Summer Peach & Blueberry Crumble

Summer Peach & Blueberry Crumble
COMMENTS
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    [ID] => 7056
    [post_author] => 2
    [post_date] => 2015-08-10 16:58:06
    [post_date_gmt] => 2015-08-10 22:58:06
    [post_content] => 
    [post_title] => Summer Peach & Blueberry Crumble
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    [post_name] => summer-peach-blueberry-crumble
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    [post_modified] => 2016-02-12 17:31:49
    [post_modified_gmt] => 2016-02-12 23:31:49
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    [guid] => http://llbalanced.com/?post_type=recipe&p=7056
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08.10
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TOTAL TIME :40minutes
6-8servings
INGREDIENTS
  • C R U M B L E
  • 4 ripe peaches, skin on (chopped into 1 inch pieces)
  • 1 cup organic blueberries (fresh or frozen)
  • 2 tablespoons arrowroot starch (sub cornstarch)
  • 2 tablespoons fresh lemon juice
  • 1/2 cup rolled GF oats
  • 1/3 cup almond flour (sub any flour except coconut)
  • 1/4 cup date sugar (sub any dry sugar, suggest maple crystals or coconut sugar)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 3 tablespoons solid coconut oil
  • OPTIONAL | C A S H E W C R E A M
  • 1/3 cup raw cashews (soaked in lukewarm water overnight and drained)
  • 1 tablespoon maple syrup (sub honey)
  • 1/8 teaspoon sea salt
  • water as needed
DIRECTIONS
F I L L I N G
  1. Preheat oven to 375 degrees F. Combine peaches, blueberries, arrowroot and lemon juice in a cast-iron skillet. Stir to incorporate ingredients evenly until starch is dissolved (I used my hands).
  2. In a mixing bowl, combine oats, flour, sugar cinnamon and sea salt. Stir to combine. Add coconut oil and mix into dry ingredients using your finger tips until a crumble consistency forms.
  3. Add crumble topping to fruit mixture evenly. Bake for 30 minutes or until fruit is bubbling and tender. Wait 10 minutes to cool and top with cashew cream or coconut cream or ice cream.
C A S H E W C R E A M
  1. Soak cashews in warm water for 3 hours-overnight. Drain and add to a blender with maple syrup and sea salt. Blend, adding water as necessary to get things moving, until creamy and smooth.
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