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Paleo Peach Crumble Pie | Gluten-Free with a Golden Crumble Top

ByMichelle
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paleo peach crumble pie with cassava flour crust

Peach season is one of our very favorite times of year here in Utah – and this paleo peach crumble pie is one of the best ways we know to celebrate it. Fresh summer peaches piled into my OG Cassava Flour Pie Crust, tossed with a buttery cassava flour crumble, and baked until the top is golden and the filling is bubbling. Gluten-free, grain-free, and naturally sweetened – this is the summer pie your kitchen has been waiting for.

Utah Peach Season Is Everything

When local peaches are at their peak, we use them in as many ways as we possibly can. A few of our other favorite peach recipes on the blog:

This crumble pie though – baked, golden, bubbling – is a new kind of favorite. The crumble does double duty here: some gets pressed into the bottom of the crust, some gets tossed with the peaches, and the rest goes on top. Every layer is packed with that buttery, cinnamon-kissed goodness.

About the Crumble Topping

The crumble is made with cassava flour, cold grass-fed butter, coconut sugar, maple sugar, cinnamon, and a pinch of sea salt – cut together with a pastry blender until it resembles coarse crumbs. It is the same technique as my pie crust, just with a higher sugar ratio for that crackly, caramelized top. Cassava flour gives it a light, delicate texture that bakes up beautifully without any gumminess.

Tips for the Best Paleo Peach Crumble Pie

  • Use fresh, ripe peaches. This pie is all about the fruit – the riper and juicier the peaches, the better the filling.
  • Layer the crumble throughout. Don’t just pile it on top – a layer on the bottom of the crust and tossed through the peaches means crumble flavor in every single bite.
  • Bake on a sheet pan. The filling will bubble as it bakes – a parchment-lined sheet pan underneath will save your oven.
  • Watch the crust edges. After 30 minutes, check the edge and cover with a crust shield or foil if it’s getting too dark.
  • Cool completely before slicing. The filling needs time to set – slice too soon and it will run. Worth the wait.

Favorite Ingredients for This Recipe

Paleo Peach Crumble Pie | Gluten-Free + Naturally Sweetened
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Paleo Peach Crumble Pie | Gluten-Free + Naturally Sweetened

Recipe by Michelle
0.0 from 0 votes
Course: Desserts, Paleo Pie Crust RecipesDifficulty: moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Fresh summer peaches, a buttery cassava flour crumble topping, and a gluten-free pie crust. Naturally sweetened and absolutely irresistible.

Ingredients

  • 1 unbaked OG Paleo Cassava Flour Pie Crust

  • 6-7 cups fresh peaches, peeled and sliced

  • 3/4 cup Otto’s Naturals Cassava Flour

  • 1/2 cup cold grass-fed butter, cut into 1/2″ chunks

  • 1/2 cup coconut sugar

  • 1/4 cup maple sugar

  • 1/2 tsp fine sea salt

  • 1/4 tsp ground cinnamon

Directions

  • In a medium bowl, combine cassava flour, butter, coconut sugar, maple sugar, salt, and cinnamon. Using a pastry cutter, blend the butter into the dry ingredients until evenly incorporated and the mixture resembles coarse crumbs. Set aside.
  • Preheat oven to 375°. Prepare the OG Cassava Flour Pie Crust, press into a 9″ pie plate, finish the edge as desired, and set aside.
  • Sprinkle approximately 6 tablespoons of the crumble mixture evenly over the bottom of the unbaked pie crust.
  • Place peaches in a large bowl. Add 6 tablespoons of the crumble mixture to the peaches and gently toss with a rubber spatula to coat.
  • Add the peaches to the pie crust, arranging to fill any gaps. Sprinkle the remaining crumble mixture evenly over the top. Apply egg wash to the crust edge at this point if using.
  • Place pie on a parchment-lined baking sheet and bake for 30 minutes. Check the crust edge — if it is getting too brown, cover with a crust shield or foil. Return to the oven and bake for another 10-15 minutes, until the filling is bubbling. Cool completely before slicing. Store leftovers in the refrigerator.

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All made with the same OG Cassava Flour Pie Crust:

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