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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.
4 from 1 vote

Gluten-Free Peach Crumble Pie

This gluten-free peach crumble pie has a flaky homemade crust, a juicy peach filling seasoned with cinnamon, nutmeg, and vanilla, and a buttery streusel topping baked until golden. Made with fresh peach chunks that hold their shape during baking for a clean slice every time.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Cooling Time 3 hours
Total Time 4 hours 55 minutes
Servings 8 slices
Metric - US Customary

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

**Use the toggle button above to turn the instruction photos on and off!

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.
    An unbaked gluten-free pie crust laid into a pie pan with the edges slightly overhanging.
  • 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.
    Unbaked gluten-free pie crust pressed into a pie dish, with bowls of peach filling and crumble topping in the background.

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.
    Chopped fresh peaches in a clear glass bowl, ready to be mixed for the pie filling.
  • 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.
    Chopped peaches topped with sugar, brown sugar, flour, and cinnamon in a glass bowl, ready to be mixed.

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.
    A mixture of dry ingredients, including flour, brown sugar, white sugar, and cinnamon, in a large glass mixing bowl.
  • 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.
    Fully mixed gluten-free crumble topping with a coarse, doughy texture in a glass bowl, ready to be added to the pie.

Assemble and Bake:

  • Remove the crust from the freezer. Pour the peach filling into the crust and spread into an even layer.
    Peach filling mixture poured into the unbaked gluten-free pie crust, filling the pie dish.
  • Sprinkle the streusel topping evenly over the peaches.
    Gluten-free crumble topping spread evenly over the peach filling in the pie dish, ready to be baked.
  • 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.
    Beaten egg in a white bowl next to an unbaked peach crumble pie.
  • 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.
    Baked peach crumble pie next to fresh peaches, a plate with forks, and a green napkin.
  • Remove from the oven and let cool on a wire rack for at least 2 hours before slicing.
    A close-up of a slice of gluten-free peach crumble pie on a white plate with a gold fork, next to a whole peach.

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!

Nutrition

Calories: 313kcal | Carbohydrates: 55g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 121mg | Potassium: 183mg | Fiber: 3g | Sugar: 41g | Vitamin A: 686IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg
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