Gluten-Free Peach and Plum Crumble

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This delicious Gluten-Free Peach and Plum Crumble will have your friends and family coming back for more. During stone fruit season, I like to take advantage of perfectly ripe peaches and plums. Apart from the sheer deliciousness of this dessert, the other advantage is that it is gluten-free – and without a doubt, nobody will know. Serve it to friends and family with confidence – they will love it.

up close shot of crumble dish, with two spoons and two scoops of ice cream.

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Why we love this recipe:
Ingredients in this recipe:
Step by step instructions:
Tips for success and FAQs:
More delicious recipes for you to try:
Gluten-Free Peach and Plum Crumble

Why we love this recipe:

I have spent some time developing this recipe, attempting to achieve a Gluten-Free Crumble topping which is crisp and crunchy. I am delighted to say that this recipe achieves that aim; it has a crisp, crunchy topping which is so desirable.

Some may call a crumble an old-fashioned dessert, but I prefer to call it a classic, meaning it is a dessert which has stood the test of time. Who could resist this dessert? The crisp crumble topping contrasts with the meltingly tender peaches and plums, inviting you to add ice cream or cream (or both) and enjoy!

Should there be any left over, and this is extremely unlikely, it is delicious for breakfast, warmed through and served with yoghurt. A great way to start the day!

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Fresh peaches – I have used yellow but you can use white peaches if that’s what you have. Freestone peaches are the easiest to use. As the name suggests, the stone is easily removed, as opposed to clingstone varieties.

Fresh plums – red plums add lovely colour, but use whichever is available.

Pure maple syrup – use honey if you prefer.

Butter – I feel that butter provides a better flavour in baked goods.

Ground cinnamon – a warm spice which adds lovely flavour.

Vanilla extract – ensure that your vanilla is extracted naturally from vanilla beans and not synthetically flavoured.

Almond meal – a popular ingredient in gluten-free cooking. I generally use blanched almond meal but it would also be suitable to use almond meal from the whole almond in this recipe.

Gluten-free plain/all-purpose flour – I have used a commercial gluten-free flour which is made from a blend of naturally occurring gluten-free flours. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes.

Light brown sugar – adds a slightly caramelised flavour to the crumble.

Flaked almonds – provide flavour and texture.

dish of crumble, with a light blue cloth, some spoons on the edge and some peach slices and sugar in the background.

Step by step instructions:

The first four steps to make this recipe in a photo collage - the fruit in a glass bowl, preparing the syrup in a saucepan, and mixing it through the fruit.

To begin, preheat your oven to 180 Degrees C (350F) and lightly grease a baking dish.

Peel the peaches if you wish, then cut them in half, remove the stones and cut into bite-size chunks. Cut the plums in half and remove the stone. Cut again in half if the plums are large. Add the fruit to a large bowl.
Meanwhile, over low heat, melt the butter with the maple syrup.
Add the ground cinnamon and vanilla extract and stir through.
Drizzle over the fruit and mix well.
To make the crumble topping, combine all the ingredients in a medium-sized bowl.
Press some of the crumble mixture together, forming knobbly pieces. It’s the knobbly pieces that give it that delicious crunch.
Add the fruit to the baking dish.
Sprinkle evenly over the fruit and bake for 20-30 minutes until the fruit is tender and the top golden and crunchy.

The final four steps to make this recipe in a photo collage - mixing the crumble mixture in a glass bowl, the fruit in a baking dish and the crumble on top of the fruit.

Tips for success and FAQs:

What is the difference between a crumble and a crisp?

There are strong similarities. They each have a fresh fruit base. The crumble has a streusel-type topping, often made from butter, flour and sugar, sometimes with the addition of nuts. On the other hand, the crisp has a similar topping which generally includes oats. There can be regional variations with the ingredients and sometimes the names are used interchangeably.

Can I use other fruits?

This Gluten-Free Peach and Plum Crumble is a fabulous dessert and I make it frequently as it is extremely versatile. You could use other stone fruits such as nectarines or apricots. Cherries would also be a delicious addition. At other times of the year, you could substitute these fruits with strawberries and rhubarb or apples and raspberries. Or, try making our Fresh Pineapple Crisp. The options are endless and all delicious.

Can I make the Gluten-Free Peach Crumble ahead of time?

The Peach and Plum Crumble is best made shortly before serving. However, to reheat it, place it into your oven at 180 degrees C (350 F) for about 15 minutes.

What is the best way of storing leftovers?

Once cool, cover the dish with cling wrap and store in the refrigerator for up to 4 days.

bowl of crumble in centre, with crumble dish in background, sitting on a light grey cloth.

More delicious recipes for you to try:

Here are some more ways to enjoy delicious stone fruit. In addition to the crumble, I encourage you to try our recipes for:

This Gluten-Free Peach and Plum Crumble is as easy to make as it is delicious. It bakes to perfection, the crowning glory being the golden, crunchy, crumble topping. It is perfect served with a scoop of our Vanilla Ice Cream on a summer’s day; I love the juxtaposition of the cold and the hot. Sit back and enjoy!

Alex xx

This post was originally published in February 2019. It has been updated with new photos and more information. The recipe remains the same.