Description
Sweet raspberries, juicy peaches & buttery oat crumble come together to make the perfect summer dessert!
Ingredients
Scale
For The Raspberry Peach Filling:
- 4 cups (about 2 pounds) fresh peaches, peeled and sliced*
- 2 cups (8 oz.) fresh raspberries
- 1/4 cup (30 grams) granulated sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon orange juice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract (optional)
- pinch of salt (less than 1/8 teaspoon)
For The Crumble Topping:
- 6 Tbsp. cold or slightly softened butter, cut into small cubes
- 3/4 cup (150 grams) brown sugar
- 1/2 cup (60 grams) gluten-free measure-for-measure flour, weighed or scooped & leveled
- 3/4 cup (45 grams) gluten-free oats (quick-cooking, rolled or a mix)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish (I use an 8-inch or 9-inch square pan).
- Start The Filling. In a large mixing bowl, combine peaches, raspberries, sugar, cornstarch, orange juice vanilla, almond extract, and salt. Stir to coat the fruit well (you want the cornstarch evenly distributed).
- Pour The Filling Into The Baking Dish and set aside while you mix up the crumble topping.
- Start The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine cubed butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt.
- Mix Until Clusters Form. Using a fork, pastry blender, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined.
- Sprinkle Crumble Over The Strawberry Filling. Distribute the oat crumble mixture over the peach filling. (I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces.)
- Bake The Crisp in the oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)
- Cool A Bit Before Serving. Remove the raspberry peach crisp from the oven and cool 20-3o minutes before serving, if possible. This will allow the filling to set a bit. (It’s much thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
- Serve & Store. Enjoy peach crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days.
Notes
- Peel Peaches. I usually just use a paring knife to peel the peaches, but you can also use the blanching method. Just put the peaches in boiling water for 1 minute, transfer to an ice bath, and the peach skin slides right off!
- Can I Use Frozen Fruit? Yes! When summer peaches aren’t in season, you can absolutely make this gluten-free raspberry peach crisp with frozen peaches and frozen raspberries (or a mix of fresh and frozen!). It’ll work beautifully. I don’t recommend canned peaches, as they tend to be too soft and the flavor will overpower the recipe.
- Stay Gluten-Free! Make sure to only use certified gluten-free oats & gluten-free flour here!
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
