gluten-free pie recipe Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:52:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg gluten-free pie recipe Archives | GFF Magazine https://gffmag.com 32 32 Gluten-Free Peach and Blueberry Crumble Recipe https://gffmag.com/gluten-free-peach-and-blueberry-crumble-recipe/ https://gffmag.com/gluten-free-peach-and-blueberry-crumble-recipe/#respond Thu, 10 Sep 2020 21:23:11 +0000 https://gffmag.com/?p=211977 Read More]]>
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The secret to Jennifer Esposito's juicy, bubbling baked fruit success is to use ripe peaches. If yours are too firm, add 1⁄4 cup water to the fruit mix before putting the mixture in the baking dish.
Servings 6
Calories 407kcal

Ingredients

  • 1 1⁄4 cup gluten-free flour mix of choice
  • 6 tablespoons sugar preferably organic evaporated cane juice
  • 1⁄4 teaspoon freshly ground vanilla bean or 1⁄2 teaspoon gluten-free pure vanilla extract
  • 3⁄4 teaspoon Himalayan salt or kosher salt
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons maple syrup
  • 7 ripe but firm peaches cut into 1⁄2-inch wedges
  • 1 cup fresh blueberries
  • 1⁄2 cup cold butter substitute or solid coconut oil cut into bits
  • 1⁄4 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350°F and grease an 8-inch square baking dish with butter substitute.
  • In a large bowl, mix together 1⁄4 cup of the flour, 2 tablespoons of the sugar, the vanilla, and 1⁄4 teaspoon of the salt. Stir in the lemon zest and juice and 2 tablespoons of the maple syrup. Add the peach wedges and stir to coat evenly. Gently fold in the blueberries. Spoon the mixture into the prepared baking dish. Set aside.
  • Combine the remaining 1 cup flour, the butter substitute, the remaining 2 tablespoons maple syrup, remaining 4 tablespoons sugar, remaining 1⁄2 teaspoon salt, and the cinnamon in a large bowl and mix well with your hands until the mixture forms big chunks. Crumble the mixture over the fruit.
  • Bake until the fruit is bubbling and juicy and the crumble is lightly browned, 45 to 50 minutes. Serve warm or at room temperature.

Nutrition

Calories: 407kcal | Carbohydrates: 60g | Protein: 4g | Fat: 20g | Saturated Fat: 16g | Sodium: 292mg | Potassium: 381mg | Fiber: 6g | Sugar: 38g | Vitamin A: 584IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 1mg

Photo: Maren Caruso

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