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Peach and Blueberry Crumble (Gluten Free)

By: Shari Cole of Gluten Free & Fabulous

Peach and Blueberry Crumble (Gluten-Free) - This is the ultimate in gluten free survival food because just about everyone, including vegans, can indulge in this recipe from Shari Cole of Gluten Free & Fabulous.

Cooking MethodCasserole


  • 1 pint blueberries
  • 2 cups peaches, pits removed and then cut into quarters
  • 2 tablespoons lemon juice
  • 2 teaspoons gluten-free vanilla extract
  • 2 tablespoons tapioca flour
  • 1/4 cup organic sugar
  • 1/2 cup almond flour
  • 1/2 cup quinoa flakes
  • 1/2 cup sorghum flour or brown rice flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar, tighly packed
  • 1 cup Earth Balance, frozen (an hour before you begin)


  1. Preheat oven to 375 degrees F.
  2. Preparing the filling:  Mix peaches and apricots in a large bowl.  Sprinkle the lemon juice and vanilla extract and toss.  Coat the fruit with the tapioca flour, until the mix is pasty.  Toss in the sugar and stir well.
  3. Baking the filling:  Pour the prepared filling into a buttered pan.  You will need about an inch of room after you have poured the filling.  Put it into the oven and bake for 30 minutes, or until the fruit is fork-tender and the juices are starting to run.
  4. Preparing the topping:  As the fruit is baking, put together the crumble topping.  Combine the almond flour, quinoa flakes, sorghum flour, cornmeal, baking powder and salt.  Sift them into another bowl.  Add brown sugar and stir well.
  5. Take the butter out of the freezer.  Grate butter into the flowers and sugar.  The butter has to be frozen for this to work.  This will make the pieces of butter small and easy to combine with the flours.  Work the small pieces of butter into the flours with a fork.  When the topping is well mixed, you are complete.
  6. Baking the crumble:  When the fruit is thoroughly baked, spoon the crumble on top of the fruit, making sure to cover it all.  Put dish back into oven.  Bake for an additional 15 minutes or until fruit is bubbling and topping is browned.  Let cool for at least 15 minutes before eating.

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