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peach blueberry crumble in a cast iron skillet.
5 from 3 votes

Peach and Blueberry 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.

Course Breakfast, Brunch, Dessert, Dessert Topping/Icing/Frosting
Cuisine American, Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 370 kcal
Author Christine Galvani


  • 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


  1. Preheat oven to 350 degrees F.
  2. 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.

  3. 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.

  4. 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.

  5. Place baking pan in oven for 35-45 minutes, until crumble is browned and fruits are bubbling. My crumble took exactly 40 minutes.

  6. 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.

  7. This crumble can be made ahead of time, stored in the refrigerator and then baked prior to serving.


Nutrition Facts
Peach and Blueberry Crumble
Amount Per Serving
Calories 370 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 7g35%
Sodium 53mg2%
Potassium 351mg10%
Carbohydrates 37g12%
Fiber 7g28%
Sugar 24g27%
Protein 8g16%
Vitamin A 425IU9%
Vitamin C 13.8mg17%
Calcium 87mg9%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.