Description

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!

Ingredients

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for the filling:

3 cups fresh blackberries
3 medium peaches, sliced
2 tablespoons fresh lemon juice
1 tablespoon vanilla bean paste
2 tablespoons cornstarch
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon cardamom

for the crumble topping:

2/3 cup gluten free 1 to 1 baking flour
1/3 cup almond flour
1/2 teaspoon fine sea salt
6 tablespoons brown sugar, packed
1/2 cup cold butter, diced
Ice cream, optional for serving

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Instructions

Preheat the oven to 350 degrees. Lightly grease an 8 or 9-inch square baking dish with butter and set aside.

Add the blackberries, peaches, lemon juice, vanilla, cornstarch and brown sugar to a bowl and toss to coat. Dump everything into the baking dish and spread into an even layer. I like to make sure the peaches are evenly distributed among the blackberries rather than all clumped together!

Use the same bowl to combine all of the crumble ingredients. Mix the dry first then cut the butter into the flour until crumbly. Scatter evenly over the top of the fruit.

Bake the crumble for 40 minutes at 350 degrees then increase the oven temp to 400 and bake 10-15 more minutes until the topping is golden and the fruit juices are bubbling.

Let the crumble cool at least 20 minutes before serving to allow time for the fruit juices to thicken and the topping to firm up.

Serve warm with a scoop or two of your favorite ice cream. Keep leftovers in the fridge and enjoy within 3-4 days.

Notes

The crumble topping will look soft once you remove it from the oven but it firms up as the crumble cools down.
You can use any combination of berries and stone fruits that you like here! I recommend sticking with the amounts in the recipe: 3 cups of berries and 3 medium stone fruits.
If you are not gluten free, you can sub in an equal amount of all-purpose flour for the gluten free flour.
For the gluten free flour, I recommend using a 1 to 1 (or measure for measure) mix that includes xanthan gum.

Prep Time: 10 minutes
Cook Time: 50-55 minutes
Category: Dessert