Gluten Free Peach Pie Crumble Recipes

GLUTEN-FREE PEACH PIE CRUMBLE

Steps:

• In a medium sized bowl, add Otto's Naturals - Cassava Flour, butter, sugars, salt and cinnamon. Using a pastry cutter, blend butter into dry ingredients until all butter is incorporated evenly and resembles coarse crumbs. Set aside.
• Preheat oven to 375° degrees Fahrenheit and prepare paleo pie crust, placing in a 9" pie plate/tin. Set aside.
• Sprinkle approximately 6 tablespoons of crumble mixture in the bottom of the pie crust.
• Place peaches in a large bowl, add 6 tablespoons of crumble mixture to peaches and using a rubber spatula, carefully stir peaches to coat.
• Add peaches to pie crust, arranging as needed to fill in gaps. Sprinkle remaining crumble mixture on top of peaches. If using an egg wash for crust edge, apply that at this point.
• Place pie on a baking sheet and bake for 30 minutes. Check pie crust edge and if it's getting too brown, cover with a crust guard or foil. Return to oven and continue baking for 10-15 minutes longer or until filling is bubbling. Cool completely before slicing and serving. Store any uneaten pie in refrigerator

GLUTEN FREE PEACH PIE

Steps:

• Peel, then slice or chop peaches or nectarines into bite-size portions. Place in a bowl with sugars and lemon juice. Stir, then cover and set aside for the juices to form while making the pastry. Prepare two recipes for homemade gluten-free pie crust using this recipe/tutorial (click for video showing how to make the pastry). Divide dough in half and wrap each in plastic wrap. Set aside on the counter while you finish the filling unless your kitchen is particularly hot, in which case you may place the pastries in the refrigerator for 15 minutes (leaving them longer may make the pastry more fragile and difficult to roll out). Preheat oven to 400° F. Add cinnamon, extracts and gfJules Flour to the peaches. Stir to combine well, then pour off all but 1/3-1/2 cup of juice into a separate container which you may retain, cover and refrigerate until serving -- pour extra juices over the peach pie and ice cream when serving. Roll out the first crust and line a standard pie plate with pastry. Follow video tutorial for specifics on rolling and transferring the crust. Pour peach mixture into lined pie plate, mounding in the center. Roll out top crust and cut small slits, designs or cookie cutter shapes for venting. Transfer to cover the pie, then join crust edges together by fluting or pressing with a fork. Cover with pie crust shields and place in hot oven. Bake for 15 minutes. Reduce temperature to 375° F and bake for another 15 minutes, remove the pie crust shields and bake another 15-20 minutes or until peaches are bubbly and the crust is slightly browning. Don't wait for the crust to brown as with a wheat crust, or it will be overcooked and the crust will no longer be tender. Remove to cool before slicing and serving with whipped cream or vanilla ice cream, drizzled with remaining peach juice.

GLUTEN FREE PEACH CRUMB PIE

Steps:

• 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

GLUTEN-FREE PEACH CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow 11x7-inch baking dish.
• Place sliced peaches in the prepared baking dish. Mix together brown sugar, flour, cinnamon, lemon juice, and lemon zest in a small bowl; sprinkle over peaches.
• Mix together flour, sugar, baking powder, salt, and nutmeg in a medium bowl for the topping. Stir in egg until mixture resembles coarse crumbs; sprinkle topping over peaches. Drizzle melted coconut butter evenly over topping.
• Bake in the preheated oven until peach juices are bubbling and topping is golden brown, about 38 minutes.

HOMEMADE GLUTEN-FREE PEACH PIE WITH CRUMB TOPPING

Steps:

• Heat oven to 365 degrees Fahrenheit
• In a bowl mix together the peaches and 3 tablespoons of flour.
• Pour mixture into a pie dish or baking dish.
• Sprinkle 1 teaspoon cinnamon on top of peaches.
• For the topping: In a separate bowl mix together the butter, flour, sugar, and cinnamon using a fork or dough blender. Will form a crumble.
• Place on middle rack in oven and bake for 30 minutes or until peaches are tender.
• Allow cooling for 20 minutes before serving.