Gluten-Free Peach Crumble with Oats
This gluten-free peach crisp is made with juicy fresh peaches and a buttery, crunchy oat-almond topping. The peaches bake into a sweet, jammy filling while the crisp topping turns golden and crunchy—an easy summer dessert, worth turning the oven.
Ingredients
- 6 to 8 fresh medium/large peaches, chopped
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ¾ cup gluten-free all-fashioned rolled oats
- ⅓ cup almond flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- Pinch of salt
- ¼ cup diced cold butter (55g)
Instructions
- Preheat oven to 350ºF (180°C).
- For the filling: In a large bowl, place the sliced peaches, cornstarch, sugar, and lemon juice, and mix. Let it rest for 10 minutes.
- For the crisp topping: Process the diced cold butter, gluten-free oats, almond flour, brown sugar, granulated sugar, and salt. If you don’t have a food processor, place them in a medium bowl and toss them with your fingertips to combine and form crumbs.
- Transfer the peach mixture into a 9” baking dish or similar and sprinkle the oat crumble over the peaches.
- Bake for about 40-45 minutes, until the topping is golden brown and the peaches are tender and bubbling. Let the dessert rest for about 10 minutes before serving to allow the filling to set.
- Serve warm with whipped cream or a scoop of ice cream if desired.
Notes
Sweetness: Adjust sweetness according to your taste. You can omit adding sugar to the peach filling.
Storing: Store leftovers covered in the refrigerator for up to 3 days.