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.
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.