Gluten Free Crumb Topping For Pies Recipes
GLUTEN FREE CRUMB TOPPING FOR PIES
When I make potted pies for my family I always used frozen sheets of puff pastry for the top. Now being gluten free I either use mashed potato or breadcrumb topping. Here's my version of the crumb topping. You can easily vary the amounts to suit your taste or use a different cheese. I usually make breadcrumbs out of GF bread that is becoming stale and freeze them for future use. The pie in the photo I am posting was heated for 30 minutes at 200C....for a longer period of time use a lower temp. The topping can also be placed under the griller to brown over an already cooked pie filling.
Provided by Jubes
Categories Pie
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Mix the breadcrumbs and the grated cheese.
- Spread over the top of the pie.
- Sprinkle with dried basil or herb of your choice.
- Cook as for regular pastry pies.
Nutrition Facts : Calories 46.8, Fat 3.5, SaturatedFat 2.2, Cholesterol 9, Sodium 136.4, Carbohydrate 1.2, Protein 2.8
HOMEMADE GLUTEN-FREE PEACH PIE WITH CRUMB TOPPING
Steps:
- Heat oven to 365 degrees Fahrenheit
- In a bowl mix together the peaches and 3 tablespoons of flour.
- Pour mixture into a pie dish or baking dish.
- Sprinkle 1 teaspoon cinnamon on top of peaches.
- For the topping: In a separate bowl mix together the butter, flour, sugar, and cinnamon using a fork or dough blender. Will form a crumble.
- Place on middle rack in oven and bake for 30 minutes or until peaches are tender.
- Allow cooling for 20 minutes before serving.
GLUTEN-FREE PEACH CRUMBLE
When juicy summer-ripe juicy peaches are available, delight your dinner guests with this amazing dairy- and gluten-free peach crumble.
Provided by sunmn
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow 11x7-inch baking dish.
- Place sliced peaches in the prepared baking dish. Mix together brown sugar, flour, cinnamon, lemon juice, and lemon zest in a small bowl; sprinkle over peaches.
- Mix together flour, sugar, baking powder, salt, and nutmeg in a medium bowl for the topping. Stir in egg until mixture resembles coarse crumbs; sprinkle topping over peaches. Drizzle melted coconut butter evenly over topping.
- Bake in the preheated oven until peach juices are bubbling and topping is golden brown, about 38 minutes.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 37.3 g, Cholesterol 13.6 mg, Fat 6 g, Fiber 2.9 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 100.9 mg, Sugar 25.5 g
GLUTEN FREE PEACH CRUMB PIE
Steps:
- In a medium bowl, mix together all topping ingredients with a fork until large crumbs form. Refrigerate until firm (while making the rest of the pie). This can also be made up to 2 days ahead of time.
- Make the pie crust according to recipe instructions. Roll out and transfer to a pie plate. Do not prick the bottom. Refrigerate while you make the filling.
- In a small bowl, whisk together all dry ingredients. Place the peeled and sliced peaches in a large bowl and sprinkle the dry ingredients on top. Mix together until well combined.
- Pour peach filling into prepared pie crust. Crumble crumbs over top of peaches, breaking up any super large chunks with your fingers.
- Place pie on parchment or foil-lined baking sheet to catch drippings. Bake at 450° F for 10 minutes. Drop temperature down to 350° F and continue to bake for 50-60 minutes, shielding pie crust edges as necessary if getting too dark. To check for doneness, slide a butter knife through the filling. If there is little to no resistance, the peaches are fully cooked through.
- Remove from the oven and allow to cool before serving. Serve with vanilla ice cream or freshly whipped cream. If peaches are extra juicy and filling is oozing, refrigerate the pie to
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- In a medium bowl, mix gluten-free flour, sugar, and salt. Cut in non-dairy butter until mixture looks like breadcrumbs. Add water and mix until the dough comes together into a ball. You might need more or less water so add 1 tablespoon at a time!
- Preheat oven 350 degrees F. Toss apples with sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg in a large bowl. Remove the pie plate from the refrigerator and fill with apple mixture mounding apples towards the middle of the pie plate. Cut non-dairy butter into small pieces and scatter them all over apples.
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- Cut butter into thin slices or small cubes and freeze for 10 to 15 minutes. Don’t freeze it for any longer, as the butter can become too solid.
- Mix flour, 1/2 teaspoon salt, and 1 teaspoon sugar in a large mixing bowl. Break up butter slices or cubes and into the bowl. Using a pastry cutter, cut butter into the flour, until you get pea-sized pieces.
- Add 4 tablespoons of ice water to flour and use a fork to stir everything together. If dough is still crumbly, add ice water, one tablespoon at a time. Take a small handful of dough and give it a light squeeze and release. If the dough sticks together well, it's moist enough. Pour the pieces of dough onto a work surface and gather them into a ball. Flatten dough into a disk and wrap in plastic wrap. Refrigerate dough for 30 minutes to an hour.
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