Peach Crumble

July 11, 2012

Also known as Peach Crisp, this yummy dessert is very similar to the Peach Cobbler. I actually prefer this dessert to the cobbler because I love the crumbly salty sweet toppings. My husband was the one that whipped this together yesterday. He followed a recipe from the food network and made it gluten free by substituting the multiblend authentic foods superfine flour in its place. Easy peasy right? It was delicious!


Peach Crumble
  • For Filling:
  • 5 large ripe peaches, pitted and cut into chunks
  • 1 lemon, zested and juiced
  • 3 tablespoons gluten free all-purpose flour (or cornstarch)
  • ¼ cup tightly packed brown sugar
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • Pinch kosher salt
  • For Topping:
  • 1¼ cups gluten free all-purpose flour (authentic foods superfine multi blend)
  • ½ cup rolled oats (we omitted this)
  • ½ cup brown sugar
  • ½ cup sugar
  • 1¼ stick cold unsalted butter, cut into pea sized pieces
  • ½ cup sliced almonds (we omitted this)
  • Pinch kosher salt (it ended up needing a few more pinches)
  • 1 to 2 tablespoons cold water
  • Special equipment: 6 (6-ounce) ramekins (we used casserole dish)
  1. Preheat the oven to 350 degrees F.
  2. For the filling:
  3. Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins, or pour into casserole dish.
  4. For the topping:
  5. Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.
  6. Top each ramekin (or entire dish) with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
  7. Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.
  8. If using a casserole dish, just put in oven as is and follow cooking directions.
This is great served hot with vanilla ice cream. Taste your crumb topping before you put it on so you can decide if it has the right balance of sweet and salty



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1 Comment

  • Reply Katie July 12, 2012 at 09:29

    Looks wonderful and I love how thick the crumble topping is. I’ve tried making gf crumble in the past and ended up with…crumbs! Will have to try this

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