gluten-free peach crumble
Don't let summer leave without baking these peaches and raspberries with crumb topping. No one is going to argue with you making it a la mode. Enjoy!
Servings: 8
By: Heather Bursch
Equipment
Ingredients
- 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
Instructions
- 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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