A healthy and delicious dessert, this stone fruit quinoa crumble is made with fresh peaches, nectarines and plums, sweetened with maple syrup and dates.
If stone fruit is in season, you just have to make the most of it. For me, that means breakfasts of Peach Pie Breakfast Parfaits, and Vegan Cherry Ice Cream for dessert. But there's nothing better than uniting all of your favorite stone fruits into one fully-loaded treat. This quinoa-topped crumble makes the most of peaches, nectarines and plums for a true ode to summer produce.
How to Make Stone Fruit Crumble with Quinoa
I like to keep this dessert simple to really let the ripe fruit shine. Instead of a crisp topping loaded with butter and sugar, the crumble on top is made with quinoa flakes and sweetened with dates. As a result, every bite tastes like pure summer goodness with just the right amount of natural sweetness.
Stone Fruit Filling
Here's what you need to make this stone fruit quinoa crumble:
- Mixed stone fruits. Go for whatever looks best! I like a mixture of plums, nectarines, and peaches. Apricots and even cherries work too.
- Cinnamon, nutmeg and garam masala. This blend of dried spices highlights the natural sweetness and slight almond flavors in the stone fruits.
- Vanilla bean powder. You can use vanilla extract if you can't find the powdered form.
- Maple syrup. You really don't need much sweetener to develop the luscious flavors in this summer crumble!
Quinoa Crumble Topping
This is an easy dessert topping that you're going to want to make again. It's great with any of your favorite seasonal fruits, and even works as a streusel for coffee cakes or muffins!
Here are the ingredients for the five-ingredient quinoa topping:
- Quinoa flakes. Not only do these add some protein and fiber to your dessert, but they also help the crumble topping get nice and crispy.
- Medjool dates. This is one of my go-to natural sweeteners. The dates have a wonderful caramel flavor and sticky texture that helps the crumble bind together.
- Maple syrup. For just a touch more sweetness.
- Coconut oil. This is necessary for keeping the crumble together and giving this vegan dessert its richness.
I like to serve this fruity dessert with ice cream on top. Try this vegan Black Raspberry Ice Cream for an extra layer of summer fruit.
If you have leftovers, I highly recommend serving them for breakfast the next day!
More Quinoa Flake Recipes
- Double Chocolate Chip Quinoa Cookies
- Slow Cooker Quinoa Apple Crisp
- Peanut Butter & Roasted Banana Ice Cream Sandwiches
- No-Bake Chocolate Quinoa Cookies
- Pumpkin Chocolate Chip Quinoa Cookies
If you make this Stone Fruit Quinoa Crumble, be sure to let me know what you think with a comment below!
Stone Fruit Quinoa Crumble
for the filling:
- 2 lbs stone fruits I used a mix of peaches, plums and nectarines, about 7 - 8
- 1 teaspoon lemon juice
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garam masala
- 1/2 teaspoon vanilla powder or extract
- 1/4 teaspoon nutmeg
for the crumble topping:
- 1 cup quinoa flakes
- 1 cup rolled oats gluten-free if needed
- 6 medjool dates finely chopped
- 2 tablespoons maple syrup
- 6 tablespoons coconut oil at room temperature
- Preheat the oven to 350ºF. Grease a 9" pie dish and set aside.
- Remove the pits from each fruit and slice them into wedges. Add all the fruit to a large bowl and mix in remaining ingredients. Transfer fruit to the prepared dish.
- In a separate mixing bowl, add quinoa flakes and oats. Stir together, then add remaining ingredients. Mix with your hands until everything is combined and the mixture starts to come together in clumps.
- Top fruit with crumble topping, pressing a few larger chunks in your fingers if desired.
- Bake on the center rack for 35 - 45 minutes, until the juices start the bubble and fruit softens. Check crumble at the 25 minute mark and if the topping is getting too brown, gently place a piece of aluminum foil over the top to prevent burning.
- Remove from the oven and serve warm with ice cream or yogurt!