There’s nothing like a peach in its peak season! They are my favorite fruit and probably my all-time favorite summer food. Let me pause and make sure this is true. Yep, total truth. I wait all year for August peaches. You too? Over the month, we eat peaches in every possible way. Regardless of the heat, this gluten-free peach crumble is on our August table for any meal or occasion.
Come August, we (ok, mostly Tim on our behalf) are checking stores to see if the beloved Colorado peaches are in stock. If so, eight go in the cart. Do you have a number? I don’t want a crate of peaches. I don’t even want a dozen. But eight this family can do justice to in 24 hours, or before we go back to get more!
Now Ev, who has only been on the planet for four summers worth of peaches in her little 4-year-old life, is catching on to this peach thing, and that makes five of us eating eight peaches. This number is just not going to get us very far when it’s prime-time peach season. I think my number needs to go up to ten now, yes?
If there is any food worth waiting for and repeatedly visiting the grocery store, it’s the summer peach.
While I love to eat them peeled and sliced with cream, I do love a roasted warm gluten-free peach crumble situation with a scoop of our favorite ice cream. This peach bake has been my go-to dessert for cabin weekends, clients, summer nights, and the occasional breakfast surprise. While I’m not looking for ways to turn my oven on in summer, this recipe is worth any additional heat.
Options for serving this gluten-free peach crumble?
What I love about this kind of dessert is the options. It can be made for two or a crowd – serve a half or whole peach per person. I’ve used this recipe like this:
- Breakfast, brunch, or dessert: The topping is like granola, so who’s to say you can’t add a side of eggs, bacon, and maybe a dollop of yogurt or drizzle of cream?
- Different flours: I always make it gluten-free with almond flour or gluten-free flour, but feel free to use regular all-purpose flour if you are a gluten eater.
- Dietary restrictions: Last summer, I threw peaches, raspberries, cinnamon, and clarified butter from this crumble recipe in the pan as a Whole 30 experiment for a friend. It was yummy in a Whole 30, no sugar or grain added kind of way—wink wink.
If you somehow manage to have leftovers, this concoction in a bowl is my breakfast dream that rarely comes true. The one you might even set your alarm for so you can eat alone in the backyard with the morning sun and a cup of coffee.
And while it wasn’t my breakfast reality today, peaches are on my mind, so I just texted Tim in the middle of the football carpool, one little bitty request.
Sooner than soon, we’ll all have to move on from peaches and summer, but for now, here is one of our favorites!
gluten-free peach crumble
- 4 ripe peaches, peeled, pitted, and halved. See my how to peel a peach instructions!
- 1 cup fresh raspberries
- 6 tablespoons unsalted butter plus 1/2 tablespoon for buttering 10-inch skillet
- 1/3 cup gluten-free flour
- 1/3 cup packed light or dark brown sugar
- 1/2 cup oats
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Preheat oven to 350°.
- Butter a 10-inch skillet or pie plate with 1/2 a tablespoon of softened butter.
- Place peeled peach halves cut side up in buttered dish.
- Sprinkle raspberries around peaches, leaving the cavity of peaches open.
- In a small bowl stir flour, sugar, oats, pecans, cinnamon, and salt with a fork to combine.
- Add the softened 6 tablespoons of butter and mix into your dry ingredients with your fingers until combined and fully incorporated.
- Distribute the crumble with your fingers into the hollow peaches. Press lightly to keep most of the mixture in the peaches, letting bits and pieces fall around the raspberries.
- Bake the skillet for 25 minutes or so until the topping is golden brown and bubbly.
- Serve warm with cream drizzled on top or a small scoop of ice cream.
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Last Updated on August 16, 2022 by Heather Bursch