Gluten free, vegan
With fall already here and days shorter and cooler, realizing it or not, we reduce consumption of cold and raw foods and crave warm and cooked dishes. In the fall, the cravings for high on sugar comfort foods could be intense but we can give in without compromising healthy choices.
My favorite “pick me up” dessert of this season is a fruit crumble made with different variations of berries, stone fruits, pears or apples. A crumble offers comfort of a fruit pie but is much lighter in taste and calorie content, doesn’t require making a crust and can be prepared only with vegan ingredients. This dish is purely vegan; instead of flour, I used a mixture of almond meal and quinoa flakes available at Whole Foods Markets. Both ingredients are high In protein and dietary fiber.
If you decide to follow this recipe and use peaches, don’t use the super ripe ones, they need to hold their shape when cooked. You can make a crumble using one large baking pan or small individual dishes.
Note: It’s best to place the baking dish on a sheet of aluminum foil in case if the bubbling fruit spills out of the dish.
- 4 cups sliced and peeled organic peaches, pits removed
- 1 cup blackberries or any combinations of berries (blueberries, blackberries, raspberries)
- 1/2 cup almond meal
- 1/2 cup quinoa flakes
- 2-3 tbsp coconut oil, softened
- 3 tbsp maple syrup, divided
- 2 tbsp lemon juice
- 1 tbsp shredded coconut
- 1/2 tsp cinnamon
- pinch of salt
Preheat oven to 400F.
Toss the fruit in a shallow baking dish with 1 tablespoon of the maple syrup and the lemon juice. In a medium bowl combine the quinoa flakes, almond meal, shredded coconut, cinnamon and salt. Add the coconut oil and the remaining 2 tbsp maple syrup and mix until combined. Crumble the mixture over the fruit.
Bake until the topping is browned and the fruit bubbling for about 20-25 minutes. Serve immediately when still warm.