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!
I found you when I googled gluten free peach crumble….just made it …amazing. It’s the first time I have ventured into gluten free land…just found out my daughter is gluten intolerant…This is a definite win and I did not miss the flour at all … I only had peaches and doubled it and put in an 8×8. Exactly what I had wanted. Thanks so much. I have posted the results on fb and have already directed people to your site.
I’m so happy that you enjoyed the crumble! And I think this is a great recipe for those just starting off in the GF world. It tastes just like a flour-filled version, doesn’t it? :) Thank you so much for sharing on Facebook and for the rating and feedback on the post! It’s much appreciated. :)
I love a good fruit crumble! Peach and blueberry is such an awesome combo! I am a big fan of crumbles because I like the oats in my topping!!!
Hehe, me too! Crumbles for the win. :)
These crumbles look absolutely perfect – yum! Loving the abundance of whole grain recipes on your site!
Thanks, Alanna! Happy you like the whole grain recipes. Still drooling over your peach dish. :)
When you say crumble – I say DELISH! I can’t wait to make this.
Hehe. I hope you’ll like it! :)
Oh…I always wondered if there was a difference between the three – I usually just grab whatever title is floating around my brain at the time. Thanks for clarifying! : )
I’ll take two crumbles, please. (The entire batch!) :D
Haha. Same here! And I wish I had two crumbles right now. My tummy would be very happy, too. :)
I love fruit crisps and crumbles (what’s the difference, anyway?). This looks perfect for summer.
Hehe. I think *someone* didn’t read the post. ;) (totally kidding! We all do it.)
Blueberries and peaches are my absolute favorite combo for crumbles and crisps! Not only delicious, but such pretty colors too! Love that this one is whole grain, that means I can eat more of it, right? :)
Of course you can! ;) And agreed. I need more peach / blueberry goodies in my life! I think this was one of the first times I tried it.
Whenever I eat out, this is always the kind of dessert I choose when I have a choice! Something fruity, with a crumble served warm with a scoop of vanilla ice cream = heaven!
I wish they served crumbles here! It’s always the same stuff here. Stuff that I’m not really a fan of but I guess you know about that already. ;)
We just made these! Only With black currant and cranberries (straight from the garden) instead of blueberries and peaches. A we replaced sugar with soms maple syrup.
It was delicious! Definitely going to keep this recipe :)
Ooh, interesting changes! I’m so happy that you liked it. I think I’ll have to try them with maple syrup, too. Thanks a bunch for the feedback and rating! :)
Thanks for clearing that up! Crisps and crumbles are my favourites – this looks wonderful!
No problem! :) And hooray that there’s another crumble fan around. I think they’re kind of boring but they’re SO tasty! :)
Lovely Summertime dessert with a healthy twist ;) I’m passing on your recipe to a gluten-free friend ;)
Aww, thanks for doing that! It’s good for non-GF people, too. It’s just got oats in it! :)
Love this! Loving all of your healthy twists!
Thanks so much, Raquel! :)
I love peaches and blueberries together, and I LOVE a good crumble this time of year. Flawless recipe, Erin!
Thanks so much, Georgia! :)
Aha! I always mix up crisps and crumbles – thanks for the help! Also, and most importantly, this sounds so lovely!
Thank you, Katrina! Happy to have cleared that up for you. :)
I did not know the difference, thank s :) We should bake somwething together again some time soon, or we should make this planned dinner, where our Mrs cook :D hugs!
Yes! We need to get together soon. But let’s wait until it’s not 26 in the apartment. That’s just too much to bake. :)
yes! I agree. In our appartment it’s like 40*C each day. Hugs from Friedrischain :)
Are you serious? Is it really 40? :(
We love leftover crumble mixed with unsweetened strained plain whole milk yogurt. That definitely counts as breakfast at our house!
Mmm! That sounds like the most perfect breakfast ever. :)
I love crumbles and I love blueberries with peaches. Does one of these count as breakfast? ;)
Well, obviously. ;) Fruit and oats!
I think I’ve been calling crumbles, crisps, and cobblers the wrong things all my life :) Oh well, still delicious!
Hehe. Same here! I knew cobblers were somehow different but that’s it!
I love crumbles for the same reason, they are so versatile. Welcome to ziplist, I am sure you are going to love it :-)
Thanks, Miryam! :) And I do indeed like it so far. :)
Blueberries and GF!!! What could be better?!!
Blueberries and peaches and GF! Just kidding. ;)