While we used a blend of blueberries and raspberries, virtually any fruit pairs well with fresh, juicy peaches. And, this recipe is naturally gluten free if using gluten free oats. You should have about 6 individual 8-ounce servings, but you can also make in one large baking dish if desired.
2poundsfirmripe peaches (5 to 7 peaches), peeled and sliced
1cupfresh blueberries1/2 pint
1cupfresh raspberries1/2 pint
Zest of 1 lemon
Juice of 1 lemon
Preheat the oven to 350 degrees.
Start by preparing the crumble topping. Place all of the ingredients in a bowl and using a fork, a pastry cutter or even just your clean hands, blend until it reaches a texture similar to wet sand. Set aside.
Toss the prepared fruit with the lemon zest, juice, sugar and cornstarch in a bowl until combined. Fill your ramekins just shy of the top. Loosely pile the topping on each, pressing lightly. Place on a parchment-lined baking sheet to catch the drippings and bake for 45 minutes.
Remove and serve with fresh whipped cream or a scoop of vanilla ice cream.
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