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This Gluten-Free Raspberry Peach Crumble uses fresh raspberries and peaches, slivered almonds, almond flour, and unrefined coconut sugar and organic cane sugar. Simple to prepare and delicious with vanilla ice cream.

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. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 372kcal
Author Tessa


For the topping

For the filling

  • 1 cup fresh raspberries
  • 4 peaches peeled and quartered
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ 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


Calories: 372kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 456mg | Potassium: 397mg | Fiber: 6g | Sugar: 34g | Vitamin A: 501IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 1mg