Sometimes people confuse crumbles, crisps, and cobblers. All three are fruit desserts with a topping, but the toppings differ: crumbles and crisps have a crunchy topping, while crisps usually include oats and crumbles do not. Cobblers are topped with a dough similar to biscuit dough. If you aren’t strictly paleo, adding certified gluten‑free oats will transform this into a gluten‑free peach crisp. Enjoy this gluten‑free paleo peach crumble!
51
Yield: Serves
Whether you follow a paleo plan or prefer gluten‑free desserts, this peach crumble is an easy, satisfying treat that tames your sweet cravings.
Ingredients:
- 3 large fresh peaches, rinsed, peeled and diced (or 2 15‑oz. cans, drained)
- 1 1/2 cups almond flour or blanched almond meal
- 4 tablespoons coconut butter
- 2 tablespoons 100% pure maple syrup (or honey or molasses)
- 1 1/2 teaspoons pure vanilla extract
Instructions:
- Preheat the oven to 375°F (190°C).
- In a small saucepan over medium heat, gently melt the coconut butter. Brush a little melted coconut butter onto an 8 x 8‑inch baking dish and set the dish aside.
- Spread the diced peaches evenly across the bottom of the prepared baking dish.
- In a bowl, combine the almond flour, melted coconut butter, maple syrup, and vanilla. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Evenly sprinkle the crumble topping over the peaches.
- Bake on the center rack for about 18–22 minutes, or until the topping is golden and crisp. Remove from the oven and let cool slightly before serving.
Tips
If you only have coconut oil, it can be used in place of coconut butter, though coconut butter contains more of the whole coconut and adds extra fiber.
If you’re not following a paleo or dairy‑free diet, you can substitute real butter for the coconut butter for a richer flavor.