This gluten free canned peach crumble pie is a delightful twist on a classic dessert, perfect for when fresh peaches aren’t in season. Using canned peaches makes it quick and convenient while the gluten free crumble topping adds a buttery, crisp texture that complements the juicy filling beautifully.
Ingredients
- 1 (29 oz) can sliced peaches in juice, drained (reserve 1/4 cup juice)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free all-purpose flour (ensure it contains xanthan gum)
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 cup old-fashioned rolled oats (gluten free certified)
- Optional: 1/4 cup chopped pecans or walnuts for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or similar baking pan.
- In a medium bowl, combine the drained peaches, reserved peach juice (about 1/4 cup), granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Stir gently to coat the peaches evenly and set aside to macerate while preparing the crumble.
- In a separate large bowl, whisk together the gluten free flour, brown sugar, and salt.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. This ensures a tender, crumbly texture.
- Stir in the gluten free oats and nuts if using. These add extra texture and flavor to the topping.
- Pour the peach filling evenly into the prepared pie dish.
- Sprinkle the crumble topping evenly over the peaches, covering the filling completely.
- Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Remove from the oven and let cool for at least 20 minutes before serving. This resting time helps the filling set for cleaner slices.
Tips
- Flour Substitutions: Use a high-quality gluten free all-purpose blend that includes xanthan gum for the best structure. If your blend lacks xanthan gum, add 1/4 teaspoon to the dry ingredients.
- Butter Temperature: Keep your butter cold until mixing the crumble. Warm butter will result in a greasy, dense topping rather than a crisp crumble.
- Adjust Sweetness: Depending on the sweetness of your canned peaches, feel free to reduce the granulated sugar slightly or increase cinnamon for more spice depth.
- Common Mistake: Don’t skip cornstarch or another thickener; canned peach juices can make the filling runny. Cornstarch helps the filling set properly.
Serving Suggestions
This pie is delicious warm or at room temperature. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing. For a dairy-free option, coconut or almond milk-based ice creams work wonderfully. A sprinkle of toasted nuts on top adds extra crunch and flavor contrast.
Variations
- Mixed Fruit Crumble: Combine canned peaches with canned pears or pineapple for a tropical twist.
- Spiced Crumble: Add ground ginger or cardamom to the crumble topping for a warm, aromatic flavor.
- Nut-Free Version: Omit nuts and increase oats or add gluten free crisp rice cereal for texture.
- Vegan Adaptation: Substitute butter with vegan margarine or coconut oil and use a plant-based sweetener if preferred.
Storage and Reheating
Store leftover peach crumble pie covered in the refrigerator for up to 3-4 days. To keep the crumble topping crisp, you can loosely cover the pie with foil rather than plastic wrap. Reheat individual slices in the microwave for 20-30 seconds or warm the whole pie in a 325°F (160°C) oven for 15-20 minutes until heated through. Avoid reheating at too high a temperature to prevent burning the topping.
Frequently Asked Questions
- Can I use fresh peaches instead of canned peaches?
- Yes, fresh peaches can be used when in season. Peel, slice, and toss them with the sugar, spices, and lemon juice as directed. You may need to increase the cornstarch slightly to account for the extra moisture in fresh peaches.
- Is this recipe suitable for people with nut allergies?
- Absolutely. Simply omit the nuts from the crumble topping and optionally add extra oats or gluten free cereal for texture. The pie will still be delicious and safe for those with nut allergies.
- Can I make this pie ahead of time?
- You can assemble the pie and refrigerate it, covered, for up to 12 hours before baking. This is convenient for prepping the night before. Just bake it fresh to maintain the best texture and flavor.
- What gluten free flour blend works best?
- Look for a blend that contains a mix of rice flour, potato starch, and tapioca starch with xanthan gum included. Brands like Bob’s Red Mill 1-to-1 or King Arthur Gluten Free Measure for Measure are reliable choices for baking pies and crumbles.
- How do I prevent the topping from getting soggy?
- Using cold butter and cutting it into the flour properly creates a crumbly texture that crisps up well. Also, baking at the right temperature until the filling bubbles ensures moisture cooks off. Letting the pie cool before slicing helps the filling thicken and reduces sogginess.
- Can I freeze the leftover pie?
- Yes, peach crumble pie freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating gently in the oven to restore the crumble’s crispness.
With this gluten free canned peach crumble pie recipe, you can enjoy a comforting, quick dessert any time of year. The balance of sweet peaches and crisp topping makes it a crowd-pleaser even without fresh fruit or gluten. Try the variations to suit your taste and dietary needs, and enjoy a slice with your favorite accompaniment for a perfect treat.
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