Peach & Raspberry Crumble
This summer has been all about peaches. Not only have they become one of my favourite fruits to enjoy this summer but everywhere I look on social media, magazines, websites, everyone seems to be on the peach train too. Lots and lots of recipes involving peaches out there.
I developed this peach and raspberry crumble recipe as a happy accident. I had some peaches in the fruit bowl that were heading for the overly ripe stage so I thought I’d try a crumble.
The peach and raspberry crumble topping
I’ve added in both pumpkin seeds and sunflower seeds to my topping which for some may seem unusual. However, from a culinary nutrition stand point I always like to pack my dishes with a powerful nutrition punch where I can. The seeds do this as they are both a great source of a number of vitamins and minerals and healthy dietary fats.
What to serve with this crumble
Whilst this peach and raspberry crumble is delicious served as it is. It is also delicious accompanied by dairy-free ice cream, yoghurt or cream.
For the base
-3 peaches, stones removed & cut into large dice
-2 cups of frozen raspberries (can use fresh too)
-1 tsp. vanilla extract
-2 Tbsp. maple syrup
-1 Tbsp. arrowroot starch (can use cornflour instead)
For the crumble
-1 cup gluten-free porridge oats
-2/3 cup ground almonds
-1/3 cup pumpkin seeds
-1/3 cup sunflower seeds
-1/4 cup coconut oil, solid (can use grass-fed butter)
-scant 1/2 cup maple syrup (you may need less depending on sweetness of peaches)
How To Make
Pre-heat oven to 180C/355F. Get out a medium square or rectangular casserole dish. My dish is 91/2 “ x 7”.
Place all the base ingredients in to the casserole dish and mix well together so the fruit is coated in the arrowroot starch and maple syrup. Set to one side.
In a large bowl add the porridge oats, ground almonds and seeds and stir to combine. Next add the solid coconut oil and maple syrup. With your hands, rub the coconut oil and maple syrup into the dry ingredients until crumbles of mixture form. The crumble mixture will be more wet than perhaps you’re used to for a crumble but trust me!
Add the crumble topping to the fruit base, spreading evenly.
Place in the middle of the pre-heated oven and cook for 30-40 minutes until starting to go golden on top and the fruit is bubbling. You may want to place a baking sheet on the shelf below to catch any fruit juices which spill out from the crumble base.
Remove from the oven and allow to cool slightly before serving. Serve with dairy-free ice cream, cream or yoghurt.
Store leftovers (if any!) in an airtight container in the refrigerator and warm in the oven or can be enjoyed cold.
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