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!

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.**

Tagged: Delicious Living, gluten free, New Hope Blogger, Slow Cooker, vegan