Gluten Free Peach and Blackberry Crumble

Delicious Living Pear and Blackberry Crumble

This gluten free peach and blackberry crumble is also vegan! Special thanks to Delicious Living for supplying me with this awesome recipe to share on Celiac and the Beast! I love a good crumble, and this one uses brewed rooibos tea to make this extra special.

This crumble is a Delicious Living staff-favorite dessert! It’s so easy to make in a slow cooker!

Delicious Living Pear and Blackberry Crumble

Ingredients for Gluten Free Peach and Blackberry Crumble

  • Oil for greasing (vegetable or avocado oil)
  • 5 cups sliced peaches, (fresh or frozen)
  • 2 cups blackberries, (fresh or frozen)
  • 1/2 cup rooibos tea, (brewed )
  • 2/3 cup Sucanat sugar – if you don’t have, use coconut sugar
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups gluten-free rolled oats
  • 1/2 cup gluten-free oat flour
  • 1/2 cup sunflower seeds (toasted) – or use chopped toasted pecans 
  • 1 teaspoon sea salt
  • 6 tablespoons unsalted butter (melted) – or plant-based dairy-free substitute 

Directions for Gluten Free Peach and Blackberry Crumble

  1. Lightly grease a 4-quart slow cooker’s ceramic crock insert – or use a disposable crockpot bag!
  2. In a bowl, combine peaches, blackberries, vanilla and tea.
  3. In a separate bowl, combine Sucanat and cinnamon; sprinkle half over fruit and stir. Pour fruit mixture into slow cooker.
  4. To remaining Sucanat-cinnamon, add oats, oat flour, seeds, salt and butter; mix with a fork to form crumbs. If it seems too dry, stir in a little more melted butter. Sprinkle evenly over fruit.
  5. Cover slow cooker, venting slightly with a wooden spoon, and cook on low for 3-1/2–4 hours. PRO TIP: Venting the slow cooker while the crumble cooks prevents condensation from forming on the lid.

**Disclaimer: I am a New Hope Blogger, occasionally posting content from New Hope Network, including Delicious Living magazine.**

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