Peach, Nectarine & Blueberry Crumble!

Summer time Summer time, Sum Sum Summertime!

Oh yeah, that’s what I’m talking about!

Does anybody remember the New York Times healthy dessert recipe article I posted on my Face Book Fan page?

Well I promised I was going to make it, and report back on how it was! Well the reviews are in, and all I can say is… “Holy Cow” was this a yummy AND Gluten Free dessert!!!

Here is the recipe, do make this, and please report back with a comment!

Peach or Nectarine and Blueberry Crumble With Quinoa-Oat Topping

2 1/2 pounds peaches or nectarines, sliced (about 2 quarts sliced fruit)

1-cup blueberries

2 tablespoons mild honey or dark agave nectar – (I used dark organic honey actually)

1/2-teaspoon cinnamon

1-teaspoon vanilla extract

1/4 teaspoon almond extract ( I actually did not use this ingredient)

1 batch quinoa-oat crumble topping… see below

1. In a large bowl, mix together the peaches or nectarines, blueberries, honey or agave nectar, cinnamon, vanilla and almond extract. Cover and let sit for one to two hours, in or out of the refrigerator.

2. Preheat the oven to 350 degrees. Butter a two-quart baking dish. Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.

While that was beginning to cook, I made the oat-quinoa topping

Quinoa-Oat Crumble Topping

This topping can be used to make any number of delicious, gluten-free crumbles. And, you can make it ahead of time and freeze it for up to a few months. (just spread

1 1/4 cups gluten-free rolled oats

1/2 cup quinoa flour (grind quinoa in a spice mill to make the flour)

1/3 cup unrefined turbinado sugar

1/2 teaspoon cinnamon

1/8 to 1/4 teaspoon salt (to taste)

3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces, I think I will use 8 tablespoons next time (a stick)

3. Place the oats, quinoa flour, sugar, salt and cinnamon in a food processor fitted with the steel blade, and several times to combine. Add the butter, and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.

4.  About 30 minutes before serving, spread the crumble topping over the fruit mixture in an even layer. Bake 20 minutes or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving. (I started the fruit cooking for about 10-15 minutes then pulled it out, added the topping and cooked it for another 15-20 minutes or so)

It really was so good, the topping was perfectly crumbly with a nutty taste from the quinoa, which made me think about adding pecans to the mix next time, what do you think? Let me know by leaving a comment below!

adapted from recipe by Martha Rose Shulman at www.Martha-Rose-Shulman.com

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