Gluten-Free Lemon Peach Skillet Crumble
Total Time50 min
Oven350°F
DietGluten & Soy‑Free
Serves6Now, Why This Recipe and What Makes It Special?
I'll be honest with you, this crumble was born out of a little bit of desperation. I had a plan. The plan was a peach cobbler. I started developing it, tested it, tested it again, and it failed me. Woefully. After enough tries, I did what any reasonable baker would do and put it on the shelf for another day.
But I wasn't ready to give up on peaches. I had a huge bag of frozen peaches waiting for me (and I mean huge), and I don't think we have nearly enough peach recipes on here. So I pivoted to a crumble. It's a cousin of the very berry crumble we shared around this time last year, but this one is its own thing entirely. I wanted something cozy and right for the season, baked in a skillet, warmed with spices and full of peaches.
I also tossed a few rolled oats into the topping. I've made enough granola to know how much I love that toasty flavor, and they give the crumble a little extra texture that makes every bite pop.
Lessons Learned
This month taught me to respect the skillet. Cast iron gets extremely hot in the oven, and it stays hot for a long time. I lost count of how many times I reached for a handle to make a quick adjustment and regretted it immediately. A silicone handle cover made for your skillet is worth every penny.
Cast iron is also heavy, so be kind to your wrists when you move it in and out of the oven. A well-seasoned skillet does a lovely job here, but if yours is brand new, butter it generously so the crumble doesn't stick.
And one more thing I learned is, don't leave leftovers sitting in an uncoated cast iron skillet overnight. The lemon juice in the filling is acidic, and over time it can affect the surface of your skillet. Scoop it into a container once it's cool, and your skillet will thank you.
How to Make It Your Own
This crumble is so easy to play with. I really wanted to add raspberries, but the ones I had were past their best, so I left them out. Fold some into the peaches if you have them, or try strawberries or any other berry you love. You could even skip the peaches and use a different fruit altogether. And if fresh peaches are in season where you are, go right ahead and use them instead of frozen.
The spices are yours to change, too. I almost added cardamom, and a pinch of it would completely shift the feeling of this dish. Try any warm combination that makes you feel cozy.
Leftovers come right back to life in the oven. Warm them at 350°F for 5 to 10 minutes and the crumble topping gets its crunch back.
Summary Notes
This is my go-to whenever I want something sweet in a pinch. There's no standing around waiting. With a good hand mixer, you mix, scatter, bake, and walk away. Let it cool for a few minutes, then serve it warm with a dollop of fresh cream, a spoonful of crème fraîche, or a generous scoop of vanilla ice cream. It's the kind of dessert that makes a fall evening feel cozy.
Tried it? Let us know how it went in the comments below.
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Essentials You'll Need
Cast Iron Skillet$9.99 at Amazon
Mixing Bowl$19.98 at Amazon
Citrus Squeezer$23.99 at Amazon
Everyday Spatula$11.95 at Amazon
Oven Mitt$18.99 at Amazon
Gluten-Free Lemon Peach Skillet Crumble
A cast iron skillet crumble of lemony peaches under a buttery almond and oat topping. Gluten-free, gum-free and soy-free.
- Prep Time
- 15 mins
- Bake Time
- 35 mins
- Total Time
- 50 mins
- Servings
- 6
- Author
- Stephnie Grace|Brimly
Ingredients
Making a double batch? Use a 12-inch skillet or a 9x13 dish, and since the bake time may run longer, start checking early. Amounts in the steps are doubled and highlighted too. Pan size and times stay as written.
Making a half batch? Use a 6-inch skillet and start checking early, since it may bake faster. Amounts in the steps are halved and highlighted too. Pan size and times stay as written.
For the Filling
For the Crumble Topping
For Serving (optional)
Recipe Steps
Preheat your oven to 350°F with a rack in the middle. Generously butter your cast iron skillet, making sure the bottom and sides are well coated.
Add the peaches to a medium mixing bowl. Add the granulated sugar, gluten-free flour, salt, lemon juice, and honey, and stir until the peaches are evenly coated. Transfer the filling to the prepared skillet and spread it into an even layer.
In a separate bowl, combine the gluten-free flour, almond flour, oats, granulated sugar, brown sugar, ginger, cinnamon, and salt. Add the softened butter and mix with a hand mixer on low speed until the butter is worked in and the mixture forms soft crumbs. You want a mix of smaller crumbs and a few larger buttery pieces.
Scatter the crumble topping evenly over the peaches, then sprinkle a little turbinado sugar over the top.
Bake on the middle rack for 30 to 35 minutes, until the peaches are bubbling around the edges and the topping is lightly golden.
Let the crumble cool slightly before serving. Serve warm with vanilla ice cream, fresh cream, or crème fraîche.
Storage: Once completely cool, transfer leftovers out of the skillet into an airtight container and refrigerate. Don't store the crumble in an uncoated cast iron skillet, since the lemon can affect the surface. To reheat, warm the crumble in an oven-safe dish at 350°F for 5 to 10 minutes, until heated through and the topping begins to crisp again.
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