Peach Apple Crumble Pie | Gluten Free

Sweet cinnamon and brown sugar crumble tops sweet roasted baked fruit inside an almond pastry shell. This is a celebration of the height of summer, and the coming autumn, in the combination of sweet late summer peaches and tart early season apples. I love this crumble topped pie because it means you get the best of both worlds: no need to choose between my favourite summer desserts when they are combined into one delicious dish.

Peach Apple Crumble Pie | Gluten Free | Thoroughly Nourished LifeThe story of this pie is the story of a happy Sunday. The story of a Sunday that started with a sleep in and a quiet breakfast in the light of my kitchen. I slowly chopped peaches and apples, sweetened them with a touch of brown sugar and tumbled them into an almond crust I had prepared the night before. The extra chilling time for the pastry rendered it superiorly flaky and shortbread textured. I crowned my pie with an oat, brown sugar, and cinnamon kissed crumble and then watched it bubble and brown in the oven before Chris and I headed to lunch.

Peach Apple Crumble Pie | Gluten Free | Thoroughly Nourished LifeWe sat on the verandah with our friends that have become family, and my family, and ate, drank and laughed long into the afternoon. The feast was not just the food lovingly prepared and shared by all, but the love around the table. You could taste the sweetness of affection long-held, ripened into honey like a late summer peach.

Peach Apple Crumble Pie | Gluten Free | Thoroughly Nourished LifeThe laughter never stopped, the conversations tumbled on top of one another, and there may have been a minor lychee seed fight between two members at the table (I’m looking at you Jess and Matt…). I sat back with my slice of pie, and looked around the table and felt in my heart, in my heart that never stops racing forward to the next moment, that I had found peace and love in a golden afternoon. Love is sweeter than any pie.

Peach Apple Crumble Pie | Gluten Free | Thoroughly Nourished LifeMy Peach Apple Crumble Pie features a crust very similar to my Linzer Torte crust, but here the tart shell is filled with ripe peaches and an apple and topped with an oat and cinnamon crumble. The shell of the pie is flaky, not too sweet, and spiced with vanilla and cinnamon. The addition of two eggs to this pastry makes it extra rich and helps the gluten free crust to bind and have a flaky rather than crumbly texture. The filling is the simplest part of the pie, merely fruit, brown sugar, and cornflour to help fruit juices released during baking to thicken into a sweet peach and apple sauce. The crumble topping features oats, and more cinnamon and brown sugar. Oh my, I want this crumble on top of everything now! I had to stop myself from eating all of it before it even made it to the top of the pie!

Each bite of pie brings you to sweet peach and spiced crumble pastry heaven. Like mixing your favourite oat and almond cookie with the sweetest summer peach jam. This is the pie you serve to your loved ones with a jug of cream on a bright summer afternoon when all you feel is love and contentment.

Peach Apple Crumble Pie | Gluten Free | Thoroughly Nourished Life

Peach Apple Crumble Pie

Gluten Free | Serves 8-10 (makes 1 10-inch pie)

Notes: Use very ripe peaches so that your filling will be naturally sweet. You can increase the brown sugar in the filling if your peaches aren’t as sweet as you would like.

Serving suggestion: ice cream, cream, creme fraiche, or Greek yoghurt would go very well with this late summer pie.

Ingredients

For the pastry

  • 85 grams brown rice flour
  • 90 grams white rice flour, plus extra for rolling out dough
  • 125 grams butter, frozen
  • 120 grams almond meal
  • 1/3 cup caster sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the crumble

  • 40 grams brown rice flour
  • 40 grams white rice flour
  • 20 grams gluten free cornflour
  • 1/3 cup brown sugar
  • 1/2 cup gluten free oats
  • 1 teaspoon cinnamon
  • 60 grams butter, melted

For the filling

  • 1 kilogram (2 pounds) ripe peaches (about 5 large)
  • 1 tart apple (Granny Smith or similar)
  • 2 tablespoons brown sugar
  • 2 tablespoons gluten free cornflour

Method

  1. Grease a 25 cm (10-inch) removable base tart pan well and line the bottom with baking paper.
  2. Sift together brown rice flour and white rice flour.
  3. Using a box grater, grate frozen butter into sifted flours. Stir gently with a fork and then rub butter into flours until large pea-sized chunks of butter remain.
  4. Add almond meal, caster sugar, and cinnamon to butter and flour mixture. Gently stir with a fork to combine.
  5. Beat together vanilla extract and eggs and add to bowl. Mix until the dough starts to come together into a large ball.
  6. Sprinkle a large piece of baking paper with rice flour. Place dough onto baking paper. Place another piece of baking paper on top. Use a rolling pin to roll out to a circle about 35 cm (12-inch) diameter and 0.5-.0.7 mm (~ 1/4 inch) thick.
  7. Transfer dough to tart pan and gently lift and press into tart pan. If you experience any tears, just patch them with the dough that overhangs the sides. Trim the sides to be level with the top of the tart pan. Place pie base in refrigerator for an hour or overnight.
  8. Preheat oven to 180C (350F).
  9. Make the crumble. Mix together brown rice flour, white rice flour, cornflour, brown sugar, oats, and cinnamon.
  10. In a small bowl melt the butter in the microwave. Heat in 10 second bursts until melted. Stir into your dry ingredients until well incorporated. Set aside crumble until required.
  11. Prepare the filling. Halve peaches and remove stone. Then chop into 1.5cm (1/2 inch) squares. Halve apple and remove core and dice to similar size. Place fruit in a large bowl. Sprinkle brown sugar and cornflour over fruit and stir gently until well coated.
  12. Remove pie base from the refrigerator. Tumble fruit into the bottom and spread out into an even layer.
  13. Sprinkle crumble evenly over the top of the fruit.
  14. Place pie in the pre-heated oven and bake for 45 minutes to 1 hour or until the fruit filling is bubbling and the crumble is golden.
  15. Remove and allow to stand for a half hour before serving.

Peach Apple Crumble Pie | Gluten Free | Thoroughly Nourished Life

Linzer Torte | Gluten Free

Linzer torte is a simple and elegant jam-filled almond pastry tart that takes the simple and makes it special. This gluten free version is a treat that everyone can enjoy. Perfect for family gatherings, or as a contribution to a festive meal with friends. 

Linzer Torte | Gluten Free

I have a memory caught in my mind of my mother standing at the kitchen counter rolling out the dough to make linzer torte; long elegant fingers delicately handling the dough into the tart pan and trimming the excess and handing the scraps of dough to me to greedily devour, the almond taste new, strange and welcome to my learning taste buds.This is the way memories come back to me: the taste of something unwinds a memory that focuses on snapshots, still frames of sun-stained moments. A childhood memory of watching Mum spoon apricot and raspberry jam between perfectly cut lines of pastry atop a torte, the snapshot of her handing out the scraps for me and Jess to devour from our perches on chairs backed up the kitchen bench.

Linzer Torte | Gluten Free

The next time I look in the mirror I see a little more of my Mum there, a little something in the way my eyes tilt down and then crinkle up again when I smile, something in the planes of my face that wasn’t there when I was younger. I am still learning to handle the dough with care, to have a light touch with a rolling pin, to cut those perfect lines of pastry, and it might take me a few more trips to Mum’s kitchen to get it perfect – and there is the most valuable lesson I learned at that kitchen bench, from both my parents, perfection isn’t the goal of life, the goal is to create memories, precious sunlit snapshots of time with the ones you love. That is the best taste, the taste of love.

Linzer Torte | Gluten FreeLinzer Torte is a combination of short, crumbly sweet pastry that tastes like a shortbread cookie, but the best almond-lemon shortbread cookie you’ve ever eaten, and a generous, no, more than generous spread of the best jam you can find, thick and sweet. I recommend using a good jam for this. The kind that you bring out when you have company for breakfast. When the centre of your tart relies on sweet, delicious preserves, you need to use your favourite, good quality type.

Linzer Torte | Gluten FreeIf you are new to pastry, this gluten free, short crust pastry is very forgiving, and while the dough is quite delicate (mine tore while being transferred into the pastry tin) you can patch is without fear. The dough is based on almond meal, and the almond flavour is enhanced with almond essence and lightened with lemon zest and pairs so well with the generous amount of raspberry jam dolloped inside the tart. I topped mine with cut-out stars – it is Christmas after all! Serve slices of this on their own, or take it to the next festive level with some good quality vanilla or cinnamon ice cream.

Linzer Torte | Gluten Free | Thoroughly Nourished LifeLinzer Torte

Gluten Free | Serves 6-8 | Leftovers will keep, covered in the refrigerator for up to three days.

Note: I place my stick of butter in the freezer about 40 minutes before I need it. Chilled butter makes it easier to rub it into the flour without melting and helps to make the dough crumbly and rich like shortbread.
I used raspberry jam in my Linzer Torte, but you can use your preferred jam/conserve instead. Just ensure that it is real fruit made into jam/conserve, and not ‘fruit spread’.

Ingredients

  • 85 grams brown rice flour
  • 90 grams white rice flour, plus extra for rolling out dough
  • 125 grams butter, frozen
  • 120 grams almond meal
  • 1/3 cup caster sugar
  • 1 teaspoon lemon rind
  • 1/4 – 1/2 teaspoon almond essence (depending on your taste)
  • 2 large eggs
  • 2/3 cup good quality fruit jam (my recommendation is raspberry)

 Method

  1. Grease an 20 cm (8-inch) removable base tart pan well and line the bottom with baking paper.
  2. Sift together brown rice flour and white rice flour. 
  3. Using a box grater, grate frozen butter into sifted flours. Stir gently with a fork and then rub butter into flours until large pea-sized chunks of butter remain.
  4. Add almond meal, caster sugar, and lemon rind to butter and flour mixture. Gently stir with a fork to combine.
  5. Beat together almond essence and eggs and add to bowl. Mix until the dough starts to come together into a large ball.
  6. Sprinkle a large piece of baking paper with rice flour. Place 3/4 of dough onto baking paper. Place another piece of baking paper on top. Use a rolling pin to roll out to a circle about 30 cm (12-inch) diameter and 0.5-.0.7 mm (~ 1/4 inch) thick.
  7. Transfer dough to tart pan and gently lift and press into tart pan. If you experience any tears, just patch them with the dough that overhangs the sides. Trim the sides to the be level with the top of the tart pan. Place tart and extra dough in refrigerator for 30 minutes. 
  8. Preheat oven to 180C (350F). 
  9. Remove tart from refrigerator and spread jam evenly across the base. Roll out extra dough and cut out desired shapes. Arrange on the top of the tart.
  10. Bake tart for 25-30 minutes. The edges and shapes on top should start to golden and the jam should be bubbling slightly around the edges.
  11. Remove from oven and allow to cool before serving. 

Linzer Torte | Gluten Free | Thoroughly Nourished Life