This easy Gluten-Free Raspberry Peach Crumble recipe uses fresh fruit, both coconut and organic cane sugar, and almond flour for a delicious fruit crumble you’ll make again and again. Grain-free, vegan, refined sugar-free.
If there is anything that is worth turning the oven on for in the dead of summer, it’s got to be a crumble, a crisp, or a cobbler. The simplicity of tossing summer’s freshest fruits into a dish with a little sugar and spice, and topping it with that satisfying sweet topping, really can’t be beat.
Missouri peaches have been filling the farmer’s market as of late. It is the one thing I wait for most in the summertime, and with that bounty I have been making this crumble recipe like it’s my job.
The crumble topping is simple—almond flour, white rice flour, organic cane sugar, cinnamon, almonds, and a touch of almond extract—and a perfect balance to the bubbling, jammy fruit below.
If your baking dish is slightly bigger than the one called for in the recipe, just add an extra peach or more raspberries. You want the dish to be full of fruit, and the recipe below make plenty of crumble topping. Serve with vanilla ice cream or whipped cream (a must in my opinion), and you’re golden.
Gluten-Free Raspberry Peach Crumble
This easy Gluten-Free Raspberry Peach Crumble recipe uses fresh fruit, coconut and organic cane sugar, and almond flour for a delicious healthy-ish dessert. Serve with vanilla ice cream of choice or coconut whipped cream.
For the topping
- 1/4 cup almond flour
- 1/4 cup white rice flour
- 1/4 cup organic cane sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 tablespoons coconut oil
- 1/4 teaspoon almond extract
- 1/4 cup slivered almonds
For the filling
- 1 cup fresh raspberries
- 4 peaches peeled and quartered
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup coconut sugar
- 2 tablespoons cornstarch
Grease an 8x10x2 baking dish*, or one of similar size, with coconut oil. Preheat the oven to 375 degrees Fahrenheit.
In a medium bowl, add almond flour, white rice flour, cane sugar, ground cinnamon, and salt. Whisk to combine. Add the coconut oil to bowl in small pieces, then mix with your hands until the mixture makes small pea-sized balls or stays together when pinched. (If you feel mixture is not coming together, add a little more coconut oil.) Add almond extract and mix again. Place in the refrigerator for 10 minutes.
Add your raspberries and peaches to the prepared baking dish. Next, sprinkle lemon juice, salt, cinnamon, coconut sugar, and cornstarch over fruit. Gently mix until evenly coated.
Scatter topping evenly over prepared fruit. I like to press some of the topping into little pieces or balls for variation and streusel-like chunks. Scatter slivered almonds over top. Bake for 30 to 40 minutes, or until fruit is bubbling and topping has started to brown.
Allow to cool for a few minutes, then serve immediately. Best with ice cream or coconut whipped cream. The crumble is best served warm after baking, but can be stored in an airtight container in the refrigerator for up to 3 days.
*If using a bigger baking vessel, you will want to add extra fruit.
Crumble topping adapted from my Almond Jam Tart.