Peach Blueberry Crumble

While our grocery shopping recently I picked up some delicious juicy peaches. I couldn’t resist the sweet smell of them as it reminded me of our trip last year to Georgia. After getting home I realized maybe I should have waited until my next shopping trip as we already had a lot of fruit. We go through a lot but I didn’t factor in our the fact that those ripe peaches were at their prime, there were a dozen, and I didn’t want them to go bad. So a rainy Having lots of berries on hand instead of making just a peach crumble I whipped this delicious Peach Blueberry Crumble! Crumbles and crisps are one of my favorites. I love that you can make them year round with fruits that are in season and they are great warm alone or with yogurt for breakfast, since it is basically fruits and oats it isn’t much different than having oatmeal or a parfait. Or topping it with some ice cream for a delicious dessert! This crumble gets it’s sweetness from the sweet ripe peaches as there is very little sugar added, but isn’t very sweet at all when paired with blueberries and lemon.

Peach Blueberry Crumble

Makes 6-8 servings

Filling

6 peaches, pitted and thinly sliced

2c blueberries

1/4c coconut palm sugar

½ teaspoon cinnamon, ground

Zest of 1 small lemon, or half of a medium to large lemon

Juice of one small lemon, or half of a medium to large lemon

1 TBSP corn starch

Crumble Topping

2c rolled oats, gluten free,  (had 1/4c quinoa flakes to use so added those for part of the oats in this batch, if you have quinoa flakes you can do half and half with the oats if desired)

½ teaspoon ginger, ground

1 teaspoon cinnamon, ground

pinch of sea salt

1c walnuts or pecans

6 Medjool dates, pitted

1/4c coconut oil

Preheat oven to 350 degrees. In a large bowl toss together peaches, blueberries, coconut palm sugar, cinnamon, lemon zest, and lemon juice. Set aside while making the crumble topping. In a medium bowl combine oats, quinoa flakes, nutmeg, cinnamon, and salt. In a food processor pulse together walnuts and dates until a coarse crumble. If you would like more texture you can rough chop the dates and nuts by hand. Toss the walnuts and dates in with the oat mixture. If your coconut oil is melted as mine is in the summer, pour coconut oil over the oat mixture, stirring until well combine. If your coconut oil is solid add to oats and using your hands work into the mixture until you have a crumble texture and no chunks of coconut oil remain. Sprinkle corn starch over filling and gentle stir in. Pour filling into a 10″ tart dish, pie dish, or 8×8 baking dish. Sprinkle crumble mixture over top of the filling. If baking in a shallow dish place a cookie sheet on the bottom rack in case it bubbles over. Bake for 35-40 minutes. Let cool for about 10-15 minutes to let it set, and so you don’t burn your mouth. Serve as is or with your favorite yogurt for breakfast or scoop of ice cream for breakfast, brunch, or dessert. Enjoy!