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. I happened to have several containers of blueberries and raspberries from my Hometown Harvest bag as well as a few peaches, so I knew I had to make this dessert.
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 gooey-er (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)
Inspired by the Wild Berry Crumble Recipe from the book Undiet.
- 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 honey
- 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)
- 3/4 cup brown rice flour
- 3/4 cup gluten-free rolled oats
- 2/3 cup slivered almonds
- 1/2 cup honey
- 1/4 cup coconut oil
- 3/4 tsp cinnamon
- 1/2 tsp allspice
- Preheat oven to 350.
- 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.
- Mix topping with your hands until slightly crumbly and sprinkle by hand over fruit mixture, spreading evenly.
- If the fruit doesn’t look completely covered, sprinkle on additional flour, nuts/seeds until the fruit is covered.
- Bake for 45 minutes or until the crust is golden brown.