Be Stitched Baking {Gluten-free Peach Crumble}

{Gluten-free Peach Crumble}

3 ripe peaches

1 lime, juiced

1/2 c almond flour

3/4 c gluten-free oats

1/3 c raw turbinado sugar (or brown sugar)

1/2 c raw nuts, chopped (almonds, walnuts, and pecans)

1 t cinnamon, plus extra for dusting

2 T ground flax

1/8 t sea salt

2 T coconut oil

Preheat oven to 350 degrees.  Spray a 9 by 9 inch glass baking dish with olive oil non-stick spray.

Mix all dry ingredients until well combined.  Add the coconut oil, and stir until a crumble/dough forms.

Chop up peaches into small bites, toss in the lime juice, and dust with cinnamon.

Spread the crumble topping evenly accross the cut peaches.

Bake for 20-25 minutes at 350 degrees.  Allow to cool for 10 minutes and serve with greek yogurt or frozen yogurt.  Dust with cinnamon before serving.

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5 thoughts on “Be Stitched Baking {Gluten-free Peach Crumble}

  1. I just joined this blog, and I am enjoying it very much. My name is Amy Willis, I am close friends with Michele Chappuis Keigley, and she shared this with me recently. We met our first year in graduate school. I am currently living in Pennsylvania, but will start spent a lot of time with my son, Jamie Beebe, in Austin, soon, as I recently retired. I already plan to take Michele to the restaurant ‘Bacon’ when I get to Austin this Fall, because of your review. Also, I plan to make this dessert very soon. I also forwarded this recipe to my niece, a budding cook, who likes to cook gluten-free food. Thanks so much!

    Sent from Amy Willis

    • Hi Amy,

      Thank you so much for the kind words and for stopping by! I love Michele, and I am so glad that she sent you to this little blog project of ours! We will keep the New Food Tuesday reviews coming so that you can learn about a few more food stops before your trip.

      Thanks for sharing the love with your niece!

      JP

  2. aw man…that looks so good. i think i might have commented this before on your blog but there needs to be a guilt free version!!! this actually doesn’t seem so bad though, not too too much sugar. i could probably convince myself this was healthy. yumm! thanks for sharing!

  3. I’m going to make this with frozen raspberries; Target has them grown in Washington state,
    not organic but at least USA produce. I just found out last night that heating the pan first in
    the oven makes the bottom crisp if you like it that way. It doesn’t have to be too hot but hot
    enough to melt coconut oil before adding the batter.
    PS Please wear oven mitts (want to see my burn(s)?
    PSS Can you make this recipe with bacon?!

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