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Peach Blueberry Crumble

desserts, food, gluten free

Date 6th Sep 2010   Comments No Comments »

The market today was filled with luscious-looking summer fruits – juicy peaches, plums, nectarines and even some late blueberries. I couldn’t resist picking up a few large peaches and a pint of blueberries for a crumble.

Since I’ve been gluten free, I’m always looking for new ways to make old favorite recipes. For this one, I turned to the Gluten Free Almond Flour Cookbook for inspiration. Elana Amsterdam, of Elana’s Pantry, has created a collection of recipes that is truly delicious. The thing I like about Elana’s recipes is that she’s very health conscious. The foods that she makes have little refined sugar (if at all), include lots of healthy fats (like nutrient dense almond flour) and use the highest quality ingredients possible.

So I was delighted to find this recipe in her book that not only has healthy ingredients, but doesn’t include any sugar in it at all. I know, you’re probably thinking that it can’t be any good, but I promise you it’s completely delicious.

One thing that I did change (because I didn’t have some of the ingredients) was – I subbed some of the almond flour for unsweetened coconut and used coconut oil instead of grapeseed oil. Coconut oil is a medium chain fatty acid that, contrary to what you might have heard, is very good for your overall health – and it is antiviral and antibacterial.

Peach Blueberry Crumble

Filling
4 fresh peaches, peeled and sliced, or 3 cups frozen peach slices, thawed
1 cup fresh or frozen blueberries, thawed

Topping
2 cups blanched almond flour
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup grapeseed oil
1 tablespoon vanilla extract

Pre heat the oven to 350 degrees.

To make the filling, place the peaches and blueberries in an 8-inch baking dish.

To make the topping, combine the almond flour, salt, cinnamon, and nutmeg in a large bowl. In a medium bowl, whisk together the grapeseed oil and vanilla extract. Stir the wet ingredients into the almond flour mixture until coarsley blended and crumbly. Sprinkle the topping over the fruit. Cover the dish with aluminum foil.

Bake for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until the topping is golden brown and the juices are bubbling. Let the crumble cool for 30 minutes, then serve warm.

You can pick up the Gluten Free Almond Flour Cookbook and many other great recipe books at Amazon.

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