Sunday, July 24, 2016
Peach Pie Struessel
I took two recipes and sort of combined them to get a peachy delicious dessert. I have large jars of canned peaches that I made from a few years ago when we went peach picking. They are great to use for any sort of peach pie or cobbler.
For the topping:
1 gluten free pie crust (I had a gluten free pie crust in the freezer I wanted to use up.)
Large canned jar of peaches (if you don't have canned peaches, no worries. Just use 5-6 cups of peaches, sliced, 3 T sugar, 3 T gluten free flour, 1 tsp cinnamon, mix the dry ingredients and toss with the peaches)
8T Earth's balance butter, cold
3/4 cup sugar
1 1/4 cup GF flour mix
1 tsp cinnamon
Place dry ingredients into mixer. Cut butter into 1 inch cubes. Add to dry blend until desired consistency.
Pour peaches onto the gluten free pie crust, drain if you are using canned. Sprinkle the topping until you have covered the peaches. You may have crumb topping left over - use for muffins or another pie!
Cover pie crust edges with aluminum foil so it doesn't burn. I removed the foil and wished I would have left it on the whole time. Gluten free crusts tend to get dried out quicker than regular and it was super crispy.
Bake in oven at 350 for 20-30 minutes or until topping is a nice golden brown and peaches are bubbly. Serve with ice cream. If you are trying to keep this dairy free, there are many choices for dairy free ice cream that are delish!