Serves 6
60 min
Blueberry Peach Quinoa Crumble
Recipe GLPR24a6caec0bb8b4
A naturally gluten-free and vegan dessert featuring a sweet filling of fresh blueberries and peaches, topped with a wholesome crumble made from almond flour, cooked quinoa, and oats. Baked until golden and served warm with a delicate crumb texture that crumbles beautifully on the plate.
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Ingredients
1 cup almond flour
2½ cups fresh blueberries
½ teaspoon ground cinnamon
¼ cup coconut oil, melted
¼ cup coconut palm sugar
½ cup cooked quinoa, cooled
2 tablespoons cornstarch
¼ cup old-fashioned rolled oats
4 medium peaches, pitted and sliced
½ teaspoon salt
Directions
Preheat your oven to 350°F. Lightly coat a 9-inch pie dish or 8×8-inch square baking dish with cooking spray or coconut oil to prevent sticking.
In a large mixing bowl, combine the blueberries, sliced peaches, cornstarch, and coconut palm sugar. Gently toss until the fruit is evenly coated and the cornstarch is distributed throughout. Transfer this filling to your prepared baking dish and spread in an even layer.
In a separate large bowl, whisk together the almond flour, cooked quinoa, oats, cinnamon, and salt until well blended. Pour the melted coconut oil into the dry mixture.
Using your fingertips, gently rub the coconut oil into the dry ingredients until the mixture becomes moist, crumbly, and resembles coarse breadcrumbs. Do not overmix; the mixture should have distinct pieces rather than being uniform.
Sprinkle the crumble topping evenly over the fruit filling, covering it completely but keeping the topping loose and rustic.
Place the baking dish in the preheated oven and bake for 45 minutes, until the topping is golden brown and the fruit filling is bubbling slightly at the edges.
Remove from the oven and allow to cool for 15 minutes before serving. This resting time helps the filling set slightly and makes serving easier.
