Recipe By sunmn
Published Jun 19th
Prep 20m Cook 40m Additional - Ready In 1h
Servings 1 11x7-inch crumble Calories 202.6

When juicy summer-ripe juicy peaches are available, delight your dinner guests with this amazing dairy- and gluten-free peach crumble.

Recipe Ingredients

  • 6 cups peeled, sliced fresh peaches
  • ¼ cup packed brown sugar
  • 3 tablespoons gluten-free all purpose baking flour (such as Pillsbury™)
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • ½ teaspoon grated lemon zest
  • 1 cup gluten-free all purpose baking flour (such as Pillsbury™)
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 egg, beaten
  • ½ cup melted coconut butter

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow 11x7-inch baking dish.
  2. 2 Place sliced peaches in the prepared baking dish. Mix together brown sugar, flour, cinnamon, lemon juice, and lemon zest in a small bowl; sprinkle over peaches.
  3. 3 Mix together flour, sugar, baking powder, salt, and nutmeg in a medium bowl for the topping. Stir in egg until mixture resembles coarse crumbs; sprinkle topping over peaches. Drizzle melted coconut butter evenly over topping.
  4. 4 Bake in the preheated oven until peach juices are bubbling and topping is golden brown, about 38 minutes.

Nutrition Facts

  • Calories 202.6
  • Carbohydrate 37.3 g
  • Cholesterol 13.6 mg
  • Fat 6 g
  • Fiber 2.9 g
  • Protein 2.4 g
  • Saturated Fat 4.7 g
  • Sodium 100.9 mg
  • Sugar 25.5 g

Chef's Notes

You can use coconut oil in place of coconut butter, if you prefer.


  1. This had great flavor in my opinion. The only thing that would have made it better was if it had more "juice" in the peach portion. I am allergic to coconut so I used regular, unsalted butter. I left out lemon zest bc I didn't have any at home. I will definitely make again