Peach Raspberry Crumble

This peach raspberry crumble is warm, juicy and full of flavor! And the topping is beyond delicious… it’s sweet, buttery, with an amazing almond flavor &  a bit of oatmeal.

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Perfect summer treat, this peach raspberry crumble is made with fresh fruits and topped with almond flour, coconut sugar, gluten-free oats & almonds.

This is great to make for a family gathering or even a quick dessert during the week. I made it again tonight, it took me only about 10 – 15 minutes to make while dinner was cooking, and by the time we were done with supper and put the dishes away, the crumble was ready. 🙂 Top it with your favorite ice cream and enjoy!

I also made this for the 4th of July and everyone loved it, hope you do too! Another great 4th of July dessert recipe is this recipe for Red White and Blue Mini Cakes.

You can also make this crumble even if you don’t have almond flour or coconut sugar, just substitute them with regular all-purpose flour & brown sugar

How To Make Peach Raspberry Crumble

What you need

Filling

• ¼ cup almond meal/flour
• ¼ cup coconut sugar
• 2 lbs fresh peaches (about 6 peaches), peeled and each cut in 8 pieces
• 1 cup raspberries
• Juice from 1 lemon
• ½ tsp vanilla extract

Topping

• 1 cup almond meal
• 1/2 cup coconut sugar
• ⅛ tsp salt
• 8 Tbsp (1 stick) cold, unsalted butter
• ½ cup gluten free quick oats
• 1 cup sliced almonds, divided
• 1/2 tsp almond extract
• Vanilla ice cream, to serve (optional)

Preparation

1. Preheat oven to 350 F.
2. In a small bowl, stir together ¼ cup almond flour, ¼ cup coconut sugar, lemon juice, and 1/2 tsp vanilla.
3. In a baking dish, place peeled and cut peaches, and raspberries. Sprinkle the top with your almond flour/coconut sugar mixture.

For the Topping:

1. In a medium mixing bowl, combine and mix 1 cup almond flour, 1/2 cup coconut sugar, and ⅛ tsp salt. Add 1 stick diced cold butter to the mixture and mix everything with your hands until butter is pea-sized.
2. Add ½ cup gluten-free oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add ½ cup sliced almonds and toss to combine.
3. Spread the crumble topping evenly over the peaches and raspberries, and sprinkle on the second ½ cup sliced almonds. Bake uncovered at 350˚F for 40 minutes, or until almonds are golden brown and peach juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving.

If you make this peach raspberry crumble, I would love to hear from you how you like it. 🙂

More Almond Flour Desserts

• Paleo Pear and Almond Crisp
• Almond Cherry Crumble Tart
• Peach Cherry Upside Down Cake

5 from 5 votes

Peach Raspberry Crumble

By: Neli Howard

CaloriesCals: 370

Protein:Protein: 7.5

Carbs:Carbs: 32.4

Fat:Fat: 25.6

Peach Raspberry Crumble- Warm, juicy and full of flavor! The topping is beyond delicious… it’s sweet, buttery and with an amazing almond flavor.

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

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Ingredients  

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• ▢ ¼ cup almond meal/flour
• ▢ ¼ cup coconut sugar
• ▢ 2 lbs fresh peaches, peeled and each cut in 8 pieces
• ▢ juice from 1 lemon
• ▢ ½ teaspoon pure vanilla extract

Topping:

• ▢ 1 cup almond meal
• ▢ ½ cup coconut sugar
• ▢ ⅛ teaspoon salt
• ▢ 8 Tablespoon 1 stick cold, unsalted butter
• ▢ ½ teaspoon almond extract
• ▢ ½ cup GF quick oats
• ▢ 1 cup sliced almonds, divided
• ▢ Vanilla ice cream, to serve (optional)

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Instructions 

For the Peach Filling:

• Preheat oven to 350 F.
• In a small bowl, stir together ¼ cup almond flour, ¼ cup coconut sugar, lemon juice and 1/2 tsp vanilla.
• In a baking dish, place peeled and cut peaches, and raspberries. Sprinkle the top with your almond flour/coconut sugar mixture.

For the Topping:

• In a medium mixing bowl, combine and mix 1 cup almond flour, 1/2 cup coconut sugar, and ⅛ tsp salt. Add 1 stick diced cold butter to the mixture and mix everything with your hands until butter is pea-sized.
• Add ½ cup gluten-free oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add ½ cup sliced almonds and toss to combine.
• Spread the crumble topping evenly over the peaches and raspberries, and sprinkle on the second ½ cup sliced almonds. Bake uncovered at 350˚F for 40 minutes, or until almonds are golden brown and peach juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving.

Nutrition

Serving: 175g | Calories: 370kcal | Carbohydrates: 32.4g | Protein: 7.5g | Fat: 25.6g | Saturated Fat: 8.4g | Polyunsaturated Fat: 17.2g | Cholesterol: 31mg | Sodium: 119mg | Fiber: 5.6g | Sugar: 22.2g

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