Gluten-Free Cranberry Peach Crumble

Who doesn't love a warm-from-the-oven fruit crisp or crumble? I'm a big fan. Obviously. Here's why. Tender, juicy melt-in-your mouth fruit. Brown sugar. Cinnamon. No eggs! No dairy. Which crowns it with precious vegan recipe status.

And Darling- best of all? Embarrassingly easy. No wrestling with stick-to-itself plastic wrap and rolling out finicky fall-apart gluten-free pie dough that I am sorry to tell you almost never tastes like the real thing. My nose would be growing like a woody on a sixteen year old at Beowulf if I told you any gluten-free pie crust I ever made was worthy of anything but scraping off the filling. And besides. Who needs the hassle? The holidays are stressful enough. All the family mishigas.

I'm over it.

Easy and tasty is my kind of dessert. Sometimes I make fruit crumbles in a glass pie plate. It even (sort of) then resembles a pie. If you squint. Or had a vodka martini or two. Sometimes I bake crisps in individual baking dishes. It's all good.

Cranberry Peach Crumble Recipe

Cranberries alone can be one big tart fest. So I pair them with whatever sweeter fruit I have on hand- apples, pears, peaches. Pictured is the pairing of sliced organic peaches with organic whole cranberries. The whole sweet and sour thing was scrumptious.

In a bowl, toss to combine:

2 cups sliced fruit- apples, peaches, pears- or a combo
1/2 heaping cup of whole cranberries- I used organic frozen cranberries, slightly thawed
A good drizzle of agave syrup, to taste
Sprinkle of cinnamon
1 teaspoon of arrowroot starch

For the crumble topping:

Mix together and rub between your palms to create a soft, coarse crumble:

1 cup gluten-free flour mix or pancake mix
3/4 cup organic light brown sugar
1 teaspoon cinnamon
Dash of nutmeg
4-6 tablespoons vegan shortening or light vegetable/olive oil- as needed

Preheat the oven to 350 degrees F.

Schmear a deep 9-inch pie plate (or four individual baking/serving dishes) with vegan shortening.

Sprinkle a scant handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the fruit mixture; add all the liquid. Top with the remaining crumble mixture.

Bake at 350 degrees F. in the center of the oven, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown.

Cool a bit on a wire rack before serving warm or at room temperature. Cover and refrigerate leftovers.

The crisp may be reheated in the oven or a microwave, but it truly is best eaten the day you make it.

Serves 4.

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Karina's Note:

For a simply gorgeous cane sugar-free version of this crumble by our lovely and talented Kleja, please wander over to klaydoughdreams.

More fruit crisp and crumble goodness:

Peach Crisp Recipe

Apple & Pear Crisp Recipe
Recipe for Summer Blueberry Crisp