Gluten Free Strawberry Peach Crumble

Name: Gluten Free Strawberry Peach Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: Butter, (for pan); 2 tablespoons fresh lemon juice ((about 1/2 large lemon)); 1 1/2 tablespoons rice flour, such as Riso Buono; 1 pound medium strawberries, (halved); 1 1/2 pounds yellow or white peaches, (peeled, pitted and sliced* see Cook's Note); 1/2 cup light brown sugar; 2/3 cup rice flour; 2/3 cup old fashioned style oats; 1/2 cup sliced almonds; 1/4 cup light brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt; 1 stick ((1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes); Serving suggestion: whipped cream, (vanilla ice cream or gelato)

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Nothing quite feels like the transition from spring to summer like strawberries and peaches, so this dessert is a celebration of the season! Even better - it's completely gluten free.

strawberry peach crumble

Prep Time

15 minutes

Cook Time

45 minutes

Calories

506

Author:

Giada De Laurentiis

Image of Gluten Free Strawberry Peach Crumble

Ingredients

Butter, (for pan)
2 tablespoons fresh lemon juice ((about 1/2 large lemon))
1 1/2 tablespoons rice flour, such as Riso Buono

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1 pound medium strawberries, (halved)
1 1/2 pounds yellow or white peaches, (peeled, pitted and sliced* see Cook's Note)
1/2 cup light brown sugar

For the Topping:

2/3 cup rice flour

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2/3 cup old fashioned style oats
1/2 cup sliced almonds
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 stick ((1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes)
Serving suggestion: whipped cream, (vanilla ice cream or gelato)

Instructions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch or 7 by 9-inch baking dish. Set aside.
For the filling: In a medium bowl, whisk together the lemon juice and rice flour until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
For the topping: In the bowl of a food processor, combine the rice flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.
*Cook’s Note: The crumble can also be made using 1 pound frozen and thawed whole strawberries and 1 pound frozen and thawed peach slices (plus any thawing juices). Reduce the arrowroot to 1 tablespoon and cook as above.