Peach and Blueberry Crumble
Filled with delicious peaches and blueberries and topped with a sweet and crisp crumble, this Peach and Blueberry Crumble is the perfect summer dessert. Naturally gluten free and vegan, this no-fuss dessert is sure to please any crowd.
Servings 6 people
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.