This gluten-free brown sugar peach crumble make a quick crowd-pleasing summer dessert. Warm caramelized brown sugar peaches topped with a vanilla-scented almond flour and oat crumble reminiscent of shortbread. Don’t forget the scoop of vanilla ice cream to melty on top!
4.94 from 15 reviews
Ingredients
Brown Sugar Peach Filling:
3½lbsripe but firm peaches, sliced into ¼ to ½ inch thick wedges
In a large bowl, prepare the filling. Toss together peaches, brown sugar, corn starch, and vanilla extract. Pour the peaches into a 2-quart baking dish, pan, or pie pan (I used a 10-inch deep dish pie pan). Evenly place butter chunks over the top. Place pan on a large baking sheet to catch leaks, and bake peaches for 20 minutes, until beginning to soften.
Meanwhile, combine rolled oats, almond flour, sweet rice flour, oat flour, corn starch, sugar, baking powder, and salt in the bowl of a stand mixer or a large mixing bowl and whisk to combine. Add the cold butter and vanilla extract and, if using a stand mixer, beat with the paddle attachment on medium speed until the dough clumps together when pinched. If working by hand, cut in the butter by hand or with a pastry cutter and mix until the butter incorporates and the dough clumps together when pinched.
Top warm peaches with crumbles of the dough and bake for 40-45 more minutes, until the filling is bubbling and the crumbles are golden brown.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.