Peach and Raspberry Coconut Crumble

gluten free peach raspberry crumble

This quick and easy dessert is gluten-free, dairy-free and totally delicious

These crumbles are the brainchild of Donna Hay but I’ve reduced the sugar and swapped fresh peaches for tinned because a) it’s easier b) it’s cheaper and c) then this dessert can be enjoyed all year round! 

gf peach raspberry crumble

I love that the ingredients is a who’s who of pantry/freezer staples and it can be thrown together literally at a moment’s notice. It’s one of those recipes that is super easy but tastes so fancy. It’s also great for people with allergies who can skip the gluten or dairy but have all the taste! 

What are your go-to pantry staples? Do you have a favourite fruit combination?

gluten free peach raspberry crumble

Serves 4

Ingredients

1 x 410g tin peaches in natural juice, drained

125g fresh or frozen raspberries

2 tablespoons maple syrup

Vanilla ice-cream, to serve

FOR THE COCONUT CRUMBLE

1 ½ cup (110g) shredded coconut

50g caster sugar

1 egg white

gluten free peach raspberry crumble

How to

  1. Preheat oven to 160C.
  2. Place the peaches and raspberries in a small bowl and drizzle with maple syrup. Gently stir to combine. Divide the fruit between 4 ovenproof ramekins.
  3. To make the coconut crumble, place the coconut, sugar and egg white in a bowl and mix to combine. Spoon the coconut mixture over the fruit and bake for 15-20 minutes or until the crumble is lightly browned.
  4. Serve warm with vanilla ice-cream or dairy-free sorbet.

gluten free peach raspberry crumble