An easily adaptable blueberry peach crumble recipe that’s coincidentally gluten-free and whole grain! Can be made with any fruit that you like.
I always knew that cobblers were different from crisps and crumbles, but I never knew there was really a difference in crisps and crumbles until now.
So what’s the difference between a crisp, crumble, and cobbler?
- Crumbles:
- Crumbles are baked fruit topped with a streusel topping that consists of oats, sugar, fat, and spices.
- Crisps:
- Crisps are like crumbles but don’t have oats in the topping, which makes the topping more crumbly, like a crumbled up pie crust.
- Cobblers:
- In cobblers the topping is basically biscuit dough. Generally the biscuits are dropped individually instead of having a blanket of dough. This Berry Cobbler, for example, looks amazing!
Now that we’ve cleared that up, meet my new favorite way to use up summer fruit. After coming back from the US 11 pounds heavier, I haven’t really been into making large serving desserts. So I only made a fourth of the original recipe and ended up with two 5″ crumbles. I guess you could share each crumble but it’s much more fun to eat the whole thing yourself and then feel content.
The topping only uses oats and no flour, which happens to make this blueberry peach crumble gluten-free if you use gluten-free oats! And because oats are whole grains, it’s also 100% whole grain. So you can feel good about eating it! Yay. And don’t let the “oat flour” throw you off. Oat flour is just ground up oats! Grind oats (I prefer quick oats) in a coffee grinder or food processor until flour like.
I wish I could take credit for this gluten-free blueberry peach crumble recipe but I adapted it from the King Arthur Flour Whole Grain Baking book. Every recipe I’ve made from there so far has been amazing! Definitely go check it out if you’re into whole grain baking.
I served mine with some homemade vanilla sauce but since I’m not completely happy with that recipe, I’ll just recommend ice cream. Crumbles are nice on their own but just a little bit of vanilla ice cream makes a world of difference! This vegan peach ice cream also sounds fantastic.
I used these cute little $3 tart pans from Pier 1 Imports. If you want more than just two servings, double the recipe for an 8″x8″ or quadruple it for a 9″x13″ and bake for the same amount of time.
And you can of course use any fruit that you have on hand. The original recipe used apples and raspberries but I just had too many peaches and blueberries on hand to even think about using anything else.
Something I loved about this crumble was that it actually tasted just as good on the second day as the first. And then I refrigerated it and it also tasted amazing cold. You just can’t go wrong with this recipe. ;)
Blueberry Peach Crumble (100% whole grain + gluten-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: two 5" crumbles
Ingredients
- 1/4 cup (23 grams) oat flour1 (non-contaminated for gluten-free)
- 3 tablespoons unrefined or brown sugar
- 2 tablespoons (28 grams) butter
- 1/4 cup (25 grams) traditional rolled or quick oats (non-contaminated for gluten-free)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 tablespoons unrefined or granulated sugar
- 1 tablespoon oat flour (non-contaminated for gluten-free)
- 1/8 teaspoon cinnamon
- 1 3/4 cup peaches (395 grams or about 3 small-medium peaches), peeled and cut into eighths
- 1/2 cup (75 grams) blueberries
Topping:
For the filling:
Directions
- Preheat the oven to 350 degrees F (175 degrees C) and spray two 5" tartlet pans with cooking spray. Get out a cookie sheet.
- In a medium bowl, mix together the oat flour and sugar. Cut the butter into this mixture using a pastry blender, fork, or your fingers. Don't work it in so much that it becomes paste-like!
- Add in the oats, cinnamon and salt and stir until combined. Set this aside.
- To make the filling, mix together the sugar, oat flour, and cinnamon in a medium bowl.
- Add the peaches and blueberries and stir just until combined.
- Divide the fruit among the two tartlet pans and top with the topping.
- Place the crumbles on top of the cookie sheet (to prevent potential spillage from dirtying your oven) and bake for 35 - 40 minutes or until the topping is golden brown, crisp and the filling is bubbling.
- Remove from the oven and wait 10 minutes before serving.
- If not eating on the first day, cover and store at room temperature for 1 day. You can also refrigerate it for up to 4 days.
Notes
- To make oat flour, grind 6 tablespoons of oats in a food processor or coffee grinder until flour like. With quick oats, this takes me a few seconds in a coffee grinder. It'll take longer with regular rolled / traditional oats and longer in a food processor. This should give you enough for the topping and filling.
Adapted from King Arthur Flour Whole Grain Baking
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82 comments on “Blueberry Peach Crumble (100% whole grain + gluten-free)” — Add one!
This has to be the most delicious and fresh tasting dessert I have ever made. I used pears instead of peaches and lots of blueberries.I have a gluten intolerance, so this recipe is such a treat for me. I will be making this for the rest of my life. Thanks!
You’re welcome! I’m so glad that you enjoyed it. :) I have another recipe for gluten-free apple crisp that you may enjoy. I actually prefer it over this recipe! Thanks for your comment. :)
What pan can be used instead of 2 tartlet pans, I want to make this for my mom who is GF but don’t want
T to buy new pans I have so many already
A 9×5 pan should work okay! There are also some ideas under the second picture if you want to make a larger amount.
I was looking for a cobbler recipe but my hubby needs GF, So I made this with apricots and blueberries. So delish! Thanks for a great recipe.
So happy you enjoyed it! I hope your husband was happy with it, too. :) Thanks for your feedback!
Just made this yesterday evening, but I used apricots and mulberries from our trees. I also quadrupled the recipe (used a 9×13 pan) and gave it a tad more cinnamon and brown sugar. It was amazing! I bake all the time, but this was definitely one of the best new recipes I’ve tried in ages. Easy, quick, adaptable, gluten-free, and delicious!
An apricot and mulberry version sounds amazing! I’m thrilled that you enjoyed the crumble so much. :) And a little more cinnamon and sugar never hurts. ;) Thanks a bunch for your comment and sorry for just now responding!
I used blackberries from my yard in Brooklyn! I grew up in TN so mama always made cobbler with pie dough. Well… to stop migraines I’ve gone gluten free but mainly just less processed foods. This recipe was great! I used the coffee grinder to make the oat flour. Cool. My 7 year old loved it. We doubled it for our big family and baked it in fun tiny crock pots. Everyone got their own to savor for a few days. Added a tiny scoop of iHaagan Daz Ice Cream. Mmmmm Thank you.
Tiny crock pots?! That’s so cute. And I love that you have blackberries growing in Brooklyn! I live in Berlin and wish we had the possibility to grow berries here. :) I’m happy that you and your family enjoyed this recipe and that the oat flour making went well! Thanks for your comment.
I love oat crumbles, but unfortunately they’re not safe for my coeliac daughter. Uncontaminated oats are gluten-free, but they contain a protein called avenin that’s very similar to gluten, and some coeliacs react to them – and unless the coeliac is having regular biopsies, they won’t know if they’re reacting, so they’re advised against for coeliacs. See https://www.ceres.co.nz/oats-are-not-gluten-free/ for more information.
Thanks for the information! A few readers have mentioned not being able to find GF oats in Australia and New Zealand and now I know why. They’re still widely accepted as GF in the US so I’m interested to see if that changes in the future. Thanks again!
I stumbled upon your site, while looking for a peach dessert. I don’t normally give feedback, but I had to this time.
This is absolutely delicious. It was just want I was looking for. My very picky children even thought it was yummy!
I have explored your blog and have saved several other recipes, I’m looking forward to making. I love that you have a print option on your recipes. Other blogs I visit don’t have that and it’s annoying to try and print things. So thank you for that! I’m also a Texan! Which might have influenced me to like your blog even more!! Cheers
Thanks so much for taking the time to leave feedback! I really appreciate it. I’m so happy that you and your kids enjoyed the crumble and that you’ve found some other recipes to try. And it’s good to know that someone appreciates the print function! I’ve printed way too many recipes with 9 pages of comments so I know how annoying that is. ;) Thanks again!
I’ve had the biscuit dough cobblers and hate them. The cobblers I have made, and grew up with in the Deep South, use pie crust dough (solid across top or cut in strips and latticed across top).
That sounds delicious! I’m not a fan of biscuit dough cobblers, either. I’m all about crumbles. :)
Thanks for the terrific recipe, Erin!! And the education on crisps, crumbles and cobblers (Shakespeare would love that alliteration:) A drop of almond extract really enhances the flavor of peaches. I also added toasted chopped pecans and the tiniest shake of cloves and allspice.
Sorry for the slow reply, Cass! I’m so happy that you liked the crumble. :) Those are some super yummy sounding changes you made! I’ll have to try them next time. And yes to almond extract and peaches! I actually want to try Amaretto next time. :) Thanks a bunch for the feedback!
I’ve made this so many times since I found it…a week ago. Lol. I’ve actually run out of peaches and blueberries so I’ve been making it with my bajillion apples. And then I adapted it to a single serving to prevent myself from eating a whole batch. :) LOVING your blog!!! I can’t wait to plow my way through more recipes!!!!!
Lol. You’re awesome! I love that you took it even further and made it only a single serving. Go you! I’m so happy you found my blog. I hope you’ll enjoy the other recipes! Thanks so much for the feedback and the rating. :)
I made this tonight for a happy crowd after the make your own pizza dinner. This is the 3rd time I’ve made it, it’s just that good. In fact, I put up some peaches in the freezer today to make several batches for a wedding dessert in November. The bride asked for crisps and crumbles instead of cake! I threw in blackberries because I had them on hand. DELICIOUS!
I’m so happy that you liked it! Blackberries sounds like a great addition. And you’re making this as a wedding dessert?! I’m honored. :) Thanks for your feedback!
Hi Erin,
this recipe looks amazing and I cannot wait to try it. I just have one question, do you have the Nutritional Facts, I do not see it posted with the recipe but I plan to try this tonight for my anniversary! thank you for healthy alternatives!
Laurie
Hi Laurie! Happy anniversary. :) I don’t have the nutritional facts but you could use CalorieCount to get that. Just sign up for an account (it’s free!) and then copy and paste the recipe into that link and it’ll tell you everything you want to know. :) I hope you’ll enjoy the crumbles!
sounds perfect! can’t wait to try this. Do you think I could replace the oat flour with brown rice flour?
I haven’t tried it but I think it would work! There’s not that much flour involved so I think it’d come out okay. Let us know how it turns out! :)
Hi Erin,
This looks delicious!
I’m confused though, it says it’s grain-free, but you oats as an ingredients…am I missing something?
– Sherrie
Hi Sherrie! This one says 100% whole grain + gluten-free. So it’s gluten-free but not grain-free. I do have a grain-free crisp recipe, though! :) https://www.texanerin.com/2012/08/grain-free-individual-ginger-peach-crisps.html
A ha! I see now. Thank you :)
No problem! :)
Thank you for educating me on my summer dessert casseroles! :D This looks so yummy!
I didn’t even realize dessert casseroles were a thing! Thank you for educating me. ;)
Your totally speaking my language here, I love fruit crisps, crumbles and cobblers! I like that this uses all oats because makes me feel better :)
Same here. :) Oats are dandy. I don’t know why others hate on them!
Please let me know if you think this would work with steel cut oats….
The problem with that is that they’d need more liquid and to cook longer to soften. At least from what I’ve read just now. Most people advise against baking with steel cut. Sorry I couldn’t help more!
I made this last night for my family and it was wonderful! Super easy to make and delicious. I doubled the recipe and used an Emile Henry pie dish and topped it with homemade vanilla ice-cream. Thanks so much for the recipe…this one is a keeper!
That sounds amazing! :) I’m happy that you and your family liked it. I just looked up Emile Henry pie dishes and they’re gorgeous. Thanks for the tip and thanks so much for the rating and the review!
This crumble — which I formerly would have called a crisp! — is cooling as I write. I may have snuck a spoonful the very second I pulled it out of the oven, too impatient to wait. Oh my stars. Delicious! Thank you for another healthier alternative for dessert.
I would have called this a crisp, too. :) And I do the same. Baked goods are meant to be tested directly out of the oven! ;) I’m so happy that you liked it. Thanks for the feedback!