Brighten up your summer with this healthy, gluten free Peach Crumble recipe! Juicy, lightly spiced peaches are baked with a buttery, crumbly topping, perfect for serving with ice cream.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
- 1 Summer Dessert Perfection
- 2 What You’ll Need
- 3 How to Make Peach Crumble
- 4 How to Store & Frequently Asked Questions
- 5 How to Serve Gluten Free Peach Crumble
- 6 Other Summer Fruit Dessert Recipes
- 7 Healthy Peach Crumble
- 7.1 Ingredients
- 7.2 Instructions
- 7.3 Video
- 7.4 Notes
- 7.5 Monk Fruit Sweetener
- 7.6 No Food Processor?
- 7.7 How to Store Leftovers
- 7.8 Can I Freeze Peach Crumble?
- 7.9 How do I Reheat Gluten Free Peach Crumble?
- 7.10 Can I Make Peach Crumble with Canned Peaches or Frozen Peaches?
- 7.11 Can I use sugar instead of a sugar-free sweetener in this recipe?
- 7.12 Nutrition
Summer Dessert Perfection
In the summer, seasonal produce is where it’s at. I love desserts that use perfectly ripened fruit as the focal point, so that very little added sugar is necessary.
Slice up the peaches, toss with a little sweetener and some warming spices, and then mix up a buttery crumble topping. It’s as simple as that.
If you’re serving this at a gathering, you can wait until you begin dinner to pop it in the oven. Then it will be warm, saucy perfection when it’s time to serve.
It’s also delicious chilled, if you make one for your family and want to eat the leftovers with no hassle! We actually LOVE this peach crumble served for breakfast with some Greek yogurt.
Why You’ll LOVE This:
- PEACHES! I adore all summer fruit, but peaches top the list.
- It’s SUGAR FREE. This dessert is lightly sweetened with a monk fruit sweetener. I promise your family won’t be able to tell! (use discount code SUNKISSEDKITCHEN to receive 20% off your first order!)
- The rich, buttery crumble topping is made with SunButter, which gives it a lightly nutty flavor and a melty texture, while also adding to the nutrition of this nourishing dessert!
- Dessert for breakfast?! YES PLEASE! Layer this peach crumble with ice cream for dessert, or keep it uber healthy with some plain Greek yogurt for breakfast.
What You’ll Need
- Ripe Peaches (Freestone peaches makes them easiest to cut! Frozen peaches work off season.)
- Monk Fruit Sweetener (use discount code SUNKISSEDKITCHEN to receive 20% off your first order!)
- Lemon Juice
- Cinnamon & Ginger
- Sea Salt
- Oat flour (use almond flour as a grain-free substitution)
- SunButter No Sugar Added or Organic
- Chilled Butter
- Monk Fruit Sweetener
- Sea Salt
- Almond Milk (or milk of choice, optional)
SunButter is one of my favorite tricks for healthier baking! It’s a great way to add fiber, protein, and vitamin E to baked goods. These little swaps really do add up in a day of eating.
Sunflower seed butter is allergy friendly, meaning you can add it to cookies and muffins and keep it safe for nut allergy sufferers. I adore these Vegan Oatmeal Cookies and Gluten Free Muffins with a Sunbutter Filling!
Hop on over to the SunButter website to see where you can purchase it near you!
How to Make Peach Crumble
Step 1: Thinly slice the peaches and add them to a bowl. I leave the skins on my peaches. If your peaches have bruised skins, peel them before slicing.
Step 2: Add the sweetener, lemon juice, salt, cinnamon and ginger to a bowl. Mix gently to coat peaches.
Step 3: Add the peaches to a baking dish. A 12 inch round or an 9×9 in pan works best.
Step 4: Add the oat flour, arrowroot, sweetener, salt and cinnamon to a food processor, and pulse to combine. Add the butter and SunButter in, and pulse to form crumbles. If yours looks too powdery and doesn’t have nice big crumbles, add a little almond milk 1-2 tablespoons at a time until the mixture has a nice texture.
Step 5: Top the peaches with the crumble topping.
Step 6: Bake the Peach Crumble for about 35 minutes, until the top has begun to brown and the peaches are bubbly.
How to Store & Frequently Asked Questions
How to Store Leftovers
Wrap the leftover peach crumble tightly in plastic wrap or foil, and refrigerate up to 7 days.
Can I Freeze Peach Crumble?
Yes! You can freeze an unbaked or a baked peach crumble to use later. Wrap the dish tightly in plastic wrap, and freeze up to 2 months. Allow to defrost before baking or reheating.
How do I Reheat Gluten Free Peach Crumble?
To reheat leftovers, reheat oven to 400º F and then bake the dish for 15 minutes, until warmed throughout. To reheat an entire frozen peach crumble, first defrost it, and then bake it for 15-20 minutes.
Can I Make Peach Crumble with Canned Peaches or Frozen Peaches?
Either one will work as a substitute for the fresh peaches in this recipe! If buying canned peaches, look for ones packed in juice instead of syrup, and drain excess liquid before using. If using frozen peaches, allow them to sit at room temperature to defrost. If they are still partially frozen when you’re ready to bake the peach crumble, adjust the baking time by adding an additional 5-10 minutes, and be sure the peach filling is bubbling before removing it from the oven.
Can I use sugar instead of a sugar-free sweetener in this recipe?
Yes! Instead of using monk fruit sweetener in the peach filling, use 1/2 cup of brown sugar or coconut sugar. Use 1/3 cup of white sugar or coconut sugar in place of the sweetener in the crumble topping.
How to Serve Gluten Free Peach Crumble
- We love this dessert served warm, so plan on baking it before your dinner and serving it warm. It’s easy to reheat it when ready!
- Vanilla Ice Cream, frozen yogurt, or a non-dairy frozen dessert, like coconut milk ice cream is a delicious topping!
- Keep this totally healthy (and breakfast-appropriate!) by adding protein rich plain Greek yogurt.
Other Summer Fruit Dessert Recipes
Healthy Peach Crumble
- 6 large peaches (about 2 1/2 pounds)
- 1/4 cup monk fruit sweetener can sub brown sugar, coconut sugar, or maple syrup
- 2 tablespoons lemon juice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon sea salt
- Thinly slice peaches. It's okay to leave the skin on. Peel the peaches if the skins of your peaches have begun to go bad.
- Preheat oven to 400º F.
- Add peaches to a bowl along with sweetener of choice, lemon juice, spices and salt. Toss to combine, being gentle with the peaches.
- Add the peaches to a 9×9 or a 12-inch round baking dish.
- Top the peaches with the crumble topping in an even layer. Bake the crumble for about 35 minutes, or until the peaches are bubbling and the topping has begun to brown.
- Allow to cool 15-30 minutes prior to serving warm. See notes for reheating. It's delicious served chilled also!
- Into a food processor bowl, add oat flour, arrowroot, sweetener of choice, cinnamon and salt.
- Add in the SunButter and chilled butter, and pulse to combine into a crumble. If necessary, add almond milk 1 tablespoon at a time, and pulse to combine, until the desired sized crumbles are formed. This is not necessary if using maple syrup as a sweetener, but is helpful if using a powdered sweetener.