Peaches should be enjoyed year-round! Juicy and sweet right off the tree in summer but they freeze well and pair with all sorts of flavors from vanilla and ginger to citrus fruit and basil. Which is why I love this gluten free peach crumble. You really can (and should) make it all year round.
I should also mention it is easy to make. And who doesn’t love the retro feel of a good cobbler or crisp? Not fancy or complex just great ingredients complementing one another effortlessly.
What’s Difference Between a Crisp, a Crumble and a Cobbler?
First off, they all contain a fruit base with a rustic topping. Either a granola like streusel topping or some sort of dough.
Crumbles and crisps are used interchangeably. Perhaps they started differently or maybe it was just regional? Not sure. But crumbles (aka fruit crisps) are a combination of nuts, flours, oats and sugar with butter to create a streusel topping.
Cobblers have a biscuit or other dough scooped onto the top. The top puffs up a bit as the cobbler bakes creating a bumpy solid(ish) dough texture.
Both are excellent, but I prefer a gluten free fruit crumble. I enjoy the contrast of the soft fruit with the crunchy topping. But what really tips the scale for me? When baking gluten and dairy free the crisp is just simply easier to get fabulous results.
And the fact that this gluten free peach crumble is also vegan and refined sugar free is just icing on the cake. Or crumble. Or… whatever.
How to Make Gluten Free Peach Crumble
In this recipe you can use fresh or frozen peaches. The key for any healthy peach crumble is ensuring there is no added sugars. Therefore, avoid canned peaches and double check your frozen peaches for added sugar.
Pro Tip: If you are interested in freezing your own peaches, be sure to crush up a chewable vitamin C tablet in a little water and give the peeled and sliced peaches a toss before freezing. This will prevent them from browning.
Now that you have your peaches lined up let’s get back to this awesome gluten free peach crumble.
For the filling combine the peeled and sliced peaches with the vanilla and lemon juice into a sauté pan on medium low heat. Heat until the peaches begin to juice and bubble. Sprinkle over the arrowroot powder and turn off heat. Stir well before pouring into a greased baking dish.
Cornstarch and potato starch work in a pinch but require a slushy and further heating. I find arrowroot easier to work with as long as you remember to not bring it to a boil after adding. It is essentially the opposite of cornstarch, it loses its thickening properties as it heats.
For the topping you combine all the ingredients and spread evenly across the peaches. Bake for 30 to 35 minutes or until the top is toasted brown.
Be sure to pin this recipe so you can have it on hand all year long! And try some of our other healthy dessert recipes here!
Gluten Free Peach Crumble
- 1 lb peaches, peeled & sliced
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp arrowroot powder
- 3/4 cup almonds, roughly chopped
- 3/4 cup old fashioned oats, gluten free
- 2 tbsp coconut oil, melted plus additional for pan
- 2 tbsp honey sub maple syrup for vegan
- 1/4 tsp cinnamon
- 1/4 tsp salt
- Preheat oven to 350 degrees. Brush melted coconut oil in 9 inch baking dish to prevent sticking.
- Place the peeled and sliced peaches, lemon juice and vanilla extract in a large saute pan over medium-low heat. Heat until peaches are warmed through and juicing. About 5 minutes.
- Stir in arrowroot powder and turn off heat. Be sure to mix thoroughly. Pour into greased baking pan.
- For the crumble, combine all ingredients in a small bowl. Stir until well combined. Evenly spread the topping over the peaches.
- Bake the peach crumble for 30 to 35 minutes or until the top is golden brown.