Strawberry-Peach Crisp with Hazelnut-Pepita Crumble
Recipe type: Gluten free, Grain free, Paleo, Dessert, Crisp
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
This gluten-free strawberry-peach crisp is lightly sweetened with maple syrup and topped with a rich crumble made with hazelnut flour and pumpkin seeds.
For the strawberry & peach layer:
  • 2 large peaches, pitted and sliced
  • 1 pound strawberries, hulled and halved
  • 1 tablespoon tapioca flour
  • 1 tablespoon maple syrup
  • Seeds scraped from half a vanilla bean (or 1 teaspoon vanilla extract)
  • Pinch of sea salt
For the hazelnut-pepita crumble:
  • ¾ cup almond flour
1/2 cup hazelnut flour
1/2 cup pepitas
2 tablespoons tapioca flour
1/4 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
4 tablespoons (1/2 stick) cold unsalted butter or ghee, cut into small pieces
2 tablespoons maple syrup
  1. Preheat the oven to 350°. Grease an 8x12-inch (or similar-sized) baking dish with butter or ghee. Add the peaches and strawberries to the dish. Sprinkle the tapioca flour, maple syrup, vanilla bean seeds, and sea salt on top. Use a spoon to mix everything right in the baking dish, stirring thoroughly to distribute the vanilla bean seeds.
  2. In a medium bowl, mix the almond flour, hazelnut flour, pepitas, tapioca flour, salt, and nutmeg. Use your hands to mix in the butter, pinching to incorporate everything until there are no pieces of butter larger than the size of a pea. Stir in the maple syrup. Dollop the crumble evenly on top of the fruit.
  3. Bake for 20-25 minutes, until the crumble is golden brown and the fruit is bubbling around the edges. Remove from the oven and let cool for at least 15 minutes. Serve warm or at room temperature, topped with ice cream, whipped cream, or whipped coconut cream if desired. Store leftover crisp covered in the refrigerator for up to 3 days. You can bring it to room temperature or warm it up to serve, but it's also delicious chilled.
Recipe by A Calculated Whisk at