This amazing dessert is pretty simple… toss fruit with a thickener, a sweetener, and some acid, plus a pinch of salt, then mix together a quick dough with gluten-free flour and drop it on top, followed by sugar and nuts. You could just as easily use apples and add cinnamon and nutmeg at the beginning, or go for blueberries and raspberries. If you don’t have almond flour, use any gluten free flour. If you’d prefer a thicker sauce at the end (this version goes amazing over vanilla ice cream), double the cornstarch you add at the beginning and it will thicken up great. This is a very versatile recipe, allowing endless tweaks based on personal preference.
Gluten free blackberry peach crumble
A gluten free dessert of blackberries and peaches topped with an almond flour dough and sugared almond topping.
- 2 lb frozen blackberries thawed
- 2 lb frozen peaches thawed
- cooking spray
- 1/3 cup granulated sugar
- 2.5 tbsp cornstarch
- 3 tbsp lemon juice
- 1/8 tsp salt
- 1 cup almond flour
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1/8 tsp salt
- 6 tbsp butter chilled, cut into small pieces
- 1/2 cup whole milk
- 1/3 cup sliced almonds
- 2 tbsp brown sugar
Preheat oven to 350°F
Lightly coat a 13x9-inch baking dish with cooking spray, then fill with blackberries and peaches.
Sprinkle 1/3 cup sugar, 2.5 tbsp cornstarch, 3 tbsp lemon juice, and 1/8 tsp salt on evenly then toss to combine.
Combine almond flour, 1/4 cup sugar, 2 tbsp cornstarch, 1/2 tsp baking powder, and 1/8 tsp salt and mix well. Add butter and cut into flour mixutre with a pastry blender or two knives until mixture resembles coarse meal.
Add milk and knead gently until just moistened.
Drop by spoonfulls evenly over fruit.
Combine almonds and brown sugar. Sprinkle evenly over fruit and dough.
Bake at 350°F for 50 minutes or until topping is browned.