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  • Writer's pictureMcKenna

the gluten-free peach crumble

Prep time: 20 minutes

Bake time: 45-55 minutes

Serves: 10-14


Truth be told, the original recipe had zero peaches. It was a cherry crumble, free of both dairy & gluten. But it was one of those recipes I had no intention of sharing.


Here's the backstory: I was gifted pounds of homegrown cherries - we're talking boxes & boxes full of Rainier cherries, & if you've ever lived in Washington, you know how precious (& expensive) these local fruits are. They're available for a short season, typically popping up in late June & staying through the end of August, so it's often a mad dash to get your hands on a bag. Anyways, I was left with a massive stash of cherries that no matter how much baking happened in the next couple of days, there would still be a few lone cherries hanging out. So, I took some to the parents.


I dropped off the remaining cherries & decided to make them a crumble before heading out. I wrangled my sister & her boyfriend into pitting the cherries (thank you Bec & Chris), threw together the ingredients, popped it in the oven & told them to take it out in about 45. In that time, I contemplated: do I wait around & take a photo when it's done or just call it a day? I went with the latter & headed home. Fast forward a few hours to the text I received saying: best crumble yet... I immediately regretted leaving.


By this time, there weren't enough cherries to make another crumble so I put the recipe on hold. Until... peach season.


The great thing about a crumble, cobbler, or crisp is that it's versatile. You can generally keep the ingredients the same, with a few tweaks here & there, then just swap out the fruit. So, although this recipe uses peaches, replace them with the same amount of cherries.


Or berries, or pears, or plums. Do whatever calls.


PS - I know it's not really peach season either at this point, but the crumble recipe needed to be shared. Maybe try apples...


C O N S I D E R A T I O N S

  1. Feel free to use only coconut oil (or ghee) instead of both. I prefer the flavor of combining the two but I've made this with just coconut oil & it's delicious. That said, butter would also work, just note that it probably won't be as sweet as it would be with coconut oil - a sweeter oil.

  2. If you prefer it to be a real "crumble" aka, crumbly lol, don't blend the oats as mentioned in step 5. I like the topping to hold together more, sorta like a mini-cobbler.

Dairy free and gluten free peach crumble

I N G R E D I E N T S


Crumble:

1 c rolled oats

1 ½ c almond flour

½ c pecans

¼ c + 1 Tbsp maple syrup

3 Tbsp coconut oil, softened

3 Tbsp ghee, melted

2 Tbsp coconut sugar

2 tsp vanilla

2 tsp cinnamon

¾ tsp ginger

½ tsp sea salt


Filling:

3 c peaches, chopped

3 Tbsp maple syrup

2 Tbsp coconut sugar

2 Tbsp potato starch

1 Tbsp lemon juice

1 Tbsp lemon zest

1 tsp vanilla

pinch of sea salt



S T E P S


Preheat the oven to 350F then grab your preferred cooking dish & grease with a little bit of coconut oil (ghee / butter works too). *See note


Cut the peaches roughly into 1-inch cubes. Place them into a medium bowl then add 2 Tbsp of coconut sugar & mix together. Set aside.


In a small saucepan, melt the ghee then set aside to let it cool. Do not melt the coconut oil, you want it to be soft but not completely melted. *If your coconut oil is completely solid, go ahead & add it to the melted ghee once you've removed it from the burner. The remaining heat from the ghee will soften the coconut oil (if it melts completely, it's not the end of the world, keep following the recipe).


While that's cooling, lightly chop the pecans down to the size you prefer.


Place 1/2 c of the oats into a food processor & blend until you have a flour consistency then pour this into a medium-sized bowl.


Add all of the crumble ingredients to it, including the chopped pecans. Stir to mix everything together.


Add the melted ghee & softened coconut oil to the crumble mixture & stir until everything is well coated.


Place 1/2 of the mixture into the bottom of your dish, & press the crumble into the bottom & along the edges. You can shape this however you like, if your dish is smaller & you have enough to bring it up the sides, go for it! If you like a thicker crust, add more to the bottom. I like a hefty topping so I used just enough to cover the bottom. Leave the remaining crumble off to the side for now.


Grab the diced peaches & add the remaining ingredients for the filling. Stir so everything is mixed well. Try not to overmix as the peaches are very tender.


Pour the filling into your dish & top with the remaining crumble. I clumped the topping together into thicker pieces (I suppose you could call this a cobbler then, but whatever) - assemble however you like.


Top with flaky sea salt & place in the oven to bake for about 45-55 minutes or until the top is golden brown.


Preferred way to serve: Spoonful of vanilla ice cream & a drizzle of maple syrup


NOTE: I used a circular dish that was about 2.5 inches deep, but an 8x8 baking dish works well too.




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