This dessert is what summertime dreams are made of. This is one of those recipes where we just threw some stuff together, crossed our fingers, and hoped it worked. Let me just say, this worked! The crust is crunchy and crumbly and the filling has just the right amount of sweetness. This is one of the only desserts that Gabe specifically asked me not to give away to others because he wanted to eat it.

This takes a little bit of time to prep and pull together but trust us, it is time well spent in the kitchen! This is great on its own but we’re sure it’ll be even more delicious with a scoop of vanilla bean ice cream. Let’s be honest here, what dessert isn’t more delicious with scoop of vanilla ice cream. We are all about that a la mode. For some reason, whenever we eat this dessert I imagine us sitting in adirondack chairs on a huge deck in Cape Cod that over looks the ocean. I’ve never been to Cape Cod, I have no idea why I imagine us this way. The reality is that we are usually both in our pajamas or workout clothes sitting on our couch watching a show or reading. We’re super glamourous.

Happy Cooking!

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Peach Berry Crumble

If you could bottle up summer and put it in a dessert it would taste like this! The crunchy toasted crust and the sweet peach and berry filling is perfect for those warm summer evenings.

Course Dessert

Cuisine American

Keyword dessert, gluten free, Peach Crumble, summer dish

Prep Time 35 minutes minutes

Cook Time 55 minutes minutes

Servings 8

Calories 209kcal

Ingredients

Filling

• 7 cups sliced peaches, skins peeled (from roughly 5-6 medium peaches)
• 4 cups sliced strawberries (from roughly 18-20 medium strawberries)
• 2 cups blueberries
• 1/3 cup tapioca flour
• 2 TBSP lemon juice
• 2 tsp vanilla, divided
• 1/2 cup maple syrup, divided

Crumble Topping

• 2 cup finely ground almond flour
• 1 cup walnuts
• 1 cup pecans
• 1/2 cup shredded coconut
• 1/2 cup butter (1 stick), cold and sliced into 1/2" cubes
• 1 tsp salt
• 1 tsp cinnamon

Instructions

• Preheat oven to 375. Grease a 9" casserole dish with coconut oil or cooking spray
• Peel and slice peaches. Remove tops and slice strawberries. Remove any blueberry stems
• Add peaches, strawberries, blueberries to a large sauce pan or dutch oven. Add tapioca flour and mix so all of the peaches and berries are coated.
• Heat the mixture over medium heat and add the lemon juice, 1 tsp of vanilla (reserving the rest), and 1/4 cup maple syrup (reserving the rest). Let simmer for 6-10 minutes or until the mixture begins to soften and the juices become tacky. Pour into the prepared casserole dish and spread out into an even layer
• Add the walnuts and pecans to a food processor and process into small chunky bits
• Add the nut mixture, almond flour, coconut, salt, cinnamon, remaining vanilla, and remaining syrup into a medium bowl and stir to combine.
• Use your hands or a pastry cutter to mix in the butter pieces. They should be incorporated evenly into the mixture but they should remain as pieces.
• Spread the crust evenly on the fruit mixture and bake in the oven for 30-35 minutes or until the filling is bubbly and the crust is golden brown. Check your crumble after 20 minutes of baking and cover with tin foil if the crust is browning too quickly
• Remove and allow to cool for 15 minutes. Serve as is or with a scoop of vanilla bean ice cream

Nutrition

Calories: 209kcal | Carbohydrates: 49g | Protein: 1g | Fiber: 2g | Sugar: 37g