling is bubbling and the pie crust is golden brown. Let sit for at least 2-3 hours before slicing and serving.

Recipe FAQs

Can I use frozen peaches instead of fresh?

Yes, frozen peaches work well for this recipe. Just be sure to thaw and drain them thoroughly to remove any excess moisture before adding them to the pie.

What’s the easiest way to peel peaches?

For easy peeling, use a knife to score a small “X” on the bottom of each peach. Then, blanch the peaches in boiling water for 30-60 seconds and transfer them to an ice bath. The “X” will help loosen the skin, allowing it to peel off easily.

expert tips

Cool completely before serving! Let the pie cool for at least 2 hours before cutting. This allows the filling to set properly, preventing it from being too runny when sliced.
Create the flakiest gluten-free pie crust. The key to achieving a perfectly flaky gluten-free crust is a technique similar to making puff pastry. I use a laminating method to create layers of butter within the dough. After rolling it out, fold the dough into thirds like a letter. Turn it 90°, then repeat this process 3-4 times. This creates multiple layers, ensuring your crust is light, flaky, and buttery.
Avoid overworked pie dough. Instead of relying on a food processor, which can easily overwork the dough and make it tough, I prefer to use a pastry cutter. This allows me to work the butter into the flour by hand, leaving larger chunks of butter intact. These chunks are essential for creating pockets of flakiness as the dough bakes, giving you that perfect crust every time.

Storage instructions

Refrigerator Storage

Store the cooled peach crumble pie in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for a short while, or warm individual slices in the microwave for 20-30 seconds to enjoy it slightly heated.

Freezing Tips

Making this gluten-free peach crumble pie ahead of time is a great option if you’re planning for a big event or simply want to have a dessert ready to go. Here are the best ways to freeze your pie without sacrificing taste or texture:

Freezing a Fully Baked Pie

You can freeze the entire peach crumble pie after baking. Once it’s cooled completely, place the pie on a baking sheet and freeze for about 30 minutes to firm up. Afterward, wrap the pie securely in plastic wrap and store it in a freezer-safe bag or container for up to 2 months. To enjoy later, thaw the pie in the refrigerator overnight, or reheat in a 350°F (180°C) oven until it’s fully warmed through.

Freezing Individual Pie Slices

If you’d rather freeze smaller portions, individual slices of pie can be frozen just as easily. After cooling, place each slice on a baking sheet and freeze until solid. Wrap each frozen slice in plastic wrap and store them in a freezer-safe bag or container. This allows you to take out only the slices you need without having to thaw the whole pie.

Freezing Pie Dough

If you’re not quite ready to bake, freezing the pie dough is a handy option. Divide the dough into two equal portions, shape them into disks, and wrap each disk tightly in plastic wrap to prevent freezer burn. Place the wrapped dough in a ziplock bag or airtight container and freeze for up to 3 months. When you’re ready to use it, thaw the dough in the refrigerator overnight. If the dough feels a bit dry after thawing, lightly knead it on a floured surface until it’s smooth and pliable.

Two slices of gluten-free peach crumble pie served on white plates with gold forks, next to the pie dish and fresh peaches

More gluten-free pies to try

All PIES

Gluten-Free Blueberry Pie

Gluten-Free Cherry Pie

Gluten-Free Pie Crust

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…