The Best Gluten Free Summer Peach Crumble
Makes 4-6 servings
Notes: The fruit filling in this recipe can be varied depending on the season. I’ve made it with peaches, plums, apples, pears, and all types of berries (strawberries, blueberries and blackberries), or different combinations of the two, depending on what ripe fruit you have on hand right now. This is perfect for a upgraded dessert served with coconut milk or whole milk ice cream, or in the morning as a breakfast treat.
8 cups sliced peaches (approximately 6-7 peaches)
1 cup gluten-free flour blend (or garbazno bean flour to keep it nut-free, or almond flour works too)
1 cup gluten-free oats
1/4 cup butter or coconut oil, melted
2 tablespoons honey or maple syrup
2 teaspoons cinnamon
1 teaspoon vanilla extract
1⁄2 teaspoon sea salt
Preheat oven to 375°F. Spray a rectangular baking dish with some coconut or olive oil. Add fruit (sliced peaches) to the bottom of the baking dish. In a small bowl, melt the butter or coconut oil.
In a separate mixing bowl, combine the flour, oats, and spices. Pour melted butter or coconut oil into the mixing bowl, and crumble the mixture with your hands. Spread mixture evenly over the top of the berries.
Cover, and bake for 35-40 minutes. Remove cover and bake until the top browns and the fruit bubbles up, approximately 10 more minutes.
