Peach and Blueberry Crumble
Recently I was invited to an impromptu dinner party with friends and was tasked with making a dessert for the group. This Peach and Blueberry Crumble was a crowd pleaser and was so simple to make. It can also be baked during dinner, so it will be ready just in time for dessert to be served – bonus!
How to Make Peach and Blueberry Crumble
I love a good crumble recipe and this Peach and Blueberry Crumble certainly does not disappoint! Coming together in under an hour, this crumble is the perfect no-fuss way to round off a summer dinner party.
This crumble recipe is fully gluten free and vegan, so no one will have to miss out on this delicious treat! I’ve listed some substitution options below as well.
Peach and Blueberry Crumble Ingredients
To make the crumble, you will need the following ingredients:
- Peaches
- Blueberries
- Arrowroot starch
- Pure maple syrup
- Vanilla extract
- Lemon juice
- Gluten free flour
- Gluten free rolled oats
- Brown sugar
- Fine sea salt
- Cinnamon
- Baking soda
- Coconut oil
* Continue scrolling for the full recipe with ingredient quantities below.
Substitutions
Arrowroot starch: Substitute one-to-one for cornstarch.
Gluten Free Flour: My favourite gluten free flour is the Bob’s Red Mill 1-to-1 Baking Flour. Alternatively, any brand of gluten free all purpose flour will work. If you are not gluten-sensitive, regular all purpose flour will work here too.
Gluten free rolled oats: Substitute with regular rolled oats if you are not gluten-sensitive.
Coconut oil: Substitute with butter or vegan butter.
Make the Peach and Blueberry Filling
Preheat the oven to 400°F. Chop the peaches and add them to a large mixing bowl with the blueberries.
Sprinkle the arrowroot starch over the peaches and blueberries and toss to coat. Fold in the maple syrup, lemon juice, and vanilla with a baking spatula.
Transfer the filling to a nine-inch round casserole dish and set aside while you make the crumble topping.
Make the Crumble Topping
In a large mixing bowl, whisk together the gluten free flour, rolled oats, brown sugar, fine sea salt, baking soda, and cinnamon.
Pour over the melted coconut oil and vanilla extract, then use your fingers to mix everything together until a crumbly cookie dough texture is achieved.
Sprinkle the crumble topping over the peach and blueberry filling so the fruit is fully covered.
Bake the Crumble, Serve, and Enjoy!
Place the crumble in the preheated oven and bake for 30 minutes or until the top is golden brown and the filling is bubbling up around the edges.
Remove the crumble from the oven and allow to cool for five minutes before serving.
Serve warm with ice cream and enjoy!
More Delicious Desserts
If you enjoyed this Peach and Blueberry Crumble, be sure to try these other delicious desserts:
Sweet Raspberry Buns with Cream Cheese Frosting
If you enjoyed this recipe, be sure to leave a recipe review or comment – I love to hear from you! And if you make this recipe, be sure to tag me on Instagram 🙂
Wishing everyone a happy and safe long weekend!
xx
Ashley
Peach and Blueberry Crumble
Equipment
- 9 inch round casserole dish
Ingredients
Peach and Blueberry Filling
- 4 cups chopped fresh peaches (approximately 4 large peaches)
- 2 cups fresh or thawed frozen blueberries
- 1 tablespoon arrowroot starch
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
Crumble Topping
- 2/3 cup gluten free all purpose flour
- 1/4 cup gluten free rolled oats
- 1/4 teaspoon fine sea salt
- 1/3 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/3 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 400℉.
Make the Peach and Blueberry Filling
- Add the chopped peaches and blueberries to a large mixing bowl. Sprinkle over the arrowroot starch and toss until coated.
- Add the maple syrup, vanilla, and lemon juice. Use a baking spatula to fold everything together until evenly distributed. Transfer to a 9 inch round casserole dish and set aside.
Make the Crumble Topping
- In a large mixing bowl, whisk together the gluten free flour, rolled oats, salt, brown sugar, cinnamon, and baking soda.
- Pour the melted coconut oil and vanilla extract over the dry ingredients, then use your fingers to mix everything together until a crumbly cookie dough texture is achieved.
- Sprinkle the crumble topping over the peach and blueberry filling so the fruit is fully covered. Bake for 30 minutes or until the crumble is golden brown and the filling is bubbling up around the edges of the dish.
- Remove the crumble from the oven and allow to cool for 5 minutes before serving. Serve with the crumble on its own or with a scoop of vanilla ice cream.