Yakityak's Gluten-free Peach Blackberry Crumble
This dessert is wonderful late in summer, when the peaches are still in the market... but maybe they're starting to be of lesser quality. I think of it as sort of a last hurrah for peaches for the year. You do not need to peel the peaches (as you would for a pie).
I do my best to avoid substitutions with inferior ingredients to meet dietary restrictions. I think it's better to find recipes that naturally exclude the problem ingredient because the outcome is tastier. A crumble really doesn't need wheat flour by definition and actually benefits from the flavor of almond flour, which makes this recipe taste like it was always meant to be this way... because it was.
Ingredients
- 4 ripe peaches, sliced
- 1 ½ cups blackberries
- ⅓ cup brown sugar
- 2 tbsp cornstarch
- pinch of salt
- splash of vanilla
- TOPPING:
- 1 cup gluten free rolled oats
- ¾ cup almond flour
- ½ cup chopped pecans
- ½ tsp cinnamon
- 6 tblsp cold butter, cubed
- pinch of salt
- CARAMEL SAUCE:
- 1 cup granulated sugar
- ½ cup heavy cream
- 4 tblsp butter
- pinch of salt
Method
Preheat the oven to 375° F.
Toss the fruit with the sugar, cornstarch, salt and vanilla, and spread it in a deep baking dish.
Rub the topping ingredients together until you get coarse butter clumps, then scatter it over the fruit.
Bake at 375° F for about 40-45 minutes until the top is golden and the fruit is bubbling.
While the fruit is baking, make the salted caramel sauce: melt the cup of sugar over medium heat until it's a deep amber, and then carefully whisk in ½ cup of warm heavy cream, 4 tablespoons butter and a pinch of salt.
To serve: portion out the crumble and drizzle with the caramel sauce. You can toss a few extra nuts on top if you want.