Gluten-free Peach Crumble

You guys, this gluten-free peach crumble is the perfect quick and easy dessert you did not know you needed in your life 😍. Anyone who knows me knows that I have a deep love for this gorgeous stone fruit. It is also perfectly ripe right now, so why should we not make it a “peach everything” scenario?! I am mildly kidding, of course (or am I?! 😝). Let us start with this dish and see where we get to…

I distinctly kept this peach crumble very simple from an ingredient perspective. There is very little added sugar (in the form of maple syrup), and the crumble is grain-free. That way, it can be enjoyed by loads of different dietary requirements.

Do not worry though, the perfectly ripe peaches add a gorgeous layer of sweetness all on their own. I added a hint of ginger because I personally think that ginger and peaches work very well together. And indeed, it elevates the dish to the next level and gives it an additional subtle hint/note. If you feel the dish looks slightly “green” – it does 😜. This is mainly due to the pumpkin seeds that are mixed with sunflower seeds and cashews for the gluten-free (and grain-free) crust.

Why is this Gluten-free Peach Crumble good for you?

Peaches

Since this is my first peach dish this year – I obviously cannot do anything else than rave about peaches 😍. As said above, peaches are a stone fruit. They are closely related to apricots, cherries, plums, and almonds. The term stone fruit refers to the flesh of the fruit being around an edible seed. Peaches are said to have originated in China, about 8000 years ago. Their nutritional profile contains a range of vitamins and minerals. Amongst others, they contain vitamin C, A, E, and K, as well as potassium, copper, and manganese.

Peaches are rich in antioxidants. Next to vitamin C and E, they also contain carotenoids and caffeic acid. Those two have been associated with anti-cancer properties. Peaches also contain a good amount of fiber – both the soluble and insoluble kinds. We have discussed the importance of fiber as part of a healthy diet many times on the blog. The bacteria that feed on soluble fiber within your gut produce short-term fatty acids which help reduce inflammation and can improve symptoms of digestive disorders. The peach flowers are used to treat digestive issues in Chinese medicine. Not too bad for the small mighty peach – am I right 😉?!

How can I adjust this Gluten-free Peach Crumble to my Dietary Requirements?

This recipe is vegetarian, vegan, gluten-free, and paleo-friendly. Due to the nuts used, this recipe is sadly not nut-free.l

Similar Recipes on the Blog

So many delicious fruity desserts on the blog. I have rounded up some of my faves that are beautifully in season right now 🥰:

• Ricotta Cream with Cherry Compote
• Coconut Milk Rice with Mango
• Cherry Clafoutis
• Mini Peach Cobblers
• Strawberry Cheesecake Mini Dessert Cups

And that is it for this week 🤗. I hope you enjoy this delicious peach crumble as much as we did (we love it after a BBQ – it is the perfect finisher 🥰). As always, please let me know how you like the recipe by either leaving a comment below and/or rating it. You know I love hearing from you!! Enjoy this treat and happy peach-crumble-making!

Gluten-free Peach Crumble

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Recipe by Ann Robejsek Course: DessertCuisine: Gluten-free bakingDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Baking time

30

minutes

This gluten-free (and grain-free) peach crumble is super easy to make and absolutely delicious. Enjoy either with some ice cream or yogurt.

Ingredients

• 500 gr. 500 peaches

• 3/4 cup 3/4 (100 gr.) cashews

• 1/2 cup 1/2 (66 gr.) sunflower seeds

• 1/2 cup 1/2 (66 gr.) pumpkin seeds

• 2 tbsp 2 coconut oil

• 2 tbsp 2 maple syrup

• 1/2 tsp 1/2 ground ginger

• A pinch of salt

How to

• Preheat your oven to 180 degrees Celsius (350 Fahrenheit) top and bottom heat. Grease a baking dish (ca. 30×20 cm – 11 by 7.5 inches) with a tiny bit of coconut oil
• Wash and de-stone the peaches by cutting them into quarters. If you want to, cut each quarter once or twice more lengthwise and then into half. Add to the baking dish
• Make the crumble topping by adding cashews, sunflower seeds, and pumpkin seeds, and pulse a few times. The topping should still have texture, but not be total pieces any longer either. Add to a bowl, along with the coconut oil, maple syrup, ground ginger, and a pinch of salt, and mix until combined. Crumble on top of the peaches. Add to the oven and bake until golden on top, ca. 30 minutes. Serve immediately with Greek yogurt or ice cream and enjoy!!