This gluten free peach and blackberry crumble is also vegan! Special thanks to Delicious Living for supplying me with this awesome recipe to share on Celiac and the Beast! I love a good crumble, and this one uses brewed rooibos tea to make this extra special.
This crumble is a Delicious Living staff-favorite dessert! It’s so easy to make in a slow cooker!
Ingredients for Gluten Free Peach and Blackberry Crumble
- Oil for greasing (vegetable or avocado oil)
- 5 cups sliced peaches, (fresh or frozen)
- 2 cups blackberries, (fresh or frozen)
- 1/2 cup rooibos tea, (brewed )
- 2/3 cup Sucanat sugar – if you don’t have, use coconut sugar
- 1 teaspoon ground cinnamon
- 1-1/2 cups gluten-free rolled oats
- 1/2 cup gluten-free oat flour
- 1/2 cup sunflower seeds (toasted) – or use chopped toasted pecans
- 1 teaspoon sea salt
- 6 tablespoons unsalted butter (melted) – or plant-based dairy-free substitute
Directions for Gluten Free Peach and Blackberry Crumble
- Lightly grease a 4-quart slow cooker’s ceramic crock insert – or use a disposable crockpot bag!
- In a bowl, combine peaches, blackberries, vanilla and tea.
- In a separate bowl, combine Sucanat and cinnamon; sprinkle half over fruit and stir. Pour fruit mixture into slow cooker.
- To remaining Sucanat-cinnamon, add oats, oat flour, seeds, salt and butter; mix with a fork to form crumbs. If it seems too dry, stir in a little more melted butter. Sprinkle evenly over fruit.
- Cover slow cooker, venting slightly with a wooden spoon, and cook on low for 3-1/2–4 hours. PRO TIP: Venting the slow cooker while the crumble cooks prevents condensation from forming on the lid.
**Disclaimer: I am a New Hope Blogger, occasionally posting content from New Hope Network, including Delicious Living magazine.**