Let’s get one thing straight. I simply can’t bring myself to jump on the gluten free bandwagon. You can blame that on croissants…and bagels…and really good beer. Flour and I go way back and despite my increasing number of friends with gluten sensitivities, gluten will always be a part of my life.
That said, there is no reason why I can’t enjoy naturally gluten free goodies on the regular. This crumble uses oats and nuts for a healthier summer dessert option. It’s simple to put together and can easily be adapted using any in season fruits. Enjoy!
Peach Raspberry Crumble (Gluten Free!)
- 6 Peaches, sliced
- 1 Cup Raspberries
- 1 Cup Rolled Oats
- 1/2 cup Almond Meal
- 1/3 cup Brown Sugar
- 1/2 cup chopped Pecans (or nuts of your choice)
- 1 tsp Cinnamon
- 1/8 tsp Allspice
- 1 Pinch of Salt
- 4 Tbsp Cold Unsalted Butter, cut into small pieces
Preheat over to 350 degrees F.
Mix Peaches and Raspberries in an 8×8 inch baking dish.
In a bowl, mix dry ingredients. Add butter and rub into the dry mixture with your fingertips. Don’t let the butter get too warm in your hands. Continue cutting the butter into the dry mixture until the mixture resembles coarse pebbles. Spread the mixture evenly over the prepared dish of peaches and raspberries.
Bake around 35-40 minutes, until crust is golden and filling is soft. Serve warm with vanilla ice cream. Can be refrigerated for up to a week and reheated to serve.