Gluten free peach and raspberry crumble with coconut topping
A juicy peach and raspberry crumble with a crisp coconut oat top, safe for coeliacs and dairy free.
- Time55 min
- LevelEasy
- Costabout £0.85 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan).
- 2
Toss the peaches, raspberries, caster sugar and cornflour together in a baking dish.
- 3
Rub the gluten free flour and dairy free spread together until crumbly. Stir in the oats, coconut and brown sugar.
- 4
Scatter the topping over the fruit in an even layer.
- 5
Bake for 35 minutes until the topping is golden and the fruit is bubbling at the edges.
35 min - 6
Leave for 10 minutes, then serve warm with dairy free custard or coconut yoghurt.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.