Seasonal summer gluten-free peach and mango crumble with pecans, pine nuts and dairy-free vanilla coconut ice cream
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1 Crumble

Peach, Mango & Cardamom Crumble

This perfectly sweet, nutty, gluten-free peach & mango crumble (or “crisp” – same same!) is summer in a bowl! So decadent yet so nourishing, it doubles as breakfast. Serve topped with creamy vanilla ice cream or yogurt and a sprinkle of hemp seeds for an extra protein punch. If you miraculously have leftovers (or want to prepare dessert in advance), the crumble keeps for up to 3 days in the fridge – just reheat and devour!

Gluten-free, Refined Sugar-free, Vegan & Dairy-free optional

 

Portioned ingredients for gluten-free peach, mango and pecan crumble

 

Ingredients

Filling

  • 3 large & ripe peaches (any variety), pitted and cut into 1” pieces
  • 1 ripe mango (ideally alphonso but any variety works), peeled, pitted and cut into 1” pieces (*or another 2 peaches)
  • Optional: 1 tbsp maple syrup (if you like your crumble on the sweeter side)
  • Optional: tiny pinch vanilla bean powder

Topping

  • ¼ cup (25 g) millet, sorghum or brown rice flour
  • 3 tbsp (20 g) teff flour (*or the same amount of any of the above flours)
  • ⅓ cup (35 g) almond flour
  • 1 tbsp (7 g) tapioca or arrowroot flour/starch
  • ½ cup (55 g) rolled oats (certified gluten-free if needed)
  • ½ cup (60 g) pecans, roughly chopped (or sub 20 g pecans with the same amount of pine nuts)
  • ¼ cup + 2 tbsp (55 g) coconut sugar
  • ½ tsp ground cardamom
  • ¼ tsp fine sea salt
  • 2 tbsp (24 g) coconut oil, softened
  • 3 tbsp ( 36 g) ghee, softened (*or the same amount of coconut oil to keep vegan)

For Serving (optional)

  • Vanilla ice cream or Greek yogurt (dairy or dairy-free)
  • Bee pollen (omit to keep vegan) or hemp seeds, for sprinkling

instructions

  1. Preheat oven (with rack in the centre) to 350ºF / 175ºC.
  2. Lightly brush a 9” x 9” (or round 9”) baking dish with coconut oil.
  3. Filling: In a medium bowl, toss together all of the filling ingredients and pour into the prepared pan. Set aside.
  4. Topping: In a large bowl, combine all of the topping ingredients except the oil and ghee and stir to combine. Add the oil and ghee and using your clean hand or a fork, mix until no dry spots remain and clumps form.
  5. Top the peach and mango mixture with the crumble topping, distributing evenly and sprinkling loosely – do not pack it down. Bake for 25-30 minutes, until the fruit is bubbling and the topping is golden brown.
  6. Serve warm scooped into small bowls with ice cream, yogurt or other toppings of your choice.

Do ahead: Crumble can be baked 2-3 days ahead. Store in the fridge and reheat to serve.

Close-up of gluten-free peach and mango crumble before baking

 

Close up of gluten-free peach and mango crumble with pecans and pine nuts after baking

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Ruth Elnekave, CNP

Ruth Elnekave, CNP

Ruth Elnekave is a Toronto-based chef, holistic nutritionist, culinary instructor and founder of Joyà and online wellness & lifestyle magazine The Joyà Life. Her projects are fuelled by one main goal: to spread the pure joy experienced when sharing and savouring delicious, real food. For more, visit Joya.ca.

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