Fruit Crisp with Gluten-free Crumble Topping

White bowl filled with peach and blueberry crisp--oatmeal and nut topping and a scoop of vanilla ice cream. The white countertop is strewn with almonds, fresh blueberries and oats.

4.85 from 20 votes

Fruit Crisp with Gluten-free Crumble Topping

Fruit Crisp with Gluten-free Crumble is easy to make with pantry ingredients and fresh or frozen fruit. Use a combination of fruit and berries for a delicious crisp that everyone will adore.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 265kcal

Author: Debra Klein

Equipment

Ingredients

For the fruit filling

6 cups fruit*
2 Tablespoons arrowroot powder
2 Tablespoons maple syrup*
1 Tablespoon lemon juice

For the Topping:

1 cup old fashioned rolled oats
½ cup ground flax seeds
¼ cup hemp seeds
½ cup chopped walnuts*
¼ cup pure maple syrup
2 teaspoons ground cinnamon
½ teaspoon sea salt*
1 orange* zested and juiced

Instructions

Preheat oven to 350. Use 9" pie plate or cast iron skillet. OR 11" X 7"rectangle pan.
MAKE THE FILLING: Cut peaches in half, remove pit and thinly slice. Cut into ¼" slices (or cut into large dice). Wash berries. Add fruit and berries to medium sized bowl. Sprinkle on the arrowroot and gently mix. ADd the lemon juice and maple syrup. Toss gently and then transfer to baking dish.
PREPARE TOPPING: Use the same bowl to make the topping. MIx rolled oats, flax seeds, hemp seeds, chopped nuts, cinnamon, and salt to bowl. Mix. Zest orange over bowl, squeeze out the juice and then add the maple syrup. Stir until just combined. It will be pasty, and clump together.
Scoop the crisp topping evenly over fruit filling. It's OK if it doesn't fully cover the fruit. Leave large clumps intact.
Place baking dish onto rimmed baking tray to catch anything that may bubble over. Bake in preheated 350 oven for 45 minutes, until fruit is bubbling at the edges.
Serve warm or at room temperature.
Refrigerate any leftovers for up to 5 days, or freeze baked crisp for up to 3 months.

Video

Notes

FRUIT: Use stone fruit that is in season (peaches, nectarines, plums or apricots), or apples or pears. Alternately, use frozen fruit....straight from the freezer, no need to defrost. Combine with fresh or frozen berries. I used 4.5 cups sliced peaches with 1.5 cups fresh blueberries in the photos.

NUTS: I used walnuts in these photos. Pecans or almonds also work well. For a nut free version, use pumpkin seeds.

SALT: If cutting back on sodium, OK to omit the salt in the topping, otherwise, do include...it brings out extra flavor in the nut topping.

ORANGE: Substitute ¼ cup orange juice.

FRUIT FILLING: If your fruit is super ripe, or if your prefer a less sweet crisp, you may not need the maple syrup. Mix the fruit with the arrowroot and lemon juice...taste. If not sweet enough, add the maple syrup. The fruit will get a bit sweeter as it cooks and releases it juices.

Nutrition