Summer is still in full swing. Make the most of this month and savor and enjoy every last bit and bite of the season. This year especially, it feels more important than ever before things shift back into our indoor lives. This recipe, in particular, is currently on repeat — the perfect way to use any fruit that’s about to go bad, for the most simple and delicious dessert. And hey, breakfast too.
The Best Gluten-Free Summer Peach Crumble
Makes 4 to 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 an 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 to 7 peaches)
- 1 cup gluten-free flour blend (or garbanzo bean flour to keep it nut-free. Almond flour works, too)
- 1 cup gluten-free oats
- ¼ cup butter or coconut oil, melted
- 1 to 2 tablespoons honey or maple syrup
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Preheat oven to 375 degrees. 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 to 40 minutes. Remove cover and bake until the top browns and the fruit bubbles up, approximately 10 more minutes.