Friends, it’s August. Can you believe it?
With only one month left in summer, I’m taking every opportunity to eat as much summer fruit as humanly possible. Berries, peaches, watermelon, cherries, even cantaloupe and musk melon (not the biggest fan). Filling my bowl to the brim for breakfast, jamming them into my morning and afternoon smoothies and snacking on them throughout the day. I can't get enough!
Especially because I know, once the summer is over, these fruits are gone from my diet too. Eating them out of season is just never the same.
Since berries, especially strawberries (which are my absolute fave), are pushing towards the end of their season, my mind has shifted more towards late summer fruit like peaches and other stone fruits.
And today, I’m putting all my favorite stone fruits into a delicious quinoa crumble.
We start with a blend of peaches, nectarines and plums. And then we get to have some fun and spice things up. I used a delicious blend of spices which adds the most amazing flavor to this ever-so-simple dessert. Ground cinnamon, nutmeg, garam masala and vanilla bean powder. It's warming and sweet, but with an unexpected complexity. And with the strong undertones of vanilla, it really doesn't need anything else.
Except for just a gentle touch of maple syrup, of course.
Then to the topping. If you’ve never made a quinoa crumble topping before, be prepared. It's as crazy delicious as it is easy. All you need are quinoa flakes, oats, coconut oil, dates and maple syrup. Yep, only 5 ingredients.
And the beauty is, this wonderful treat is also quite nutritious too!
Traditional crumbles are usually made with oats, sugar and butter. Sometimes with a little flour mixed in.
We skipped the bad stuff, but kept the oats since they add a nice texture and a little fiber to the mix, choosing instead to combine them with quinoa flakes for a added boost of protein and fiber. The quinoa flakes also help the topping stay ultra crispy, so you’re not left any sogginess after it bakes.
Using a little inspiration from the lovely couple over at Green Kitchen Stories, instead of sweetening the crumble with sugar, I opted for soft medjool dates and maple syrup. The dates give the crumble a little more stickiness, resulting in crunchy clumps on top, but (double bonus!) they’re also full of iron, fiber and trace minerals like magnesium. Sweet and healthy? Total win.
Truthfully, coconut oil is the key to the success of this crumble. It lends an ever so faint hint of coconut flavor, and really makes the texture of the topping shine. Crunchy, crispy and perfectly golden brown.
In case you can’t tell, I’m a big fan of crumbles that have that have big crumbly chunks on top. Almost like big pieces of granola served over fruit. So good!
Oh AND if you make this recipe (or any others!) make sure to snap a pic and share it on Instagram using hashtag #SIMPLYQUINOA – I want to see your creations!
And while this crumble certainly makes a joyous dessert, the best part is, it’s totally breakfast worthy. In fact, I’m sitting here right now with a bowl in front of me, filled to the brim with quinoa crumble and coconut yogurt.
Summer sweetness at its finest! Enjoy 🙂
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Topping adapted from Green Kitchen Stories
- 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
- 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!
|Amount Per Serving||As Served|
|Calories 420kcal Calories from fat 148|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 12g||60%|
|Dietary Fiber 7g||28%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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