Healthy Gluten Free Peach Crumble with Oats and Almond Flour
If you have been searching for a gluten free peach crumble that is genuinely healthy rather than just a traditional crumble with one ingredient swapped out, this is the recipe for you. Every component has been carefully chosen to keep the sugar low, the fibre high and the flavour absolutely front and centre. Fresh, ripe peaches do most of the heavy lifting here because their natural sweetness means you barely need to add anything at all. The topping is golden, crisp and deeply satisfying without a single gram of refined sugar or any wheat flour in sight. It suits coeliacs, gluten-sensitive eaters and anyone who simply wants a lighter dessert that still feels indulgent.
The filling uses fresh peaches tossed with just a small drizzle of pure maple syrup, a squeeze of lemon juice, a pinch of cinnamon and a teaspoon of arrowroot powder to help it thicken into a glossy, jammy base as it bakes. No mountains of white sugar, no unnecessary butter in the fruit layer. The crumble topping is where the magic really happens. Certified gluten free rolled oats bring hearty texture and a good dose of beta-glucan fibre, which research links to better cholesterol and blood sugar management. Almond flour adds a gorgeous nutty depth and healthy monounsaturated fats that keep you feeling full. Coconut oil replaces butter and contributes a very subtle warmth, while a modest amount of maple syrup binds everything together and gives that irresistible caramelised crunch. A pinch of sea salt and ground ginger round out the flavour in a way that makes each bite taste considered and complex.
Fresh out of the oven, this crumble smells extraordinary. The peach layer bubbles up around the edges, thick and fragrant with cinnamon and ginger, while the topping turns a deep golden brown with little clusters that shatter satisfyingly when you press a spoon through them. The contrast of warm, yielding fruit and crunchy topping is everything a great crumble should be. Serve it on its own for a lighter option, or add a generous spoonful of thick coconut yoghurt for a dairy free pairing that works beautifully. A scoop of vanilla nice cream, made from frozen bananas, is another wonderful option if you want to keep the whole dessert refined sugar free and plant based. Leftovers are honestly brilliant spooned over porridge the next morning, with the peaches tasting even more intensely flavoured after a night in the fridge.
From a nutritional standpoint, each serving comes in at a fraction of the calories you would find in a classic crumble made with plain flour, butter and caster sugar. The oats and almond flour together deliver meaningful fibre and protein, helping to slow the release of natural sugars from the fruit and prevent that energy spike and crash that can come from traditional desserts. Using maple syrup rather than refined sugar means the sweetness comes alongside trace minerals like manganese and zinc. Peaches themselves are a wonderful source of vitamin C, potassium and antioxidants including chlorogenic acid, which has been studied for its anti-inflammatory properties. This recipe is gluten free, dairy free, egg free and refined sugar free, making it one of the most inclusive healthy desserts you can bake for a crowd. It genuinely proves that eating well does not mean giving up the recipes you love most.
Ingredients
- 750 g fresh peaches (peeled and sliced about 1cm thick, roughly 5 to 6 medium peaches)
- 1 tbsp pure maple syrup (for the filling)
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp arrowroot powder (or cornflour as an alternative)
- 1 tsp ground cinnamon (divided between filling and topping)
- 120 g certified gluten free rolled oats (not instant oats)
- 60 g almond flour (blanched, not almond meal)
- 30 g raw sunflower seeds (adds crunch and extra fibre)
- 3 tbsp pure maple syrup (for the topping)
- 3 tbsp coconut oil (melted and cooled)
- 0.5 tsp ground ginger
- 0.3 tsp fine sea salt
- 0.5 tsp pure vanilla extract
Instructions
- 1
Preheat your oven to 180 degrees C (160 fan, 350 F). Lightly grease an 8-inch square or similar capacity round baking dish with a little coconut oil.
A ceramic or glass dish gives you the best view of the bubbling edges so you can judge doneness easily.
- 2
Peel and slice your peaches into roughly 1cm wedges. Place them in a large bowl and add the maple syrup, lemon juice, arrowroot powder and half the cinnamon (around half a teaspoon). Toss everything together gently until the peach slices are evenly coated.
If your peaches are very ripe and sweet, you can reduce the maple syrup in the filling to just half a tablespoon.
- 3
Tip the coated peaches into your prepared baking dish and spread them out into an even layer. Set aside while you make the topping.
- 4
In the same large bowl, combine the rolled oats, almond flour, sunflower seeds, remaining half teaspoon of cinnamon, the ground ginger and the sea salt. Stir together until evenly mixed.
Using one bowl for both steps keeps washing up to a minimum and the peach residue in the bowl adds a little extra flavour to your topping.
- 5
Pour in the melted coconut oil, maple syrup and vanilla extract. Stir until every part of the dry mixture is moistened and clumps start to form. You want some chunky clusters, so do not overmix.
If the mixture seems too dry, add one extra teaspoon of coconut oil. If it seems too wet, add a small handful of oats.
- 6
Scatter the crumble topping evenly over the peach layer, making sure to cover the fruit all the way to the edges. Gently press a few clusters together with your fingers to encourage larger crispy bits.
- 7
Bake in the preheated oven for 32 to 36 minutes, until the topping is a deep golden brown and the peach filling is visibly bubbling around the edges of the dish.
If the topping is browning too quickly before the 30 minute mark, loosely lay a piece of foil over the top for the remaining baking time.
- 8
Remove from the oven and allow the crumble to rest for at least 10 minutes before serving. This resting time lets the peach filling thicken up properly so it holds its shape when spooned out.
The crumble will smell incredible at this point. Patience is absolutely worth it.
Nutrition per serving
248kcal
Calories
5.8g
Protein
29.4g
Carbs
12.6g
Fat
4.2g
Fibre
14.1g
Sugar
88mg
Sodium
Pro Tips
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Choose peaches that smell fragrant at the stem end. A peach that smells like nothing will taste like nothing once baked.
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Frozen peaches work in a pinch. Thaw them completely and drain off any excess liquid before using, otherwise the filling can turn watery.
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For extra crunch, add a small handful of roughly chopped pecans or walnuts to the topping mixture.
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Spreading the topping in an even layer rather than dumping it in the centre helps every serving get an equal ratio of crisp topping to soft fruit.
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The crumble is at its textural best within the first few hours of baking. Reheating in the oven at 160 degrees C for 8 to 10 minutes restores much of the crunch after storing.
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Taste your peaches before adding sweetener to the filling. Perfectly ripe summer peaches may need no maple syrup at all.
Frequently Asked Questions
Variations
- •
Peach and Raspberry Crumble
Replace 150g of the peaches with fresh or frozen raspberries. The raspberries add a bright tartness that balances the sweetness of the peaches beautifully and increases the antioxidant content significantly.
- •
Spiced Cardamom Peach Crumble
Add half a teaspoon of ground cardamom to the topping alongside the cinnamon and ginger. Cardamom gives the crumble a floral, almost exotic quality that pairs wonderfully with peaches and coconut yoghurt.
- •
Peach and Ginger Crumble
Finely grate a teaspoon of fresh ginger into the peach filling alongside the ground ginger in the topping. This double ginger hit gives a gentle warmth and is wonderful in cooler months when you want something comforting.
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Nut-Free Version
Replace the almond flour with an equal weight of buckwheat flour and swap the sunflower seeds for pumpkin seeds. The buckwheat adds a pleasantly earthy note and keeps the crumble completely nut free while maintaining a good fibre content.
Substitutions
- •Coconut oil → Vegan butter or regular unsalted butter (Use the same quantity. Regular butter will make the recipe non-dairy-free but works perfectly if dairy is not a concern for you.)
- •Maple syrup → Raw honey or agave nectar (Use the same quantity of either. Honey will make the recipe non-vegan. Agave has a more neutral flavour. Both work well for binding the topping.)
- •Almond flour → Buckwheat flour or oat flour (Use the same quantity. Buckwheat gives a more robust, earthy flavour. Oat flour keeps the taste mild. Both maintain the gluten free status of the recipe.)
- •Arrowroot powder → Cornflour or tapioca starch (Use the same quantity. All three act as natural thickeners for the fruit filling. Tapioca gives the glossiest result.)
- •Fresh peaches → Frozen peaches, thawed and drained (Thaw completely and drain off all liquid before using. The flavour will be slightly less intense but the recipe works well year-round with this swap.)
- •Sunflower seeds → Pumpkin seeds or roughly chopped pecans (All three add crunch. Pumpkin seeds keep the recipe nut free. Pecans add a richer, more buttery flavour and increase the healthy fat content further.)
🧊 Storage
Allow the crumble to cool completely before covering. Store it in the fridge in the baking dish covered with beeswax wrap or an airtight lid for up to 3 days. Reheat individual portions in the oven at 160 degrees C for 8 to 10 minutes to restore the crunch, or microwave for 90 seconds if you prefer. The topping will soften slightly in the microwave but the flavour remains excellent. Not recommended for freezing once baked, as the oat topping loses its texture on thawing.
📅 Make Ahead
Assemble the entire unbaked crumble up to 24 hours ahead and store it covered in the fridge. Bake directly from cold, adding around 5 extra minutes to the total baking time. You can also prepare the crumble topping separately and store it in an airtight container in the fridge for up to 2 days, then scatter it over fresh peaches whenever you are ready to bake.
