• 6 ears of corn
  • 2 containers of fresh cherry tomatoes
  • 1 small spicy pepper I used habenero
  • 5 big leaves of basil
  • 2 tbs minced cilantro (can leave out if you don’t like)
  • Juice of four limes
  • 1 tsp flakey salt
  • 3 tbs olive oil

This recipe is adapted from a New York Times Salad Recipe. It’s such a great refreshing summer recipe. The flavors are super simple but sweet with a little acidic tang. I served this as a side with steak and chimichurri and garlic roasted mashed potatoes.


  • Microwave the ears of corn for about 4 min each. They should be warm and yellow
  • Remove the husks and cut the base off. Then cut the corn off you want as close to the cob without getting the center so it comes off in pieces not kernels.
  • Chop your cherry tomatoes in half and add that to a bowl with your corn.
  • Thinly chiffonade your basil and add it to the bowl with the vegetables.
  • Remove the seeds from your pepper and very finely mince, add that to the bowl with the cilantro, sea salt, and olive oil.
  • Zest your limes over the salad, then cut them in half and add the juice.
  • Toss everything together and enjoy!



– 6-8 peaches (if they’re the jumbo peaches you could use 4) you want enough that they fill the cast iron pan up about 2/3 of the way
– 1/4 c white sugar
– sprinkle of sea salt
– juice of 1 lemon
– pinch of cinnamon

For the crumble
– 1/2lb of butter (2 sticks)
– 1 cup of rolled oats
– 1/4 cup brown sugar
– 1 cup of gluten free flour (my favorite is Cup4Cup)
-1/2 tsp baking powder
– pinch of sea salt
– pinch of cinnamon

This gluten-free warm peach crumble is the perfect simple summer dessert. Served best warm with some vanilla ice cream or whipped cream!


  1. For the base take a large cast iron pan and grease it with butter. Thinly slice your peaches, think around 1/4 inch thick. You can leave the skin on or off, your preference. Pour the sugar, cinnamon, lemon juice, and salt over the peaches. Let it sit while you make the crumble.
  2. For the crumble soften the butter and mix it in a bowl with the oats, brown sugar, flour, baking powder, sea salt, and cinnamon. It should be dry and crumbly.
  3. Spread the crumble over the peaches  and smooth it out. It should be close to the top.
  4. Bake at 400 for 30 min. The crumble should be starting to brown on top, then turn the oven down to 250 and cook for another hour. This make the peach juice caramelize and the crumble will absorb some of it. 
  5. Pull it out and let it cool a little. Serve with vanilla ice cream or whipped cream and enjoy!