Ah, this is long overdue! You will have to excuse my tardiness with all of the chaos of moving right now (packing really is the worst you guys!) However, with Fourth of July coming up, i knew I had to make sure that I shared this with you, because wow. We made this twice in a week it was so good. Once for Father’s day, and once before my brother left to go back to LA. It was so good everyone was fighting each other for the leftovers. That is actually not an exaggeration.
And before you get upset and tell me how there is waaaay too much sugar and fat in this- sorry, not sorry. ONE: it feeds 10 people- even very hungry ones like the people in this house! TWO: It’s dessert!! You won’t be sorry, I promise!
A couple of things- I used Peaches and strawberries both times I made it. The first time, because I used what I had and the second time I did it because the first combo was SO good!! BUT! You guys, you could use anything. Berries are majorly in season right now and so is a gorgeous selection of stone fruit- use your imagination and you can’t go wrong!
I used the 1:1 Bob’s red Mill flour in the light blue bag, and I am really glad that I did. It wound up giving the crumble a lovely crispness to the chunks of the crumble that lasted even after the leftovers were in the refrigerator overnight. One of the keys, besides that variety of flour are the quick cook oats. I didn’t want this to feel like the oat crisp that is Here is a picture of what the dough looked like before I baked it:
OK! I hope you enjoy your Fourth of July- it will be the last week or so we are in our house, which is just nuts. I will be back on here soon enough though!
- 3 cups all-purpose 1:1 gluten-free flour (i used 1:1Bob’s Red Mill in the light blue bag)
- 2 cups QUICK COOK gluten-free oats
- 1 ½ cups sugar
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 ½ cup butter flavored shortening or coconut oil
- 10 cups chopped peaches and strawberries
- Preheat the oven to 350 degrees, and you will need a deep 9x13 inch baking pan (like you would use for a lasagna) which I like to place on a baking dish to collect any overflow juices.
- Add the chopped fruit to the bottom of the baking dish. I like to use about half peaches (5-6 depending on the size) and half strawberries.
- In a large mixing bowl, combine the dry ingredients and then add the shortening and using clean hands you want to just kind of “scrunch” the fat into the dry ingredients until you have large clumps of crumble topping holding together.
- Add the crumble topping to the top of the fruit (it will be a thick coating over the fruit.) Place the crumble in the oven and bake at 350 degrees for 90 minutes until the topping is golden and the fruit is bubbling. Serve the crisp hot or at room temperature.
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This sounds wonderful! The fresh berries are just coming out here in the PNW! Also, I just moved 2 weeks ago after being in my house for 18 years, I didn’t think I had much “stuff” but oh mylanta, did I ever! I totally feel your pain!
yes! 100%!!!
Heather,
Do you think you could use all cherries for this? I am awash in sour cherries and this sounds delicious.
YES!! I bet that it would be amazing!!
thank you – i’ll let you know how it turns out!
Heather, one more question. You mix the sugar in with the crumble topping? Hmmm, I’ll probably need to add some additional sugar to the sour cherries themselves. Any advice on that?
Jennifer- I actually thought that- it might help to add 1/4-1/2 cup if they are seriously sour!
This was amazing. I did add a 1/2 cup sugar to the sour cherries plus a bit of tapioca starch to thicken as cherries are very liquidy. This recipe is definitely a keeper. Thanks.