gluten free vegan peach almond crostata
RECIPE TYPE: pies & tarts
pie crust
  • 1 1/2 cups Bob's Red Mill gluten free pie crust mix
  • 1 tablespoon cane sugar
  • 1/4 teaspoon salt
  • 4 tablespoons vegan butter, cold {such as Earth Balance}
  • 3 tablespoons non-hydrogenated shortening or refined coconut oil {such as Nutiva}
  • 4-6 tablespoons ice-cold water
peach filling
  • 5 large ripe peaches, peeled and sliced
  • 2 tablespoons Bob's Red Mill gluten free pie crust mix
  • 2 tablespoons orange juice or water
  • 1 tablespoon cane sugar
almond crumb topping
  • 1/4 cup Bob's Red Mill gluten free pie crust mix
  • 2 tablespoons cane sugar
  • 2 tablespoons brown sugar
  • 3 tablespoons vegan butter, cold
  • 1/2 cup sliced almonds
  1. Sift together pie crust mix, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles a course meal.
  2. Pour in 4 tablespoons cold water. Continue to blend until dough comes together {add additional water as needed}.
  3. Pat dough into round, flat disc. Wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
  4. Preheat oven to 400 degrees. Line large baking sheet with parchment paper.
  5. In large mixing bowl, add peeled and sliced peaches. Top with 2 tablespoons pie crust mix, orange juice and sugar. Toss gently to coat and set aside.
  6. To make almond crumb topping, mix together 1/4 cup pie crust mix, sugar, brown sugar and vegan butter, Using fork, blend together. Add sliced almonds and gently mix to combine. Set aside.
  7. Remove dough from refrigerator an place onto large piece of plastic wrap. Top with another piece of plastic wrap and roll out until 1/4-inch thick circle.
  8. Remove top layer of plastic wrap and quickly flip dough onto prepared cookie sheet. Press together any cracks. Top dough with peach mixture, leaving a 2-inch edge around peaches.
  9. Top peaches with almond crumb mixture. Fold edge of dough over crumb topping, crimping dough as needed.
  10. Bake crostata for 30-35 minutes, until crust is golden brown and juices are bubbling.
  11. Let crostata cool 30 minutes. Slice and serve warm with vanilla coconut milk ice cream.
Recipe by Sarah Bakes Gluten Free at