Gluten Free Blackberry Peach Crumble

This gluten free blackberry peach crumble is a simple summer dessert that’s ready in about an hour with minimal effort. Juicy summer blackberries and peaches are topped with a buttery crumble then baked until golden and bubbly. This easy summer dessert is equal parts rustic and special and is just as perfect for a casual weeknight as it is a summer gathering!

My Go-To Low Effort Summer Dessert That’s Packed with Fresh Fruit

This blackberry peach crumble is the kind of summer dessert I make when I want something delicious but ridiculously easy. It’s also the dessert I turn to when I bought wayyyyy too much fruit at the farmers market and want to enjoy it before it goes bad.

Over the years I’ve developed this base crumble recipe into something that can easily be made on the fly in just one mixing bowl so I’m not stuck with tons of dishes to clean up. Served warm with a scoop of ice cream, this crumble is absolute summer dessert perfection! This isn’t sponsored, but my fave ice cream to pair with this is the honeycomb one from Van Leeuwen. It’s definitely a splurge but so worth if it you’re serving this to guests!

Ingredients for the Easiest Gluten Free Blackberry Peach Crumble

Since blackberries and peaches are both in season here, that’s the pair I went with for this easy crumble. The good news is that you can use any combination of berries and stone fruits that you like! A little bit of almond flour mixed with the gluten free flour lends a subtle nutty flavor but you can sub it for more gluten free flour if you don’t keep any on hand.

I love the richer flavor of brown sugar here because I think it pairs really well with the peaches and berries. The combination of cinnamon and cardamom give this gluten free dessert a cozy quality. If you don’t have cardamom, you can either double up on the cinnamon or swap in ginger for equally delicious results! For more ingredient notes and subsitutions, check out the “notes” section of the recipe card below.

How to Make a Gluten Free Crumble With Just One Mixing Bowl

Keeping with the easy theme, everything is mixed in just one bowl! The ingredients for the fruit filling are mixed, then added to the baking dish, juices and all!

There’s no need to wipe out the bowl for the next step. Simply add all of the crumble ingredients then use your hands or a fork to rub the butter into the dry ingredients until the mixture looks crumbly. Sprinkle it over the top of the fruit then pop it in the oven!

Tips for Avoiding a Soggy and Soupy Crumble

Though this gluten free fruit dessert is super simple to make, there are a couple of key steps that keep this crumble from being soggy:

• Don’t leave out the cornstarch! It helps thicken the juices from the blackberries and peaches.
• In order to ensure the crumble topping is nice and golden, the oven temperature is turned up for the last 10-15 minutes.
• Let the gluten free crumble cool for about 20 minutes once you remove it from the oven. This resting period helps the crumble topping firm up and the juices in the filling thicken further.
• Use fresh fruit. Frozen fruit will release a lot more liquid into the crumble as it bakes. If you’d like to use frozen fruit, I highly recommend thawing it first and draining any liquid.

Notes on Special Diet Variations

I’ve made many iterations of this base fruit crumble recipe over the years so I can confidently say it is pretty adaptable. I love this apple version for fall! If you have any dietary restrictions, here’s how to make it work for you:

• NUT FREE – omit the almond flour and sub in more of the gluten free flour.
• VEGAN OR DAIRY FREE – use an equal amount of vegan block butter (not the buttery spread sold in tubs). Check the label of the brown sugar to ensure it is vegan.
• NOT GLUTEN FREE – if you are not gluten free, you can sub in an equal amount of all-purpose flour.

Print