gluten-free peach crumble

I Love Fresh South Carolina Peaches!

I am so excited that peach season has arrived! I have eaten a huge amount of fresh South Carolina peaches over the years. For most of those years I ate non-organic peaches. Some relatives were peach farmers, so I knew that peaches were a heavily sprayed crop, but I was not aware that those chemicals also got into the fruit even when you washed and peeled it. Peaches are number 5 on the list of the dirty dozen for produce and nectarines are number 3. More than 98% of the peaches and nectarines sampled by the US government had at least one pesticide residue. They were also numbers 3 and 5 in terms of the total pesticide load of all of the 50 fruits and vegetables rated by the Environmental Working Group. Therefore, if you want to reduce your pesticide load as well as eat the freshest local peaches, I encourage you to purchase organic.

Peaches are excellent sources of beta carotene (Vitamin A precursor), vitamin C, copper, niacin, and vitamin E. They also contain a number of other vitamins and minerals. Peaches are juicy and refreshing for our hot summer days! I hope you eat lots of organic, fresh peaches while they are in season for the next several months.

Many of you may know that I have strong allergies to both gluten (wheat) and dairy. This is an easy gluten and dairy-free peach crumble recipe. Comment below if you try it out.

Fresh Peach Crumble

1 quart peeled and sliced fresh peaches

juice of one lemon

1 cup almond flour

¼ cup chopped pecans

¼ cup melted extra virgin coconut oil

2 tablespoons maple syrup

½ teaspoon cinnamon

¼ tsp. sea salt

Preheat oven to 375 F. Place the peaches in 9 X 9 baking dish and squeeze the lemon juice over them. Toss slightly to coat the fruit.

In a mixing bowl, combine the almond flour, pecans, melted coconut oil, maple syrup, cinnamon and salt. Spread this topping evenly over the peaches and bake until the fruit is well cooked and bubbly and the topping is golden brown (approximately 35 minutes).

Recipe adapted from Practical Paleo by Diane SanFilippo.

 

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