This gluten-free peach apple crumble is a favorite fall treat.  Crisp apples are mixed with sweet end-of-season peaches as a base.  Cinnamon, brown sugar, gluten-free oats, and lemon juice are combined with a bit of sweet cream butter to finish off the candy-like crumble topping.  Serve right out of the oven with soft vanilla bean ice cream and a fresh honey drizzle.

We had a cool wet weekend here.  Boo!  With that kind of weather, the only thing I wanted to do was put on my yoga pants, curl up in the softest blanket we have, and sit on the couch all day with the pups.

Weeeeeeeell… that couldn’t happen because we had family in town and house projects to do.

So instead, I whipped up one of the easiest and tastiest fall baked treats that has ever passed through our kitchen.

I decided to not make any old apple crumble, but to use some ripe end-of-season peaches too.

The crumble mixture was super easy to mix together, and in 30 minutes, I had a terrific treat to keep my guests warm and happy {and a little extra time to spend on the couch}!

Heck to the yes!

If your kitchen is still a little warm this time of year, check out Allergylicious’ No-Bake Apple Pie for a healthy no-bake version with all the great apple-y flavors!

Print Recipe

5 from 1 vote

Gluten-Free Peach Apple Crisp

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Dessert

Servings: 8

Author: J Trogstad

Ingredients

• 3 apples peeled, cored, and chopped, like honeycrisp or gala
• 2 medium peaches peeled, pitted, and chopped
• 1/3 cup granulated sugar
• 1/3 cup maple syrup or honey is another option
• 2 tsp lemon juice
• 1 1/2 tsp vanilla extract
• 1 1/2 TBSP cornstarch
• 1 1/2 tsp ground cinnamon divided
• 1/3 cup packed brown sugar I like to use dark sugar here
• 3/4 cup Gluten-Free rolled oats*
• 1/2 cup almond flour can substitute coconut flour here
• 1/3 cup unsalted butter melted
• Coarse sea salt and honey

Instructions

• Preheat your oven to 350*F.
• In a mixing bowl, combine the apple, peaches, cornstarch, granulated sugar, maple syrup, vanilla extract, lemon juice, and 1 tsp of the cinnamon. Coat the chopped fruit well and place in the bottom of a pie plate (or similar sized baking dish). Set aside.
• In another mixing bowl, combine the rest of the cinnamon, brown sugar, oats, flour, and butter together. Place the crumble over top of the fruit layer. Garnish with sea salt. Cover the dish with tin foil to prohibit the crumble from browning too quickly.
• Bake for 20-25 minutes, or until the fruit become softened and the filling is bubbling.
• Allow to cool enough before serving with ice cream or whipped topping! Enjoy it messy!

*This is the gluten-free rolled oats that I used for this recipe.  Yum!