These individual gluten-free crisps combine the natural sweetness of ripe peaches with juicy blackberries, topped off with the crisp and flavorful, grain-free Struesli Original blend. It is satisfying, easy-to-make, and can even be enjoyed for breakfast. (We won’t tell!) Feel free to substitute the fruit for cherries, blueberries, or whatever you have on hand. Explore common reasons why people choose to eliminate gluten from their diets.
Easy Gluten-Free Peach Crisp With Blackberries
Serves 4
Total Time: 25-30 minutes
Ingredients:
- 2 cups fresh blackberries
- 2 cups fresh peaches, cored and medium dice
- 1/2 tsp lemon zest
- 1/8 tsp kosher sea salt
- 1 tsp vanilla extract
- 2 tsp fresh lemon juice
- 2 tbsp maple syrup
- 1 tbsp arrowroot starch
- avocado oil spray or coconut oil for ramekins
Struesli Topping:
- 1 cup Struesli Original
- 1 tbsp coconut sugar
- 2 tbsp arrowroot starch
- 2 tbsp chilled unsalted butter small dice (or vegan butter)
Instructions:
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and lightly spray 4 ramekins (We used 8 ounce, which is one cup) with avocado or coconut oil and place on the lined sheet pan.
- In a medium-sized bowl combine the fruit, lemon zest and juice, vanilla, salt, maple syrup, and arrowroot. The arrowroot starch will coat the fruit and the lemon and salt will help the fruit to release some juice.
- Divide evenly into the 4 ramekins, including the juice.
- Place in the oven and bake for 20 minutes.
- While they bake, put together the topping in a small bowl adding the chilled butter last and using the heat of your fingertips to work in the butter. Put the mixture in the fridge until the fruit has cooked most of the way through.
- After about 20 minutes, carefully remove the baking sheet from the oven and divide the crumble topping evenly among the 4 ramekins and return to the oven for an additional 5 to 10 minutes.
Serve immediately on its own or add a scoop of vanilla or dairy-free vanilla ice cream. Enjoy!
This recipe was created as a collaboration between Elise Museles and Adrienne Lufkin:
Elise Museles is a certified eating psychology and nutrition expert and host of the popular podcast Once Upon a Food Story. As an author, speaker, and mind-body eating coach, Elise’s mission is to empower people to create a healthier relationship with food and their bodies by changing what’s on their plate—and what’s in their minds. For more, visit elisemuseles.com, find mouthwatering photos on Instagram, or check out her book Food Story: Rewrite the Way You Eat, Think, and Live.
Adrienne Lufkin, seasoned private chef and founder of Struesli, combines her love for food, health, and human connection through her recipes. With a background in crafting clean and nutrient-dense meals for clients and her personal struggles with Crohn's Disease and Migraines, Adrienne is passionate about supporting people along their health journeys. Follow Adrienne's brand building experience, delicious recipes, and adventures with her big, fluffy dogs on Instagram.
