Gluten-Free Peach and Plum Crumble
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.
Servings 6 people
For the Fruit:
- 3 large peaches See Notes 1 and 2
- 6 large plums See Note 3
- 1/2 cup pure maple syrup
- 1 1/2 tbsp (30 g) butter See Note 4
- 1 tsp ground cinnamon
- 1 tsp vanilla extract See Note 5
- 2/3 cup (70 g) almond meal See Note 6
- 2/3 cup (100 g) gluten-free all-purpose/plain flour See Note 7
- 1/4 cup (55 g) light brown sugar
- 1/4 cup (20 g) flaked almonds
- 1/4 cup (60 g) butter - melted
Preheat oven to 180 Degrees C (350F).
Lightly grease a baking dish. My dish is 28cm x 18cm (11”x7 ½”).
Peel the peaches if desired. Cut in half, remove the stone and cut into bite-size chunks.Cut the plums in half and remove the stone. Cut further 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.Turn the mixture into the prepared baking dish. In a medium-sized bowl combine all the ingredients for the crumble topping.A handy tip – press some of the crumble together, forming knobbly pieces. It’s the knobbly pieces that give it that delicious crunch.
Sprinkle evenly over the fruit and bake for 20-30 minutes until the fruit is tender and the top golden and crunchy.
- Whether to peel the peaches is optional. I peeled mine but they were perfectly ripe and the skin was easily removed with a knife. However, if your peaches are slightly firm the peel will not be easy to remove. If slightly under-ripe, use a sharp knife and mark the top of the peach with a cross. Bring a large pan of water to a boil. Place the peaches in the boiling water for 15-20 seconds. Have ready a large bowl of iced water and immediately plunge the peaches into the water. When cool enough to handle you will find the skin will be easily removed.
- You can use either yellow or white peaches. Ideally, try to obtain freestone peaches rather than clingstone. As their names imply, freestone peaches have fruit that easily pulls away from the pit, while clingstone peaches have flesh which clings to the pit making it impossible to cleanly remove the fruit.
- Use the plums of your choice. I have used red plums as I like the colour.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurements accordingly
- For the best flavour, always use good quality vanilla extracted from vanilla beans. Avoid vanilla which is synthetically flavoured.
- Almond meal or almond flour are sometimes interchangeably. One is made from blanched almonds and one from almonds with the skin on. You can use either in this recipe.
- Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. If you don’t need to make these gluten-free, you can use regular plain/all-purpose flour.
- Please note, the nutritional information is based on six servings. It does not include what the crumble is served with. The nutritional information is an estimate only.
Calories: 408kcal | Carbohydrates: 57g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 7mg | Potassium: 380mg | Fiber: 6g | Sugar: 40g | Vitamin A: 838IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 2mg