It’s a pleasure to bake this bread because the dough is so soft, elastic, and sensual. Its mild flavor and soft color are both attributed to pumpkin. It’s a wonderful country loaf.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 11×7-inch crumble |
Ingredients
- 6 cups peeled, sliced fresh peaches
- ¼ cup packed brown sugar
- 3 tablespoons gluten-free all purpose baking flour (such as Pillsbury™)
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- ½ teaspoon grated lemon zest
- 1 cup gluten-free all purpose baking flour (such as Pillsbury™)
- 1 cup white sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 1 egg, beaten
- ½ cup melted coconut butter
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow 11×7-inch baking dish.
- Place sliced peaches in the prepared baking dish. Mix together brown sugar, flour, cinnamon, lemon juice, and lemon zest in a small bowl; sprinkle over peaches.
- Mix together flour, sugar, baking powder, salt, and nutmeg in a medium bowl for the topping. Stir in egg until mixture resembles coarse crumbs; sprinkle topping over peaches. Drizzle melted coconut butter evenly over topping.
- Bake in the preheated oven until peach juices are bubbling and topping is golden brown, about 38 minutes.
- You can use coconut oil in place of coconut butter, if you prefer.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 101 mg |
| Sugars | 26 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This is super tasty with great texture. I used bread flour and added a couple teaspoons of water to the peaches. Yum!
This had great flavor in my opinion. The only thing that would have made it better was if it had more “juice” in the peach portion. I am allergic to coconut so I used regular, unsalted butter. I left out lemon zest bc I didn’t have any at home. I will definitely make again