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.
The 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.
We 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.
The 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.
My 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 | 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.
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
- Grease a 25 cm (10-inch) removable base tart pan well and line the bottom with baking paper.
- Sift together brown rice flour and white rice flour.
- 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.
- Add almond meal, caster sugar, and cinnamon to butter and flour mixture. Gently stir with a fork to combine.
- Beat together vanilla extract and eggs and add to bowl. Mix until the dough starts to come together into a large ball.
- 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.
- 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.
- Preheat oven to 180C (350F).
- Make the crumble. Mix together brown rice flour, white rice flour, cornflour, brown sugar, oats, and cinnamon.
- 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.
- 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.
- Remove pie base from the refrigerator. Tumble fruit into the bottom and spread out into an even layer.
- Sprinkle crumble evenly over the top of the fruit.
- 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.
- Remove and allow to stand for a half hour before serving.