Gluten-Free Peach Crumble
Growing up Crumble was a mainstay in my home and berry crumble was the kind of them all. That childhood recipe of mine as packed with fat and sugar and pure dessert. This Gluten-Free Peach Crumble recipe is decadent enough for dessert, but healthy enough for breakfast. No reason not to make it this week!
If you don’t have a gluten sensitivity then feel free to swap out the flours for 1 1/2 cup whole wheat flour. This recipe is low in fat, but has some healthy crabs to keep you full. On paper the sugars look high but remember that the bulk of them are packed in fibre and will release slowly into your system.
If you want some other fruit-filled recipes I’ve just uploaded a bunch of peach season inspired recipes including a Peach Faux-Gurt and Peach Cobbler Smoothie for breakfast. For dinner I’ve got a Peach Fried Rice and a Grilled Peach Salad with a Creamy Peach Dressing. And lastly you should be making these for a dessert ASAP: Peaches and Cream Pudding, Peach Upside Down Cake, and last but not least Peach Nice Cream! And you should absolutely pair it with the Nice Cream. Seriously. Do it.
Summer is the time to treat yourself, but luckily you don’t need to break the calorie bank with this dessert! Make this Gluten-Free Peach Crumble tonight and wonder why crumbles aren’t part of your daily life. Don’t worry - they will be now.
This Gluten-Free Peach Crumble is everything you wanted in a fruity dessert. Delicious enough for dessert, but healthy enough for breakfast!
- 1/2 cup Brown Rice Flour
- 1/2 cup Oat Flour
- 1/2 cup Gluten-Free All Purpose Flour
- 1/4 cup Coconut Sugar
- 1/2 tsp Cinnamon
- 1/8 tsp Baking Powder
- 1/8 tsp Sea Salt
- 1/4 cup Unsweetened Apple Sauce
- 6 cup Peaches (fresh or frozen, diced)
- 1 tsp Corn Starch
Preheat your oven to 350 F.
Take all of your dry crumble ingredients and mix together. Add in the applesauce and mix until combined. We’re looking for damp here, not wet. Dump that onto a baking sheet and spread out.
Bake the crumble mixture for 10-12 minutes or until lightly browned.
Next add all of your fruit to a small casserole dish and top with the corn starch. Stir it around until the starch is spread all over the fruit. When it bakes this is going to help to create a bit of a sauce inside of the fruit.
By now your crumble should be ready. Take it out and spread it all out over top of the fruit mixture. Increase the oven to 375 F and bake, uncovered, for 25-30 minutes.
Allow cooling for 5-10 minutes before serving. This will allow everything to settle nicely.
Servings 6
- Amount Per Serving
- Calories 299kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.2g1%
- Sodium 40mg2%
- Potassium 368mg11%
- Total Carbohydrate 70.5g24%
- Dietary Fiber 4.9g20%
- Sugars 47.1g
- Protein 4.4g9%
- Calcium 1 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
