Ooey Gooey Triple Berry Peach Crumble (GF, DF)

This is hands down one of the richest, most decadent desserts I’ve ever made. It was EASY, too.

I loved the Tripleberry Smoothie from Orange Julius when I was a kid, and this dessert is an even better version of that.

Berries are one of the healthiest foods you can eat. They are…

• Anti-inflammatory (reduce inflammation, reduce disease and weight!)
• Cancer fighters (one of the top GBOMBS foods!)
• Fiber-filled and low in sugar
• Loaded with anti-aging and beautifying antioxidants, vitamins and minerals

The juice from the peach berry filling bubbled up on the sides of the dish during baking and oozed out beneath the crispy, crumbly crust once it was plated. The dollop of velvety whipped cream to finish it off melted into the warm topping.

Oh my ooey gooey berry goodness. 

I tried to make this dessert last as long as possible because it was so good. I brought some into the office to share with my co-workers (who are so supportive of what I do!), and they enjoyed it as well.

Honestly, it got gooier (is that a word?) over time and tasted just as good the third day as it did the first.

You have to try it for yourself! 🙂

Triple Berry Peach Crumble (Gluten-Free, Dairy-Free)

This is one of the most delicious desserts I’ve ever made. Topped with some yummy coconut whipped cream!

Inspired by the Wild Berry Crumble Recipe from the book Undiet.

Fruit Filling

• 6-7 cups fruit of choice (chopped roughly the same size). I used the following combo:
• 3 cups blueberries
• 1.5 cup strawberries
• 1 cup raspberries
• 1 peach
• Optional: 1/4 cup raw honey (use regular if you can’t find raw)
• 1 tbsp arrowroot starch (It’s used as a thickening agent like cornstarch but won’t get all gelled up when it cools. You can sub in cornstarch if that’s what you have)

Topping

• 3/4 cup brown rice flour
• 3/4 cup gluten-free rolled oats (cheap at Trader Joe’s!)
• 2/3 cup slivered almonds
• 1/2 cup raw honey (use regular if you can’t find raw)
• 1/4 cup coconut oil
• 3/4 tsp cinnamon
• 1/2 tsp allspice

Directions

1. Preheat oven to 350.
2. Mix together the fruit, arrowroot starch, and honey (if using) in a bowl and then place in a glass baking dish or pie plate. I used a 9 x 13 baking dish. There’s no need to coat the dish with anything before baking.
3. Mix topping with your hands until slightly crumbly and sprinkle by hand over fruit mixture, spreading evenly.
4. If the fruit doesn’t look completely covered, sprinkle on additional flour, nuts/seeds until the fruit is covered.
5. Bake for 45 minutes or until the crust is golden brown.

I topped it with a silky, rich and creamy dairy-free whipped cream. Click here for the recipe and step-by-step tutorial for how to make your own healthy whipped cream!

You saw the pretty plate before…here’s the plate after 🙂 Crushed it!