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!!
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
Crunchy Salty Sweet 