Gluten-Free Cherry Nectarine Crumble

Gluten-Free Cherry Nectarine Crumble

Gluten-Free Cherry Nectarine Crumble

I LOVE summer fruit. Especially, stone fruits like cherries, nectarines, peaches, apricots, and plums. The abundance of summer fruit is awesome. But sometimes I can’t eat it all before it starts to really ripen.

But that has actually turned into the best part. Because that is when it is perfect for making a fruit crumble or healthy sorghum millet muffins. I’ve tried many combos and some of my favorites have been mixing strawberries with granny smith apples, or peaches and cherries, and apricots go really well with raspberries (in the muffins).

Cherries & Ripe Nectarines

The nectarines and cherries have been great this summer so I decided to try out that combo for a crumble and really loved it!

Prepare the Fruit

These fruit crumbles are actually really easy to make. First, just cut up the fruit and place into a baking dish or bowl.

Sometimes this may be hard to do if the fruit is really ripe. If you can, try to cut it off as uniform as possible. When I was making peach cobbler, the peaches were so ripe that I just kind of put slices into them and peeled the flesh off the pits into a measuring cup. Then I used the fruit juices and flesh to make the base. So good!

And it is a great way to use up summer fruit that is reaching the end of the season, too. Less waste, right?

Prepare the Nectarine Fruit

These ripe nectarines were actually much easier to slice up than the peaches and I could get them about the same size.

Honestly, the hardest part of prepping the fruit was probably removing the pits from the cherries. You could use a cherry pitter to remove the pits then cut up the cherries. But mine doesn’t seem to work well when the cherries are really ripe, so I usually just cut the fruit off around the cherry pit.

And I use a cutting board that can be easily cleaned. That cherry juice can stain a wood cutting board.

Cherry Nectarine Fruit Cut Up for the Crumble

So the next step to prepare the fruit is to add some gluten-free cornstarch and fresh squeezed lemon juice. I had three nectarines and about two cups of cherries before removing the pits and cutting it up.

Cherry Nectarine Fruit with Cornstarch and Lemon Juice

I used one tablespoon of lemon juice and one tablespoon of cornstarch. This preserves the fruit and thickens it up. I don’t add sugar to this step because the fruit is so ripe and naturally very sweet. Just toss the fruit in the lemon juice and cornstarch to make sure it is all evenly coated.

Then next step is to make the topping for this cherry nectarine crumble!

Cherry Nectarine Fruit and Gluten-Free Crumble Topping

Prepare the Gluten-Free Crumble Topping

For the topping, I try to find the cleanest as well as gluten-free ingredients like:

  • certified gluten-free rolled oats (+ organic if you can find them)
  • Bob’s Red Mill all-purpose bean blend flour (without xanthan gum – the red bag)
  • goat milk butter
  • organic cane sugar
  • salt

Mix together all the dry ingredients. Melt the butter and add to the crumble topping mixing with a fork until well incorporated. Then spread over the fruit in a cooking dish. I like to use an 8-inch square Pyrex cooking dish that comes with a lid. That way when it cools down I can easily store it in the fridge.

Gluten-Free Cherry Nectarine Crumble

Bake and Cool the Crumble

This crumble took about 35 minutes in the oven at 350 degrees F. A good sign that it is done, is that the fruit will be bubbling around the edges and between the crumble topping. You could always broil the topping for a minute or two, if you want to brown up the topping a little more.

Carefully, take it out of the oven and let it cool down on a cooling rack. This could take quite some time. So don’t plan on serving it immediately.

We like to eat it as is, or you can add some vanilla ice cream to it. I am in love with with NadaMoo organic, gluten-free, and vegan vanilla ice cream! So yummy.

Want More Recipes for Some of My Favorite Gluten-Free Sweet Treats?

Gluten-Free Cherry Nectarine Crumble

When summer fruit, like cherries and nectarines, get really ripe they are perfect for making a delicious gluten-free crumble.

Course Breakfast, Dessert
Cuisine American
Keyword cherry, nectarine, oats
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Author Deana Larkin Evans


Fruit Mixture

  • 3 nectarines
  • 2 cups cherries
  • 1 tbsp cornstarch
  • 1 tbsp freshly squeezed lemon juice

Crumble Topping

  • 1 cup certified gluten-free rolled oats
  • 1/2 cup gluten-free all purpose flour (no xanthan gum)
  • 1/4 cup organic cane sugar
  • 1/4 tsp salt
  • 2/3 cup goat butter, melted


  1. Wash fruit. Then cut the nectarines and cherries off of the pits and place the fruit into a glass baking dish. Discard the pits.

  2. Add cornstarch and lemon juice to the fruit. Stir with a wooden spoon to make sure the fruit is covered evenly. Set aside.

  3. Preheat the oven to 350 degrees F.

  4. To make the crumble topping – mix together the rolled oats, flour, cane sugar, and salt. Then add the melted butter and stir until the dry ingredients are all coated with butter.

  5. Spoon out large chunks of the topping onto the fruit as evenly as possible.

  6. Place into the oven and cook for about 35 minutes. The fruit should be bubbling under the crumble.

  7. When done, set on a cooling rack and let cool before serving. Enjoy!

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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