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Rhubarb, Peach, and Blueberry Crumble

I love this time of year, as fruits and vegetables are being freshly harvested. I get the most pleasure from going to the farmers market or the farm stand a few times a week and get all the fresh produce. I used to love making pies but being gluten-free makes it a bit difficult having a very good gluten-free pie crust. Which honestly to me is like a godsend as the inside of a pie is the best part of it all anyway. Who says you need crust on a pie or for that matter cheesecake? So instead of fighting and making a decent pie crust, I make a fruit crumble. Made with oatmeal, almond flour coconut oil and maple syrup, crispy brown rice and vanilla. The preparation time is cut in half and it tastes delicious. With this recipe you can use any fruit you have handy or, whatever is in the season the crumble will go with anything. I even like to play around with the crumble sometimes and add nuts or chia seeds or hemp seeds or all of them. If you make an apple crumble you could even add raisins or dried cranberries to the crumble part instead of the apple mixture.

For today’s summer crumble I used farm fresh peaches, blueberries and rhubarb. The rhubarb brings a nice tangy taste to the sweetness of the other fruits and the maple syrup. It tastes good just the way it is, or if you have a sweet tooth today you could add a scoop of vanilla ice cream, or if you want to be on a healthier side, add a spoon of plain yogurt to the mix. Either way, you will love this recipe.

What you need:

Preheat oven to 350F,

One deep 9-inch pie plate, I like to use stoneware for my baking. If you don’t use stoneware, you should cover the pie plate with a bit of coconut oil so it won’t stick to the plate!

For the filling;

  • 3 peaches
  • 3 stalks of rhubarb
  • 1 ½ cups of blueberries
  • 1 tablespoon of vanilla

Cut the fruit into bite-size pieces, combine right in the pie plate with the maple syrup, set aside.

For the crumble:

  • 1 ½ cups of gluten-free rolled oats
  • ½ cup Almond Flour
  • ½ cup crispy brown rice (I like Erewhon they are the closest in texture to the original Rice Krispies)
  • 4 tablespoons Coconut oil melted
  • 2 Tablespoons Maple Syrup (local is always the best)
  • 1 Teaspoon Vanilla extract

Combine all ingredients in a bowl and mix well.

Top fruit mixture with crumble. Spread evenly and bake at 350F for about 45 min, or until fruit is bubbly.

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So delicious and summery!

This is what I call easy-peasy gluten-free baking. Once you eat this summer crumble you won’t miss pie again. I hope you will try this recipe, let me know how much you like it. I thank you so much for stopping by, till next time.