Peaches and blueberries.

They’re so hot right now in the German farmers markets!

I’ve pretty much made it a subconscious goal to eat peaches and blueberries daily. Carpe seasonal fruit, right?

They also go together like peas and carrots in the dessert world, as I discovered today.


With the husband coming home from a grueling 6 days of training camp in the Czech Republic tonight, I had a spark of inspiration to cook something scrumptious and comforting.

Idea! Combine two of my summer seasonal faves – blueberries and peaches – and add some sugar and spice. Voila, you’ve got a synergistic cacophony of summer flavors!


So, here it is, the result of my love for peaches and blueberries, inspired by the love for my husband. 🙂


The best part? It’s allergy friendly. No dairy. No eggs. And no gluten. All things I’m avoiding at this point in my life (so help me!)…

Enjoy this tastebud-popping dessert during the cool, breezy summer nights with your loved ones! What could be better?

Allergy-Friendly Peach Blueberry Crumble 


  • 4 large peaches
  • 1 c blueberries
  • ¼ c raw honey
  • 2 tbsp coconut flour
  • ¼ tsp cinnamon
  • 2 tbsp lemon juice (or juice of one small lemon)
  • 1¼ tsp vanilla


  • 1½ c gluten-free oats
  • ¼ c raw honey
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ½ c coconut oil
  • ¼ c coconut flour


  1. Set the oven to 350 degrees.
  2. Chop up peaches into cubes, and add peaches and blueberries to a large bowl.
  3. Carefully mix in the remainder of the “filling” ingredients.
  4. Pour the filling ingredients into a glass dish.
  5. In a separate bowl, add and mix the “topping” ingredients.
  6. In the glass dish, spread the mixture evenly on top of the filling.
  7. Bake for 55 minutes and enjoy!