Peach and blueberry crumble - a summertime dessert filled with fresh juicy peaches & blueberries, sprinkled with an irresistible buttery crispy crumble topping.
This old-fashioned cast-iron skillet dessert is best served a la mode.
This version is gluten-free and will have your friends and family coming back for more!
What a great way to use up an abundance of summer stone fruit.
Ingredients:
- Peaches
- Blueberries
- Almond flour
- Coconut flakes or shredded coconut
- Coconut oil
- Maple syrup
- Chopped pecans
- Ground cinnamon
- Vanilla extract
- Tapioca starch
- Sea salt
This is one of my favorite summertime desserts. It's especially good with a bit of whipped cream or vanilla ice cream (there are good dairy-free versions available).
When I see fresh local peaches and blueberries at the farmer's market, I immediately think of this recipe. I usually have all the ingredients on hand for the crumble, but it's okay to substitute in this recipe.
- Don't have or like pecans? Use another nut of choice or leave out and add more flour or shredded coconut.
- You could use butter instead of coconut oil. Butter is a more traditional ingredient in crumbles, but this recipe won't be vegan.
What is a crumble?
- A crumble is similar to a crisp. It's a baked fruit dessert with a layer of crumble topping. The topping is usually a combination of flour, butter, and sugar. Although most crumbles do not usually have nuts, we've added some here. Feel free to leave out and add more coconut flakes instead.
How To Make Your Peach Blueberry Crumble:
- Prepare your fruit by washing and peeling (if necessary) and slicing. Try this easy kitchen hack to peel your peaches fast!
- Mix your fruit in a bowl with lemon juice, and tapioca starch (or substitute arrowroot).
- Spread your fruit mixture into your lightly greased casserole dish.
- In a bowl, mix up your topping ingredients: almond flour, shredded coconut, coconut oil, maple syrup, chopped pecans, cinnamon, vanilla, and salt.
- Spread the topping over all the fruit and press down gently as this will help to form crunchy clumps.
After slicing the peaches and combining them in a bowl with the blueberries, add to a casserole dish or cast-iron skillet.
The berry peach mixture poured into a cast iron skillet.
Next, pour the crumble mixture over the peaches and blueberries.
Bake in the oven until golden brown. Once out of the oven, let it cool for a few minutes. This crumble is so delicious served warm with whipped cream or vanilla ice cream.
You could swap out the fruit for something else like apples, cherries - there are many options.
I like the peach and blueberry combination because I tend to see them locally in the store at the same time, juicy fresh in the peak of summer.
A perfect summer evening dessert after a delicious meal prepared on the grill.
Fruit Recipes:
How To Peel Peaches in A Minute!
There is nothing better than local, ripe, juicy peaches and blueberries baked into perfection in this gluten-free crumble!
Peach and blueberry crumble - a summertime dessert filled with fresh juicy peaches & blueberries, sprinkled with an irresistible buttery crispy crumble topping.
This old-fashioned cast-iron skillet dessert is best served a la mode.
This version is gluten-free and will have your friends and family coming back for more!
What a great way to use up an abundance of summer stone fruit.
- 5 large peaches (3 cups sliced, firm but ripe peaches, or may use frozen)
- 1 1/2 cups organic blueberries (fresh or frozen, a few extra for garnish)
- 2 tablespoons fresh squeezed lemon juice (juice of one lemon)
- 1 1/2 cups almond flour (I used blanched, but you could use almond meal also)
- 1/2 cup organic shredded coconut (can sub with almond flour if do not like coconut)
- 1 tablespoon organic coconut oil
- 1 teaspoon vanilla extract
- 4 tablespoons maple syrup
- 2 tablespoons chopped pecans (a few extra for garnish)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 2 tablespoons tapioca starch
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Preheat oven to 350 degrees F.
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Wash the peaches and blueberries.
Tip- To remove peach skins: place peaches in boiling water for about 1 minute. Immediately place peaches in a bowl of cold water. This will make them easier to peel.
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Peel peaches and slice into 1-inch pieces. In a large bowl, add peaches, blueberries. lemon juice, tapioca starch. Gently mix together to combine. Pour mixture into a lightly greased baking pan. I like to use coconut spray.
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Crumble Topping: In a bowl, combine all remaining ingredients: almond meal, shredded coconut, maple syrup, coconut oil, chopped pecans, cinnamon, vanilla, and salt. Mix until combined using a spoon. Using your spoon, spread topping over fruit in a casserole dish. Then gently press the topping on top of the fruit mixture.
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Place baking pan in oven for 35-45 minutes, until crumble is browned and fruits are bubbling. My crumble took exactly 40 minutes.
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Let sit for 5 minutes and serve warm or at room temperature. Can be served with your favorite non-dairy ice cream or coconut whipped cream.
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This crumble can be made ahead of time, stored in the refrigerator and then baked prior to serving.
This recipe was originally published on July 31 2017 and updated with new photos and directions in August 2021.
Read more about cobblers, buckles, crisps, etc... here, here, and here!
PQ says
Very, very good dessert
Christine says
Thank you! Glad you like it!
Jackie says
Do you know approximately how many cups of frozen peaches this would equate too?
Christine says
Hey Jackie - Great question! I would use about 2-3 cups of frozen peaches, enough to fill my baking casserole dish. Hope that helps! 🙂
Gretchen @ Two Healthy Kitchens says
Well now I need to run to the store. I want this. Like, NOW!! Looks SO delicious - fresh, warm out of the oven ... mmmmm!!! Can't wait to try!
Oh - and I have never heard of that method of getting the skin off of peaches! Genius!! Thanks!!!
admin says
Hi Gretchen,
I saw some peaches today and was thinking about making this recipe again. It's so good!