Nourished Peach Crumble


So you may remember this mess of an experience I had trying to create a solid “crumble” recipe.  It failed.  And that was most definitely not my first and last attempt at getting it right.

But finally, I am satisfied.  I surrender to the fruit crumble madness that has taken over my home.  Which is, likely, a good thing.  My children aren’t too thrilled about it, but any more taste testing of these different recipes and chances are they’d turn into walking, crumbly, fruit humans.


I couldn’t be happier with this recipe I am about to share with you.  The textures are just right, the spice is spot on, and the taste is a perfect balance of juicy, sweet and a teeny bit tart.  The peaches most definitely are the shining star in this recipe…and it’s a perfect time to take advantage of those perfectly ripe, devourable little gems.   What is seriously better than a warm, sweet, fruit crumble topped with icy cold vanilla ice cream?  Nada.  Zip.  Zilch.






Nourished Peach Crumble

Notes:  lots of options with this recipe:  swap out any fruit for the peaches.  we love this one with a combination of raspberries, blackberries and blueberries, too. also, in an effort to keep this recipe Gluten Free, you’ll want to use Gluten Free Oats and Tapioca Flour; if you are not concerned about it being Gluten Free you can swap out regular rolled or old fashioned oats and standard all-purpose flour instead of the tapioca flour .  brown sugar can be substituted for the coconut sugar as well.


2 Pounds Ripe Peaches, pitted and cubed into bite-sized pieces

2 Tablespoons Pure Maple Syrup

1 Tablespoon Tapioca Flour

6 Tablespoons Cold, Unsalted Butter, cut into small cubes

3/4 Cups Gluten Free Rolled Oats

1/2 Cup Almond Meal

1/4 Cup Coconut Sugar

1/4 Teaspoon Ground Cinnamon

1/4 Teaspoon Salt


Preheat oven to 350 and grease a 8×8 or 9×9 baking dish with butter.  Add the peaches, maple syrup and tapioca flour to the prepared dish, mix well and spread the peaches evenly to cover the bottom of the dish.

In a separate bowl stir the oats, almond meal, coconut sugar, cinnamon and salt together.  Add the cubed butter pieces and use your fingers to rub the butter into the oat mixture until it is crumbly and the butter is incorporated.  Sprinkle the oat mixture over the peaches in the prepared dish.  Bake for approximately 40 minutes or until fruit is bubbly and  topping is golden brown.

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