If you need an easy and delicious summer dessert, this Paleo Strawberry and Peach Crumble is it! Filled with juicy peaches and sweet strawberries then topped with a delicious grain-free crumble, this allergy friendly dessert is sure to be a crowd-pleasing dessert.
I've been making this gluten free crumble for years and after sharing the recipe with my mom, she's now made it more than me! You could say this is a go-to dessert recipe in our house. We love making it with whatever fresh summer fruit we have on hand.
This peach and strawberry crumble truly highlights the natural sweetness of fruit and has the perfect amount of doughy crumbly topping. The soft fruit filling compliments the crisp topping perfectly for the ultimate bite each time.
Why You'll Love this Paleo Fruit Crumble
- Easy to make: this strawberry peach crumble is always a go-to in our home because it's super easy to make and can be whipped up quickly. So, it's the perfect dessert to make when the cravings suddenly hit or if you need a last minute dish to make or bring to any get together.
- Allergy friendly: besides being an easy dessert recipe, the second best part about this fruit crumble is that is allergy friendly. It is completely gluten free, vegan, Paleo, and Autoimmune Paleo friendly.
- Healthy and low sugar: like all of my recipes, this gluten free crumble is no different! I always focus on creating healthier, lower sugar desserts for those with autoimmune diseases and other chronic conditions. There is only ¼ cup of maple syrup in this recipe and you don't need anymore than that since fruit provides so much natural sweetness. There is also only ¼ cup of oil in the topping, keeping this dessert lower fat than most
Strawberry and Peach Crumble Ingredients
- Peaches: I love using in-season, fresh peaches for the best flavor. Bonus points if you can get them locally, like at a Farmer's Market.
- Strawberries: again, fresh strawberries are best. Ripe strawberries are bursting with sweet and tangy flavor!
- Tapioca or arrowroot starch: this helps thicken the fruit filling so it holds together when served.
- Tigernut flour or almond flour: to keep this recipe nut free and AIP, use tigernut flour, but if you tolerate nuts, you can use almond flour instead.
- Coconut flakes or oats: to keep this recipe paleo and AIP, opt for unsweetened coconut flakes. Use certified gluten free oats for more of a gluten free fruit crisp recipe.
- Maple Syrup, coconut sugar: the unrefined sweeteners used in this strawberry peach crumble. Be sure to use pure maple syrup, not pancake syrup.
- Coconut Oil: the healthy, MCT-filled fat used to keep this dessert fully paleo and AIP.
- Vanilla extract, cinnamon, salt, lemon juice
How to Make Paleo Strawberry Peach Crumble
- Preheat oven to 350F.
- Stir all the fruit filling ingredients together in a large bowl then pour into a 9x9 inch baking dish. Set aside while you make the topping.
- For the topping, whisk together the dry ingredients in a medium bowl.
- Add the maple syrup, 2 tablespoon of oil, and vanilla extract to the flour mixture. Mix to combine. If the dough is too crumbly, add more oil. The dough should be somewhat wet and hold together when pinched.
- Sprinkle the crumble mixture evenly over the top of the fruit and bake for ~30 minutes until golden brown.
- Remove to cool on a wire rack.
- Let cool slightly before serving.
Substitutions and Variations
- Fruit: the grain free crumb topping works great with any seasonal fruit combo (see below for frozen fruit options). I've made this recipe at all times of year with all different fruits. You could use just one fruit for a gluten free peach crumble, for example, or sub in your favorites to make a berry crumble, strawberry-rhubarb crumble, or stone fruit crumble. Save this recipe and use it with apples in the fall!
- Flour: tigernut and almond flour are interchangeable, so use whichever you can tolerate or is accessible to you.
Serving and Storage
You can serve this gluten free fruit crumble warm or cooled, just be sure to add a big scoop of vanilla ice cream or some homemade coconut whipped cream! You could even add some (homemade) caramel sauce on top to take it to the next level!
Place aluminum foil or plastic wrap over the top of the baking dish and store in the refrigerator for up to 5 days. I don't suggest leaving this strawberry peach crisp at room temperature, as the topping will soak up all the juices from the fruit and become soggy.
FAQ
Yes! You can truly use whatever combination of fruit you want. You'll need about 6-8 cups of fruit. I also love making this with rhubarb. The only change you need to make if using rhubarb, is that you'll first want to sauté the rhubarb with the filling ingredients over low heat to soften it slightly. A combination of peaches and rhubarb, strawberry and rhubarb... it's all delicious!
Technically, you can. I suggest de-frosting the fruit first and pouring off the excess liquid. This crumble truly tastes best with fresh fruit, though, and you can't beat ripe peaches and strawberries during the height of their seasons in summer!
If you just want to make a gluten free crumble and don't care about it being completely grain free, feel free to use gluten free oats instead of the coconut. You'll still want to use tigernut or almond flour, though.
More Desserts Using Strawberries and Peaches
Gluten Free Peach and Strawberry Shortcake
Gluten Free Strawberry Raspberry Cake
Paleo Strawberry Peach Crumble
Ingredients
Fruit Filling
- 3 peaches, chopped
- 2-3 cups strawberries, chopped
- 1 tablespoon coconut sugar
- Juice of half a lemon
- 2 tablespoon tapioca or arrowroot starch
Crumble Topping
- 1 ¼ cup tigernut flour or almond flour
- ½ cup shredded coconut or gluten free oats
- ¼ cup tapioca starch or gluten free flour
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup maple syrup
- 2-4 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F.
- Stir all the fruit filling ingredients together and pour into a 9x9 inch baking dish. Set aside while you make the topping.
- For the topping, whisk together the dry ingredients.
- Add the maple syrup, 2 tablespoon of oil, and vanilla extract. Mix to combine. If the dough is too crumbly, add more oil. The dough should be somewhat whet and hold together.
- Sprinkle the topping evenly over the fruit and bake for ~30 minutes until golden.
- Let cool slightly before serving. Keep stored in the fridge.
Ann Marie says
I love this recipe and make it all the time. I just change the fruit as the seasons change. ❤️
Victoria Faling says
Yes, it's a family favorite ;). Finally had to share it!