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Refined Sugar Free Peach Crumble

Juicy peach filling sweetened with maple syrup and thickened with arrowroot, topped with a golden crispy almond and oat flour crumble made with coconut sugar and melted butter. No refined sugar, naturally gluten free, works with fresh or frozen peaches.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
SERVINGS: 10

Ingredients

For the peach filling:

  • 3 cups sliced peaches fresh or frozen and thawed
  • 2 tbsp maple syrup
  • 1 tbsp arrowroot powder or cornstarch
  • 1/2 tsp cinnamon
  • Pinch of nutmeg
  • 1 tsp vanilla extract

For the crumble topping:

  • 1 cup oat flour
  • 1 cup fine blanched almond flour
  • 1/2 cup coconut sugar
  • 1/2 cup butter melted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

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  • Preheat oven to 350°F. Lightly grease an 8x8 or 9x9 baking dish.
  • If using frozen peaches, thaw completely and pat thoroughly dry with paper towels.
  • Add peach slices directly to the greased baking dish. Pour maple syrup, arrowroot, cinnamon, nutmeg, and vanilla over the peaches and toss until every slice is evenly coated. Spread into an even layer.
  • In a medium bowl combine oat flour, almond flour, coconut sugar, and salt. Pour in the melted butter and vanilla and mix with a fork or hands until crumbly with a mix of small and medium chunks. Do not overmix into a dough.
  • Scatter the crumble topping evenly over the peaches, leaving visible chunks for texture. Do not press down.
  • Bake uncovered at 350°F for 35 to 40 minutes until the top is golden brown and the filling is actively bubbling around the edges. For extra crispiness, broil for 1 to 2 minutes at the very end and watch closely.
  • Cool for 20 to 30 minutes before serving. Serve warm with vanilla ice cream, Greek yogurt, or whipped cream.

Notes

Store covered at room temperature for up to 24 hours, then in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven or air fryer to crisp the topping back up.
To freeze: Freeze baked crumble in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat at 350°F for 15 to 20 minutes.
Frozen peaches: Always thaw and pat completely dry before using. Extra moisture is the main cause of a soggy crumble.
Do not press the topping down. Keep it loose so steam can escape and the topping crisps properly.
Fine blanched almond flour only. Almond meal makes the topping gritty.
To make ahead: Assemble through step 5, cover, and refrigerate up to 24 hours. Add 5 to 10 minutes to the bake time from cold.
Dairy-free: Substitute melted coconut oil for butter, same amount.
 
 

 

Nutrition

Serving: 1 | Calories: 255kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 114mg | Fiber: 3g | Sugar: 12g | Vitamin A: 435IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg