Monday, February 1, 2010

Peach Blueberry Crumble

I am trying to be better about eating fruit when it is in season.  So this dessert would be better during the summer, but I had some frozen peaches and frozen blueberries.  Sometimes Dean and I just like to have a "treat" after dinner.  This is a good option for us because it has no added sugar, purely fruit sweetened.  So, instead of going out and getting something that would have wrecked our bodies - we chose this.  :)

Peach Blueberry Crumble
(The Gluten-Free Almond Flour Cookbook)
4 fresh peaches, peeled and sliced, or 3 c. frozen peach slices, thawed
1 c. fresh or frozen blueberries, thawed
2 c. blanched almond flour
1/2 t. sea salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 c. grapeseed oil
1 T. vanilla extract

-Preheat oven to 350º.  
-Filling: Place peaches and blueberries in an 8" baking dish.
-Topping: Combine almond flour, salt, cinnamon, and nutmeg in large bowl.  In medium bowl, whisk together grapeseed oil and vanilla extract.  Stir wet ingredients into almond flour mixture until coarsely blended and crumbly.  Sprinkle topping over fruit.  
-Cover dish with foil.  Bake 30 minutes.  Remove foil and bake an additional 20 minutes, or until topping is golden brown and juices are bubbling.  Let crumble cool for 30 minutes, then serve warm.

1 comment:

  1. Taylor and I just made this tonight! It was very yummy:)