Blueberry & Peach Crumble (Gluten-free)

As we enter the end of summer fruit season, I wanted to share a recipe that has been on rotation for us for a couple of months now!

This crumble is gluten-free, but feel free to substitute all-purpose flour and regular oats if you’re cool with the gluten.

For a different variation, you could easily make this a gluten-free all berry crumble by subbing raspberries/strawberries/blackberries for the amount of peaches in the recipe.

Enjoy!!

I went with a blend of white and yellow peaches.

Preheat your oven to 375 degrees.

Topping: In a medium bowl, mix the flour and sugar together.

Add in the cold butter. Press each cube with your fingers to break it up a bit, until the pieces are around pistachio to pea-sized.

Mix in the oats, cinnamon and salt.

Place into the fridge to rest while you prepare the filling.

Filling: In a large bowl, mix the sugar, flour, and cinnamon.

Add your blueberries and chopped peaches.

Mix to coat the fruit evenly.

Pour into an 8×8 baking dish and sprinkle the topping evenly.

Place baking dish on a sheet tray (just in case of overflow).

Bake for 35-40 minutes or until you see the juices bubbling all around.

Let cool for about 5-10 minutes and then dig in! I love to have it for breakfast with some greek yogurt.


Adapted from: Texan Erin

Makes: 4-6 servings

Prep: 20 minutes

Cook: 40 minutes

Total Time: 60 minutes

Topping:

  • 1/2 cup flour (I use Bobs Red Mill gluten-free, but all-purpose works great!)
  • 1/3 cup brown sugar
  • 4 tablespoons unsalted butter, cold, cubed (vegan butter or coconut oil works great here)
  • 1/2 cup oats (I use Quaker gluten-free)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Diamond kosher salt

Filling:

  • 1/4 cup white sugar
  • 3 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 4-5 small peaches (525 grams), cubed
  • 2 cups blueberries (325 grams)

Preheat your oven to 375 degrees.

Topping: In a medium bowl, mix the flour and sugar together.

Add in the cold butter. Press each cube with your fingers to break it up a bit, until the pieces are around pistachio to pea-sized.

Mix in the oats, cinnamon and salt.

Place into the fridge to rest while you prepare the filling.

Filling: In a large bowl, mix the sugar, flour, and cinnamon.

Add your blueberries and chopped peaches.

Mix to coat the fruit evenly

Pour into an 8×8 baking dish.

Place baking dish on a sheet tray (just in case of overflow).

Bake for 35-40 minutes or until you see the juices bubbling all around


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