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+ servings
Agave-sweetened fresh fruit crumble

Agave-Sweetened Fresh Fruit Crumble

A simple sugar and gluten-free peach and cherry crumble. Bake it in single serving ramekins or a casserole dish. Either way, it's a great summer dessert whether or not you avoid sugar and gluten.
Servings 6


  • 3 cups large peaches cut into chunks (about 4 large peaches)
  • 1 pound sweet cherries pitted and halved, about 40 cherries
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • pinch of salt
  • 1 teaspoon cinnamon divided
  • 3/4 cup old-fashioned oats not quick
  • 1/4 cup almond flour
  • 1/3 cup sliced or slivered almonds preferably skinned
  • 1/4 cup agave divided (4 tablespoons)
  • 2 tablespoons unsalted butter melted or margarine + bit more for greasing ramekins


  1. Preheat the oven to 350 degrees. Lightly butter or oil six 8-ounce ramekins.
  2. Combine the peach chunks, pitted and halved cherries, lemon juice, vanilla, salt, 1 tablespoon of the agave, and 1/2 teaspoon of the cinnamon in a medium size bowl. Set the mixture aside.
  3. Separately, mix together the oats, almond flour, sliced or slivered almonds, the remaining 1/2 teaspoon of cinnamon, the remaining 3 tablespoons of agave, and the melted butter or margarine.
  4. Spoon the fruit mixture evenly in the bottom of the 6 ramekins. Add the crumble on top, spreading it out a bit so it doesn't all clump in the center of the ramekin.
  5. Bake for about 30 minutes, until the fruit is bubbling at the edges and the crumble topping is getting golden brown.
  6. Cool down for a few minutes before serving, or serve room temperature.

Recipe Notes

As an alternative to the single serving ramekins, you can use a casserole dish approximately 9" square or 8" 10". In that event, the crumble will take a few minutes longer to cook.
If you don't have almond flour, grind almonds into a medium-fine powder.