Call me un-American, but I’m not a pie person. Especially apple pie. There’s just something about the crust that lacks substance to me. Even the flakiest pie crust just doesn’t have the flavor and depth I crave in a dessert.
For the Love of Cake and Crumble
Cake is my thing. Especially a dense chocolate cake with homemade buttercream icing! And even though I love cake, it doesn’t really love me back. All that wheat makes my digestive system cross.
And while a coconut flour cake can be quite delicious, it’s just not the same as a regular wheat one. Plus, if I make cake, then I want to eat it for breakfast. Or hide in the corner with a glass of milk as I shovel it in before anyone notices and I have to share. I have a love/hate relationship with my cake.
Fruit crumble is my compromise dessert. The thick, buttery, oaty top melds perfectly with the juicy fruit. It’s slightly sweet so it’s perfect for dessert. Make a huge batch if you have a large family. Add a scoop of vanilla ice cream for company. It’s really delicious with butter pecan or peach ice cream.
Crumbles are also the perfect answer to that discounted bag of fruit at the farmer’s market. We all know that fruit tastes best when it’s in season, but often it will go on sale when it’s nearing the end of it’s peak. Buying in bulk at the farmer’s market will usually get you a discount as well. Even if there are soft spots or slightly rotten pieces on the fruit, these can easily be cut off and covered in a delicious crumble topping.
But what about cobbler or crisp you ask? While my palate appreciates both there’s just something about a crumble that falls right in the middle, making it perfect. It’s not as cakelike as cobbler, but it’s moister and softer than a crisp. A quick google search for “peach crumble” will yield literally tons of recipes for you to choose from, so why this one?
I wanted to make a gluten-free recipe that didn’t cost an arm and a leg like the ones with specialty flours. Don’t get me wrong, I love almond flour, but it doesn’t fit into my budget as an every day (or every week) food. I also wanted something with a little more depth of flavor than the traditional cinnamon and peach crumble. While these are delicious in their simplicity, just a few additional touches turn this classic into something unique.
The beauty of it though is even without the special ingredients, this still tastes divine with a sprinkle of ginger and cinnamon.
You can use any gluten-free flour blend, but I chose oat flour due to how easy and cheap it is to make your own by blending rolled oats. Be sure you choose gluten-free oats though!
Gluten-free can be confusing but it doesn’t have to be hard!
This is perfect if you’ve just been told you need a GF diet, if you have a friend or family member eating GF and you’d like to cook for them, or if you’re just curious what it’s all about!
The Beauty of Carbs
Even better, this dessert has 21 grams of whole grain carbs per serving. When combined with the fat from the butter, this combo helps the body better digest the sugar from the fruit and topping.
Not so sure if carbs are a good choice though? This one study found that a low carb diet negatively affected the memory and brain function of those studied. They were smarter on carbs! So when all is said and done, I enjoy a warm bowl of this peach crumble for breakfast AND dessert!
The cardamom and ginger will really elevate your opinion of this simple dessert.
- 8 peaches, sliced and peeled
- 1/4 tsp. ginger
- 1 tsp. cinnamon
- 3/4 tsp. cardamom
- 2–3 Tbs. gluten-free flour (I used oat flour.)
- 1–2 Tbs. cane sugar, rapadura, or sucanat
- 2 Tbs. crystallized ginger
- 1/2 c. chopped pecans (optional)
- 1 cup gluten-free rolled oats
- 1/2 cup gluten-free flour (I used oat flour.)
- 3/4 c. butter
- 1/4 c. cane sugar, rapadura, or sucanat
- 2 tsp. vanilla
- 1 tsp. cinnamon
- Preheat the oven to 350.
- Combine all of the filling ingredients and gently stir to combine. If the peaches are very ripe and juicy use 3 Tbs. flour and only 1 Tbsp. sugar. If the peaches are firm then only use 2 Tbs. flour and increase the sugar to 2 Tbs.
- In another bowl combine the oats, flour and cinnamon.
- Cut the butter into chunks and sprinkle on top of the topping mixture.
- Sprinkle the vanilla on top of the butter and mash everything together with a fork.
- Spread the fruit mixture into an 8×8 pan, a deep pie plate or individual ramekins.
- Sprinkle the topping over the fruit, gently pressing down as you go.
- Bake for 20-25 minutes or until the fruit is bubbly and the topping is golden brown.
- Serve warm or cold.
Feel free to eliminate the crystallized ginger and cardamom if you’re trying to cut costs.
Easily make your own oat flour by grinding some rolled oats in a coffee grinder or blender until powdery.
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What’s your favorite fruit dessert?
Disclosure: There are affiliate links in this post to Vitacost, Amazon and Tropical Traditions from which I will earn some commission if you make a purchase. See my full disclosure statement here.