recipe :: gluten-free peach crumble

this gluten-free peach crumble is the perfect way to savor the last of the season's juicy peaches before they disappear until next summer. with a warm, spiced oat topping that crisps up beautifully, this dessert combines the sweetness of ripe peaches with a hint of cinnamon, making it the ideal treat for cozy fall evenings. whether you're looking to impress guests or just indulge in a comforting dessert, this crumble is simple to make and pairs wonderfully with a scoop of our fresh blueberry ice cream. it’s a delightful way to transition from summer into autumn!

ingredients

for the filling:

  • 6-8 ripe peaches (about 5 cups), peeled, pitted, and sliced

  • 2 tablespoons maple syrup or honey (optional, adjust sweetness to taste)

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 tablespoon tapioca flour or cornstarch (to thicken)

for the crumble topping:

  • 1 cup gluten-free rolled oats

  • 1/2 cup almond flour (or your preferred gluten-free flour)

  • 1/4 cup coconut sugar or brown sugar

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg or pumpkin spice

  • 1/4 teaspoon salt

  • 1/4 cup melted coconut oil or butter (for a richer flavor)

Instructions:

instructions

preheat the oven: set your oven to 350°F and grease a 9x9-inch baking dish or similar-sized dish.

prepare the peach filling:

  1. in a large bowl, combine the sliced peaches, maple syrup (if using), lemon juice, vanilla extract, and tapioca flour. toss gently until the peaches are evenly coated.

  2. pour the peach mixture into the prepared baking dish and spread it out evenly.

make the crumble topping:

  1. in a medium bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. stir to combine.

  2. add the melted coconut oil or butter and mix until the crumble forms small clumps.

assemble the crumble:

  1. sprinkle the crumble topping evenly over the peaches in the baking dish.

bake:

  1. bake for 35-40 minutes, or until the peaches are bubbly and the topping is golden brown.

  2. if the topping starts browning too quickly, cover loosely with aluminum foil.

cool and serve:

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