Is there anything in this world like the taste of a perfect summer peach? I hate to say the days of summer are in countdown mode, but you better believe I will be soaking up every last ray of the summer sun and eating ALL the peaches. Peaches in salads, marinated peaches, peaches in cocktails, grilled peaches, peach salsa, peaches on toast, peach gumbo (jk on the F. Gump one but maybe it’s a thing?) and most definitely peaches in this super simple make-ahead breakfast crumble.
Breakfast crumbles are a spin on a classic dessert. A lightly sweetened, nutty, warm granola-like topping blankets a dish full of juicy summer fruit. And in regards to putting it together – so easy! All you need is a bowl and a casserole dish. And honestly, I don’t even mess around with using a spoon. Instead, I get in there with my hands to toss everything together.
Fruit crumbles could not be more perfect for meal prep. They can be made in advance and can be eaten over a few days. Store the casserole dish in the fridge to dish up as needed or spoon it into individual to-go containers to bring to work or school. You can eat it chilled or warmed up before serving with yogurt for a filling and delicious meal!
Depending on the ripeness of the fruit and your preference of sweetness, you likely will not need to add a sweetener to the filling. Baking or cooking fruit brings out the natural sweetness and deepens the flavor. This recipe calls for two tablespoons of maple syrup in the crumble, but you can serve with additional syrup or honey if desired.
I love the flavor combo of peaches and blueberries, not to mention the beauty of the contrasting colors. But, by no means does it have to stop there. If you happen to have an abundance of peaches, skip the blueberries and add more peaches. Or sub in raspberries, blackberries, cherries or any combo of the above mentioned. Just use the same proportions of fruit to crumble.
The crumble topping is loaded with oats, quinoa flakes and walnuts with subtle hints of warm cinnamon and nutmeg. If you can’t find or don’t wish to use quinoa flakes, sub in more oats. To achieve a similar texture to quinoa flakes, pulse the oats in a food processor a few times. Or leave the oats whole for a heartier rustic texture. Either way, this dish could not taste more like a little piece of summer breakfast heaven.
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Summer Peach & Blueberry Breakfast Crumble
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 – 8 servings 1x
- Category: Breakfast
- Method: Bake, Make-Ahead
Description
Sweet and juicy summer fruit beneath a lightly sweetened, warm and golden crumble topping. For a satisfying breakfast or meal, serve with greek yogurt or spoon over ice cream for dessert!
Ingredients
Filling Ingredients:
2 lbs. peaches cut into 1 inch pieces (about 5–6 medium peaches)
10 oz. blueberries (about 2 cups)
2 Tbsp. cornstarch
1 tsp. vanilla
1/2 lemon, juiced
1/4 tsp. salt
Crumble Topping Ingredients:
1 c. rolled oats
1 c. quinoa flakes
1 c. walnuts, chopped
1/4 c. spelt flour
1/4 c. whole wheat flour
2 Tbsp. wheat germ
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/3 c. EVOO
2 Tbsp. maple syrup
1 tsp. vanilla
1 egg white, lightly whisked until frothy
Instructions
Preheat oven to 375 degrees. Toss the peaches and blueberries with the cornstarch, vanilla, salt and lemon in a 2.5 quart casserole dish. Set aside. To make the crumble, combine the oats through the vanilla in a large bowl. Then fold in the whisked egg white until combined. Spread evenly over the fruit. Place the pan on the middle rack of the oven and bake for 30 minutes until the top is lightly browned. Let cool slightly, about 15 minutes and serve warm over yogurt.
Notes
If you cannot find quinoa flakes, you can substitute regular oats processed a few times in the food processor for a similar texture. Or leave the rolled oats as is for a heartier texture.
Don’t skip the egg white. Adding a foamy and frothy lightly beaten egg white to the combined topping will add crunch and larger pieces of crumble clusters. And who doesn’t love a good cluster?!
Keywords: summer, breakfast, brunch, crumble, crisp, blueberry, peach, oats, quinoa, walnuts bake, cinnamon, nutmeg, maple syrup, make-ahead, dessert, greek yogurt
