Summer fruit is truly nature’s candy. I will easily take sweet strawberries and peaches over the most decadent holiday dessert. Super Easy Summer Gluten Free Fruit Crumble is the kind of recipe you can throw together in literally 5 minutes. It allows the fruit to shine through so all you need to do is provide the vanilla ice cream. Because what is fruit crumble without super cold ice cream melting into it?
I made this one gluten free because I’ve been experimenting with sweet recipes using quinoa. I made some cookies this week that were amazing (see my Instagram feed for the recipe) and I thought why not fruit crumble? Quinoa is lower in calories than other gluten free flours, and it ups the protein. This crumble uses oats (gluten free if you are intolerant), oat flour or almond flour, and quinoa to form a delicious almost cookie like crumble topping.
I have a friend who recently discovered a gluten allergy, so I definitely considered her when I made this recipe. There’s absolutely no reason you can’t enjoy dessert on a gluten free diet, and recipes that use simple ingredients keep costs down. Gluten free flour blends can be super expensive.
I used peaches and raspberries in this fruit crisp, but you can use whatever you want. I definitely recommend using what’s in season, and if there aren’t any good fruits in season where you are consider using frozen fruit. Frozen fruit is truly picked at it’s peak so it works really well in a fruit crisp.
I hope you make this for your next picnic or gathering, and if you do please tag me on Instagram at Fresh Fit Kitchen. I love seeing your creations.
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Super Easy Summer Gluten Free Fruit Crumble
Ingredients
- 1 cup peaches Fresh or Frozen
- 1 cup Raspberries Fresh or Frozen
- 2 tbsp. corn starch
- 4 tbsp. honey
- 2 tsp. cinnamon Divided
- 1/2 cup brown sugar
- 1/2 cup Quinoa Cooked
- 1 cup Oat Flour
- 4 tbsp. coconut oil
- 4 tbsp. Butter
- pinch sea salt
Instructions
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Preheat Oven to 375 Degrees.
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In a large bowl mix together the fruit, 1 tsp. of cinnamon, corn starch, and honey.
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In the bowl of the food processor combine the oat flour, oats, quinoa, remaining cinnamon, sea salt, butter and coconut oil. You will be using the butter and coconut oil cold. Do not melt.
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Pulse in the food processor until the mixture becomes course crumbs.
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Dump the fruit into a 10 inch cast iron skillet or an 8x8 pan. Top with all of the crisp. Bake for 30 minutes at 375 or until golden and bubbly.
Recipe Notes
- You can substitute oat flour with almond flour.
- To make your own oat flour, just pulse oats in a food processor until they form a flour.
- Ensure this recipe is absolutely gluten free by using certified gluten free oats.
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