I found a tasty Peach Crumble Recipe the other day while searching for a way to use up some fruit that I had in my fridge. I adapted it slightly to include strawberries and make it gluten-free (notes on my adaptations below) and it turned out great. I have only tried it with my minor fruit adaptation, but I bet you could swap in just about any fresh in season fruit or berry and have a simple and delicious dessert on your table in no time. Serve it with vanilla ice cream for an extra indulgent treat, or for breakfast try adding a spoonful of the crumble to the top of your oatmeal or Greek yogurt for a twist on your usual morning fare.
The original recipe can be found here. If you’d like to follow my adaptations, here’s what I did differently:
- I only had two peaches on hand so I added a couple handfuls of quartered fresh strawberries to fill the dish. The recipe calls for 6 cups of fruit, but I think I had closer to 4 cups and it still turned out great.
- For the flour portion I used my favorite Carol’s Gluten Free Flour and kept the measurements the same.
- For the salt I used fleur de sel and added in an extra pinch – yum!
- I left the egg out of the topping portion (I didn’t have any in my fridge) and I think it still turned out excellently. Instead of pouring the melted butter over the dry flour topping (as the recipe instructs), I mixed both the butter and topping ingredients together in a bowl with a fork until it was a coarse crumbly texture and then sprinkled it over the top of the fruit.
- When I make this again, I will probably decrease the amount of lemon zest slightly but the flavor is great with the fruit, so I won’t take it out entirely.
I hope you have a chance to give this tasty recipe a try. If you use different fruits in yours I’d love to hear how it turns out. xo Ez