Gluten Free Blueberry Peach Crumble
  • 2 cups frozen peaches
  • 2 Tbsp lemon juice
  • ¼ cup sugar
  • 1 tsp corn starch
  • 2 cups frozen blueberries
  • Crumble Topping:
  • ½ cup all-purpose gluten free flour
  • ¼ cup sugar
  • 2 Tbsp light brown sugar, lightly packed
  • ½ tsp kosher salt
  • ¼ cup Rich & Creamy Melt® spread
  1. Preheat the oven to 350 degrees F.
  2. Place the peaches and blueberries in a large bowl with the lemon juice, sugar, and corn starch.
  3. Toss well.
  4. Allow the mixture to sit for 5 minutes while you work on the topping.
  5. For the topping, combine the flour, sugars, salt, and Melt® in a food processor or use a pastry cutter until the mixture is the size of big crumbles.
  6. Pour into a pie dish, then sprinkle the crumble mixture evenly over the fruit.
  7. Bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly.
  8. Serve warm or at room temperature.


Recipe Categories: Desserts, Gluten Free, and Rich & Creamy MELT Organic Recipes.
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