I have had peaches on my mind since I made my Mango Tango Grilled Chicken last week, so I knew I wanted to make some kind of a Peach Pie or Peach dessert.
Unfortunately, I don’t have the best pie making skills! I love pie (and my husband does too). but whenever I try and make a homemade pie it never turns out well. But I am very good at making crisps & crumbles.
This recipe can be made using either ramekins or a casserole dish. I chose to use the ramekins for this one because I love it when I get to make desserts using my ramekins.
And of course for the topping you gotta have whipped cream! So I made my Dairy Free Coconut Whipped Cream. But a dairy free Ice Cream would taste great too! Oh yeah, and if you need an easy recipe for homemade Coconut Whipped Cream please be sure to visit the Tasty Alternatives section under Kitchen Resources. This is a brand new section on my blog that will have tutorials & tips for more healthier & tasty alternatives if you have certain food restrictions.If you love Peach Pie then you will love this #glutenfree #dairyfree Peach Crumble. Click To Tweet
For the Filling Ingredients:
5 Peaches, peeled, pitted, and cut into wedges
1 tbsp. Fresh Lemon Juice
3 tbsp. GF Flour
1/4 Cup Granulated Sugar
1/2 tsp. Vanilla
1 tbsp. Freshly Grated Ginger
For the Crumble Topping:
3/4 Cup GF Oats
3/4 Cup GF All Purpose Flour
3/4 Cup Brown Sugar
Pinch of salt
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
6 tbsp. DF Butter, diced into cubes
1/2 Cup Chopped Pecans
DF Coconut Whipped Cream (Optional)
Preheat oven to 350 F.
In a large bowl, combine the peaches and the lemon juice. Add the remaining filling ingredients to the bowl and gently toss to combine.
In a separate bowl, stir together the crumble topping ingredients until small clumps are formed.
Grease the bottom and sides of your ramekins. Place the peach filling on the bottom, followed by the crumble topping.
Bake for 35-40 min. or until topping is crisp and starts to brown.