Blueberry Peach Throw-Together Crumble (Gluten-free, Vegan!)

Hello my friends! It’s been a while.

Summer is always busy… I should be honest though, I think every person on this planet knows that’s not necessarily true in this case. Here are some updates.

I, the queen of risk aversion, decided to quit my job and start a new one in the middle of a global health crisis. While it was in the works since around Christmas time, it was a mix of emotions, telling my manager the week after my state (and surrounding states) decided to implement a stay-at-home order, that I would be giving up a job I’ve held for several years to start a new one, with limited understanding of what even the following week would look like in today’s world. It was the best decision for me, keep moving forward!

Back to food. I have made a few things. Peaches and blueberries are in season, and I couldn’t think of a better way to use my almost-turning-the-corner peaches sitting on my counter than to chop them up and smother them with some crusty goodness. I dumped a carton of blueberries in for good measure, because why not?

Total transparency, this looks like shit – but it tastes really good. Yours probably won’t be hideous, but I took mine out of the oven to go outside and put it back in, totally not the way to do things. I’m flex eating at the moment (read: my diet is mostly White Claw, which I do not advise, but this is a hurdle I am not willing to get over just yet) so I wasn’t concerned about strict paleo, but this IS gluten free and vegan. Enjoy!


Blueberry Peach Throw-Together Crumble (Gluten-free, Vegan!)


Prep time: 15 min

Cook time 20 min





For the filling

  • 4-5 ripe (but not mushy!) peaches, peeled and pit removed, sliced in ¼ inch pieces
  • 1 cup blueberries, rinsed
  • 2 heaping tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp lemon juice


For the crumble

  • 2/3 cup almond flour
  • 1/2 cup gluten-free steel cut oats
  • 2 heaping tbsp coconut sugar
  • 1/2 cup vegan butter, frozen and chopped into cubes or pieces (if not strict in diet, can substitute regular butter, refrigerated and cut into 1/2 inch cubes
  • 1 heaping tsp cinnamon
  • 1/8 tsp sea salt



  1. Preheat oven to 350 degrees. Spray an 8×8 pyrex dish with coconut oil or your preferred fat, set aside.
  2. In a large mixing bowl, mix together your fruit filling, coconut sugar, vanilla, cinnamon and lemon juice, stirring gently. Set aside.
  3. In a separate bowl, mix together all of your crumble ingredients, pressing the flour and oats into the butter, mixing until you achieve a sand-like consistency.
  4. Pour your fruit mix and spread into an even layer into the pyrex dish. Next, evenly pour your crumble mixture over your fruit layer, evenly covering the fruit.
  5. Bake until crust starts to brown, about 20-25 minutes.





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