This easy fruit crumble is a mouthwatering combination of fresh peaches and cherries! The gluten free and grain free crumble topping is made of nuts, shredded coconut, and honey. This SCD and Paleo friendly dessert recipe is perfect for summer!
Hi friends! Does anyone else here LOVE easy dessert recipes?! Well, this fruit crumble recipe is simple to make and extremely versatile!
What is a fruit crumble?
A fruit crumble, sometimes called a fruit crisp is a baked fruit dish with an almost streusel-like type of topping (think pie without the hassel of needing to make a crust!). While the fruit bakes and bubbles, the topping gets lightly browned and crisps up ever so slightly. It’s an absolutely mouthwatering dessert using fresh fruit of the season!
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A gluten and grain free crumble topping?
Yep! A combination of nuts, shredded coconut, honey, and coconut oil is all you really need to make the topping for this fabulous summer dessert! I used a combination of walnuts and pecans for this recipe, but any type of nut will work just fine. Just a few tips though…use raw unsalted nuts and get unsweetened shredded coconut.
What kind of fruit should I use?
Here’s the best part of this recipe, you can use ANY fruit or combination of fruit that you’d like! Pretty awesome, right?! I used a combo of peaches and cherries since they’re in season right now but feel free to use berries, apples, pears, mango…you get the picture! You can even use frozen instead of fresh fruit if you prefer. I typically prefer to limit the amount of sweetener used to really let the fruit shine! I do add a touch of vanilla extract and cinnamon to the filling. I find that it gives the dessert a greater depth of flavor.
Traditionally, the raw fruit would be placed in a baking dish, sprinkled with the crumble and baked until cooked. However, since this is an SCD and Paleo version, the ingredients used for the crumble will brown quickly in the oven, this means we need to cook the fruit first on the stove. This ensures that when the crumble is placed in the oven, the fruit will be completely cooked without burning the topping.
I like to serve my fruit crisp in individual ramekins, but a 9 inch baking dish will work too!
Fruit crumbles probably won’t win an award for prettiest dessert but they’re delicious, rustic, and great for feeding lots of people! Top it with a scoop of my Dairy Free Vanilla Cashew Ice Cream and enjoy!
Here are more easy desserts!
If you’ve made this recipe, be sure to leave a comment and star rating below!
- 1 lb peaches (skins removed and chopped)
- 1 lb cherries (seeds removed)
- 2 Tbsp honey
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 cup raw pecans
- 1 cup raw walnuts
- 1/2 cup unsweetened shredded coconut
- 1 Tbsp coconut oil, melted
- 1/8 tsp sea salt
- 1 Tbsp honey
- 1/4 tsp vanilla extract
In a large pot over medium heat, add all the ingredients for the fruit filling. Stir until it comes to a boil. Drop the heat and allow to simmer for 20 minutes until the mixture has thickened a bit. Pour evenly into individual ramekins or a 9 inch square baking dish.
Preheat the oven to 350F. In a small bowl combine the shredded coconut, coconut oil, salt, honey, and vanilla extract. Place the pecans and walnuts in a food processor or blender, pulse until the nuts are about the size of oats.
Stir the nuts into the crumble topping. Use your hands to evenly sprinkle the crumble topping over the fruit.
Bake in the oven for about 20 minutes or until the topping is lightly browned. Serve warm.
- Any combination of nuts can be used for the crumble topping.
- Any type of fruit can be used for the filling. If using frozen fruit, you may need to cook it over the stove longer.
- Before pouring the fruit filling into the baking dish, give it a taste and adjust sweetness if needed.
*The calories calculated in this recipe are an estimate.
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