Peach Raspberry Crumble
User Reviews
5
Peach Raspberry Crumble
Description
This Peach Raspberry Crumble starts by combining peeled, sliced peaches and fresh raspberries with a mixture of almond flour, coconut sugar, lemon juice, and vanilla extract to create a flavorful fruit base. The topping is prepared by mixing almond flour, coconut sugar, salt, and cold unsalted butter, forming pea-sized crumbs by hand. Gluten-free quick oats and sliced almonds are then incorporated for added crunch and nutty flavor. The crumble topping is spread evenly over the fruit, sprinkled with remaining sliced almonds, and baked at 350°F uncovered for 40 minutes. The baking process produces a bubbling peach and raspberry filling and a golden-brown, crunchy topping. The crumble is allowed to cool slightly before serving. Vanilla ice cream can be served alongside to complement the warm dessert with creaminess.
The recipe blends the softness and juiciness of ripe peaches and raspberries with a textured topping that is nutty, sweet, and buttery. The use of almond flour and coconut sugar offers distinct flavors that balance the tartness of the fruit. This dessert offers a satisfying contrast of textures and is suitable for those seeking gluten-free options through almond flour and oats.
Ingredients
- ¼ cup almond flour aka almond meal
- ¼ cup coconut sugar
- 2 lbs peach peeled and each cut in 8 pieces, fresh
- lemon juice juice from 1 lemon
- ½ teaspoon vanilla extract pure
Topping:
- 1 cup almond meal
- ½ cup coconut sugar
- ⅛ teaspoon salt
- 8 Tablespoon butter 1 stick cold unsalted
- ½ teaspoon almond extract
- ½ cup quick oats gluten free
- 1 cup almonds divided, sliced
- vanilla ice cream to serve (optional)
Instructions
For the Peach Filling:
- Preheat oven to 350 F.
- In a small bowl, stir together ¼ cup almond flour, ¼ cup coconut sugar, lemon juice and 1/2 tsp vanilla.
- In a baking dish, place peeled and cut peaches, and raspberries. Sprinkle the top with your almond flour/coconut sugar mixture.
For the Topping:
- In a medium mixing bowl, combine and mix 1 cup almond flour, 1/2 cup coconut sugar, and ⅛ tsp salt. Add 1 stick diced cold butter to the mixture and mix everything with your hands until butter is pea-sized.
- Add ½ cup gluten-free oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add ½ cup sliced almonds and toss to combine.
- Spread the crumble topping evenly over the peaches and raspberries, and sprinkle on the second ½ cup sliced almonds. Bake uncovered at 350˚F for 40 minutes, or until almonds are golden brown and peach juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 175g | |
| Calories | 370kcal | 19% |
| Carbohydrates | 32.4g | 11% |
| Protein | 7.5g | 15% |
| Fat | 25.6g | 39% |
| Saturated Fat | 8.4g | 42% |
| Polyunsaturated Fat | 17.2g | 101% |
| Cholesterol | 31mg | 10% |
| Sodium | 119mg | 5% |
| Fiber | 5.6g | 22% |
| Sugar | 22.2g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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