Blueberry Peach Crumble
Now that I’ve gotten in the habit of updating on the go, I thought I would get this post going as I head to the gym. This WordPress iPhone app is so handy! Anyway, I come to you with deliciousness. Last week I took a break from the savory to try something seasonal and sweet. I ended up at the downtown Chicago farmers market after my morning workout last Thursday and the peaches and blueberries were calling my name. I was pretty sure that I wanted to try a crumble but I was unsure of which fruit I’d put in it until I got to the market. Sometimes it’s nice to let nature help plan the menu.
I’ve always been a fan of cobblers, crisps, etc but these desserts don’t often make their way into a healthy diet. I’ve especially struggled with this since going paleo. I had come across some interesting recipes for paleo crisps and crumbles and I thought it might be a good day to attempt one myself.
This recipe is paleo but if you’re not into that jazz there are a number of substitutions that can be made. I’ve tried to note them on the ingredients list as I realize that some of the ingredients would rarely be found in a non-paleo kitchen.
1 lb firm peaches (about 4 peaches for me)
1 tsp grated lemon zest
1 T fresh lemon juice
2 T honey (would probably be delicious with maple syrup as well)
2 T arrowroot (this is for thickening, can sub with regular flour if not paleo)
3/4 C fresh blueberries
1/4 raw sliced almonds
1/2 almond meal
1 T coconut flour (can sub regular flour)
1/4 tsp cinnamon
2 T honey
2 coconut oil, cold (solid but soft)
1. Preheat oven to 350 degrees F.
2. Peel and slice peaches. You can do this a number of ways. I boiled mine for a few minutes, allowed them to cool, and then I was able to easily remove the skin. This might not work depending on the ripeness of your peaches. If peaches are pretty firm, it’ll probably be easier to just peel them with a nice or peeler. Anyway, after they’re peeled, slice them to your liking.
3. Place peaches in a bowl and add lemon zest, lemon juice, honey, arrowroot powder and salt. Mix together and then add in blueberries. Stir carefully as not to smash them. Let filling sit while you make crumble to give it a little time to gel.
4. Put sliced almonds, almond meal, coconut flour, cinnamon, and salt in a bowl and whisk together. Add honey and stir until combined. Add coconut oil and slice into the mixture with a fork or your hands. Allows the mixture to clump together. It may not clump as much as it would with regular flour but that’s fine.
5. Add filling to an oven safe baking dish or pan. I used a small cast iron skillet greased with coconut oil.
6. Add filling to dish and top with crumble. I used my hands to drop the clumps on top of the filling in a crumble-like fashion.
7. Place pan in preheated oven and bake for 35-40 minutes until the crumble has browned and the fruit bubbles. I placed mine under the broiler for a couple of minutes so that the crumble could brown further.