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Peach Raspberry Crumble (gluten free, dairy free, egg free, soy free, vegan)

September 1, 2012 By Jessica

If you live in Southern California then you know how hot it was today, WOW! It was 103 degrees today. 103 degrees on October 1st. By the way Happy Vegetarian Day to all the vegetarians out there!

Fortunately, there wasn’t any homework for the kids today so I made this quick Peach Raspberry Crumble. I decided to add frozen raspberries to give it a little tartness; blueberries or cherries are other delish options. You can also either make it all peaches, it’s so versatile.

We took advantage of the weather and sat in the backyard for dinner …dairy-free grilled cheese sandwiches with steamed broccoli and this fruit crumble dessert. Simple Monday night dinners are the best. Yes, I will admit, I do have to pinch myself sometimes because of the amazing warm weather we have all year round.

So even though it is officially October – and fall is here – you must try this easy summertime dessert to have one last taste of summer before pulling on those boots. Enjoy!


Peach Raspberry Crumble (gluten free, dairy free, egg free, soy free, vegan)
 
Save Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
An easy warm crumble with a combination of peaches and raspberries made in individual serving sizes or family-size in a casserole dish that is bursting with fruit flavor topped with a crumble that is crisp yet buttery with a hint of cinnamon. A wonderful allergen-free and vegan dessert as a go-to when entertaining a crowd!
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: 10 servings
Ingredients
  • For the fruit:
  • 6 ripe peaches or 2 pounds of frozen peach slices, thawed
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons evaporated cane sugar
  • ⅓ cup Bob’s Red Mill Gluten Free All Purpose Flour
  • 1 cup fresh or frozen raspberries
  • For the crumble:
  • 1¼ cup Bob’s Red Mill Gluten Free All Purpose Flour
  • ⅓ cup evaporated cane sugar
  • ¼ cup light brown sugar, lightly packed
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 3 ounces (about 5 tablespoons) Earth Balance Soy Free Spread
Preparation
  1. Preheat the oven temperature to 350 degrees F
  2. For the filling:
  3. Slice fresh peaches into thick slices, place them into a large bowl. Add lemon zest, lemon juice, sugar, and flour. Toss and combine well. Gently mix in the raspberries. Let the mixture sit for 10 minutes.
  4. Note: I find it unnecessary to immerse fresh peaches into boiling water to make them soft and peel, as some cookbooks may suggest. I did this once following a chef’s advice, then tried it without peeling the peaches, the crumble came out just as soft with the skin on.
  5. Spoon the mixture into the ramekins or small baking cups.
  6. In a medium sized bowl combine all the ingredients and work the margarine with a pastry cutter or with your hands, until it has broken down to the size of peas. It’s okay if there are some larger pieces, it will not affect the baking.
  7. Spoon about 2 heaping tablespoons, more or less, into each ramekin. The crumble should cover the fruit.
  8. Place the ramekins on a baking sheet (to prevent any spill over in your oven).
  9. Bake for 40-45 minutes, until golden brown, and the juices are bubbling. Serve warm or at room temperature. To freeze: cool ramekins completely (at least 2 hours) then triple-ply each ramekin with plastic wrap and store in a freezer-safe ziploc bag. Be sure to label and date it. Can stay frozen for up to 2 months and refrigerated for up to 5 days.
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Filed Under: dessert, vegan Tagged With: dairy-free, dessert, entertaining, gluten-free, soy-free, vegan

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Comments

  1. Quinn says

    December 3, 2014 at 5:18 pm

    I was craving dessert that would be somewhat simple to make so I got frozen peaches and raspberries to try your recipe. I used coconut sugar instead of regular and brown sugars. It came out darker on top and more caramalized but so yummy and satisfied my sweet tooth :)
    Reply
    • Jessica says

      December 3, 2014 at 8:15 pm

      Thank you for Quinn for your comment and glad it came out yummy!
      Reply
  2. Lilly says

    February 22, 2015 at 5:05 pm

    It's freezing here in Montana so I made this amazing warm crumble dessert of yours to warm us up for our Oscar viewing. I just pulled them out of the oven and they are bubbling and smells amazing. Thank you for a fantastic recipe!!
    Reply
  3. Bonnie says

    March 1, 2015 at 7:53 pm

    It is pouring rain in Los Angeles but I don't care I have the best crumble in my hand that I have ever made. Jessica, this is a winner. YUM.
    Reply

Trackbacks

  1. Mediterranean Style Lamb with vegetable sides for Yom Kippur dinner – From Jessica's Kitchen says:
    May 11, 2016 at 9:26 pm
    […] dessert, I made a peach raspberry crumble with some fresh peaches before they go out of season.  It’s a hearty dinner that is sure to […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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