Gluten Free Friday: Blueberry Peach Crumble and a Review of Melt Spread
Recipe type: Dessert
Cuisine: Gluten free
Crumbles are kind of like upside down pie....a crumble topping is really just pastry dough you're too lazy to make a crust with. Which, for someone like me who is terrified of making pie crust, makes them PERFECT. This recipe used frozen peaches and blueberries, but fresh would be marvelous. It just happened to be what I had on hand.  Servings: 4 at 376 calories and 10 grams of fat.
  • 2 cups frozen peaches
  • 2 Tbs lemon juice
  • ¼ cup Splenda
  • 1 tsp corn starch
  • 2 cups frozen blueberries
  • For the Crumble Topping:
  • ½ cup all-purpose gluten free flour
  • ¼ cup sugar
  • 2 Tbsp light brown sugar, lightly packed
  • ½ tsp kosher salt
  • ¼ cup Melt spread (or unsalted butter)
  1. Preheat the oven to 350 degrees F.
  2. Place the peaches and blueberries in a large bowl with the lemon juice, splenda, and corn starch.
  3. Toss well.
  4. Allow the mixture to sit for 5 minutes while you work on the topping.
  5. For the topping, combine the flour, sugars, salt, and butter in a food processor or use a pastry cutter until the mixture is the size of big crumbles.
  6. Pour into a pie dish, then sprinkle the crumble mixture evenly over the fruit.
  7. Bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly.
  8. Serve warm or at room temperature.
Recipe by Kait Nolan at