Gluten Free peach dessert is perfect for picnics and potlucks. One recipes serves 8 generous portions or 12 small portions. Make it when the peaches are perfectly ripe for a seasonal dessert that you’ll look forward to year round.
The peaches are ready here in British Columbia. While filling the freezer with individually frozen peach slices I set a few peaches aside for this dessert. It’s a once a year treat that we should really enjoy more often. But we don’t actually eat dessert that much now. With gluten allergies, sugar avoidance, peach pie no longer holds the attraction it used to in our family. So when I created this lovely peach custard pie, with a gluten free short bread crust and meringue topping it seemed like the perfect “peaches and cream” match. A crispy crust, covered with a creamy peach custard and baked meringue to hold all that cold goodness together. And while it seems fancy, with that light merigue topping, it is really simple to make.
The trick is make it the day before so the dessert has a several hours to cool before slicing. Count on that mile high meringue topping to contract as the dessert cools. Even with us not eating as much dessert, saving any for more than a few days is nearly impossible. It is just that good, not too sweet, and a perfect breakfast dessert, if you enjoy dessert for breakfast that is.Print
This gluten free peach dessert is made with fresh peaches at the peak of ripeness. You won’t need much sugar, because fresh peaches are naturally sweet.
- 1 cup almond flour
- 1 cup gluten free flour blend
- 1/2 cup cold butter, cubed
Peach custard filling
- 6 eggs separated
- 1/2 cup organic sugar
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 2 tablespoons tapioca starch (or gluten free flour blend)
- 4 cup peaches, peeled and sliced
2 tablespoons lemon juice
1 teaspoon vanilla
2 teaspoons organic sugar
- Prepare an 8 by 12 baking pan by greasing with butter and flouring with gluten free flour.
- In a small bowl, add almond flour and gluten free flower. Cut in cold butter until it resembles coarse crumbs. Press mixture into baking pan.
- Bake in 275F oven for 15 minutes. Remove from oven.
- Prepare topping:
- Bring eggs to room temperature. Separate eggs and set egg whites aside for the meringue topping. Add the egg yolks to a bowl. Beat lightly with a fork to break apart. Add sugar, vanilla, coconut milk, and tapioca starch. Beat for 30 seconds with a handheld mixer or the whisk attachment of a hand blender. Mixture will thicken and become paler.
- Prepare peaches by dipping in simmering water for 1 minute. Blanche in cold water. Slip the skins. Slice the peaches away from the pits. Discard skins and pits. Add the sliced peaches to the custard base. Stir gently to avoid breaking the fruit. Pour over prepared crust.
- Bake at 375F for 45 minutes or until custard is firm and a knife inserted in the center comes out clean. Remove from oven.
- In a clean bowl, with clean beaters, add egg whites, lemon juice, vanilla, and sugar. Beat with a whisk or whisk attachment on an electric beater, until stiff peaks from. Continue beating for 30 seconds longer.
- Spoon over the top of the peach custard.
- Bake for 10 minutes at 375F to brown the top.
- Remove from oven. Chill completely before serving.
Try this recipe with other fruit like plums, cherries,strawberries, and rhubarb. The sweeter the fruit the less sugar you will need in the custard, so be sure to adjust the sweetness so that the final dessert is not cloying.
Keywords: Gluten free, peach dessert
This gluten free peach dessert can be made with frozen peaches as well, or nectarines. So you’re not just confined to using this delicious recipe to stem the tide of over abundant fresh peaches. Of course, the main challenge is actually making a dessert out of fresh peaches, when they start hitting ripeness it’s hard to not eat them all fresh.
There are other amazing summer peach recipes that you might find interesting. This peach and elderflower mead is an amazing taste sensation of summer’s bounty. It combines roses, elderflower, and peaches in an herbal mead that should be ready to enjoy right during the darker days of winter. After initial brewing, it only takes 6 months for the mead’s flavor to mature. So if you start it when the peaches are ready, it will be ready to enjoy in February which, in our area, is one of the dullest winter months.
If a nice summer BBQ is more your idea of a place where peaches can be tasty, then try this deliciously sweet peach salsa. It goes great with freshly grilled salmon, trout, or other light flavored fish. Or use it for a chip-dip, or salad topping, if you feel adventurous. It’s a great way to savor summer’s flavors before they disappear into autumn’s abundance.
Back to You:
What gluten-free desserts do you enjoy? If you try this gluten-free peach dessert, what did you think of it and did you enjoy it? Leave a comment, I love to hear from you.