Sometimes called crisps or crumbles, this gluten free peach blueberry crumble is a delicious dessert that combines fresh fruit with a crispy textured topping. Top with dairy free coconut whipped cream or your favorite dairy free ice cream!
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.
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.
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.
Place baking pan in oven for 35-45 minutes, until crumble is browned and fruits are bubbling. My crumble took exactly 40 minutes.
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.
This crumble can be made ahead of time, stored in the refrigerator and then baked prior to serving.