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