Gluten-Free Peach & Strawberry Crumb Pie (Easy & Juicy)

This gluten-free peach and strawberry crumb pie is one I make on repeat when the fruit is at its best. It’s juicy, just a little messy (in the best way), with a homemade crust and that buttery crumb topping we all go for first. Simple to make and full of flavor, it’s the kind of dessert that never lasts long.

What You Need to Know (Before You Start)

• Use ripe but still firm peaches, too soft and the filling gets mushy
• Strawberries add sweetness and extra flavor
• A little tapioca starch keeps everything from turning soupy
• Don’t skip cooling,  that’s what sets the pie

You may also enjoy our popular Easy Paleo Strawberry Pie Recipe or the Easiest Gluten-Free Blender Coconut Pie Recipe. 

How to Peel Peaches (Quick Way I Use)

If the skins are bugging you, here’s the easiest way:

1. Bring a pot of water to a boil
2. Cut a small “X” on the bottom of each peach
3. Drop them in for about 60 seconds
4. Move straight into ice water
5. Skins will slide right off

If your peaches are super ripe, I usually just peel them with a knife and call it a day.

Finish up: Once peeled, you can slice, chop, or use the peaches as desired in your recipes.

Fruit Swaps (If Needed)

If peaches aren’t great where you are, I’ve swapped with:

• Nectarines (my go-to backup)
• Plums or apricots
• Mixed berries
• Even apples + berries in a pinch

Adjust sugar depending on how sweet your fruit is.

Using Frozen Fruit, Yes, it works.

If you’re using frozen fruit, just thaw it first and drain off any extra liquid so your pie doesn’t turn out soggy. I usually give it a quick taste too, sometimes frozen fruit isn’t quite as sweet, so you may want to adjust the sugar a bit. It’s an easy swap and honestly works really well when fresh fruit isn’t in season.

My Key Tips for Gluten Free Peach & Strawberry Crumb Pie

• Don’t overload the filling or it won’t set properly
• Spread fruit evenly so every slice is balanced
• Add a little lemon juice or zest—it makes a difference
• Bake until the crumb is golden and the filling is bubbling
• Let it cool completely before slicing (I know… but it matters)

Tips for the Best Gluten-Free Peach & Strawberry Crumb Pie

Gluten-Free Crust: Use a gluten-free pie crust recipe or a pre-made gluten-free crust. It’s essential to ensure the crust is well-chilled and handled carefully to prevent it from becoming crumbly and difficult to work with.

Fresh Fruit Selection: Choose ripe, fresh, juicy firm peaches and strawberries for the best flavor and texture. If using frozen fruit, thaw and drain them properly to avoid excess liquid in the pie.

Gluten Free Thickeners: Add tapioca starch to the filling to help thicken the fruit juices. This will prevent the pie from becoming too runny and ensure a sliceable pie.

Flavors: Enhance the flavors of the peaches and strawberries with a touch of lemon zest or juice, which balances the sweetness. Herbs such as basil and mint add freshness, and spices like cinnamon, nutmeg, cloves, cardamom and ginger.

Even Distribution: Distribute the peach and strawberry slices evenly in the pie shell to ensure every bite is filled with a delicious combination of fruits.

Crumb Topping: The crumb topping should be golden brown when baked.

Pre-Baking the Crust: To avoid a soggy bottom crust, consider pre-baking the pie crust for a few minutes before adding the filling. This will help set the crust and prevent it from becoming too soft.

Cooling: Allow the pie to cool completely before slicing to allow the filling to set properly. This will also make the pie easier to slice and serve.

FAQs

Do I have to peel the peaches?

No. If the skins are thin, I leave them on. Totally personal preference.

Why is my pie runny?

Usually too much liquid or not enough thickener. Also—cutting it too early will do that.

Can I make this ahead?

Yes. I actually think it’s better a few hours later once it sets.

How do I store it?

Covered at room temp for a day, or in the fridge after that. It reheats well too.

Can I freeze it?

You can, but the texture of the fruit softens a bit. Still good, just not quite the same.

Tried this recipe?

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Many thanks!

Kristina x