Peach Crumble
It's been quite nippy in my part of the world for the past few days and it's been making me crave something that would cozy things up a bit. We had a tons of fresh peaches and rhubarb on hand from the garden so why not make a perfect peach crumble to warm us up a bit. This is a perfect healthy recipe that can be served as a dessert or light breakfast.
Ingredients:
Filling
4 Rhubarb stalks
5 Peaches
5 Nectarines
2 Tbsp of Corn Starch
1 Tbsp Cinnamon
1/2 Tsp Powdered Ginger
1 Tsp Vanilla Extract
4 Tbsp Maple Syrup
Crumble Top
2 1/4 Cups Oats
4 Tbsp Coconut Oil
1 Tbsp Vanilla
1 Tsp Cinnamon
4 Tbsp Maple Syrup
1 Pinch Salt
Instructions:
1. Preheat the oven to 375 F.
2. Start by washing and cutting your fruit. Peaches and nectarines in 1 inch slices and rhubarb in 1/2 inch slices.
3. Place fruit in a large mixing bowl and add the cinnamon, powdered ginger, vanilla extract, maple syrup and corn starch. Mix until everything is combined and fruit is coated.
4. Place your fruit in individual oven safe bowls or in a large casserol dish. Pile the fruit high but leave room for the crumble layer on top.
6. Place the oats, cinnamon and salt into a mixing bowl and stir together.
7. In a saucepan, heat you coconut oil until melted on low heat. Stir in the vanilla and maple syrup. Poor the mixture onto the dry oats and stir until everything is combined.
8. Place your crumble on top of the peaches and place in the oven. For individual smaller portions bake for 30-45 minutes. For the casserole dish bake for 35-50 minutes. If your crumble is browning faster then the fruit are cooking, simply cover the crumble with alluminum foil and continue baking until fruit is soft.
![](https://static.wixstatic.com/media/c7ae1c_f1f33d5e9ea640429b8e8f5fff67f0d6~mv2.jpg/v1/fill/w_581,h_414,al_c,q_80,enc_auto/c7ae1c_f1f33d5e9ea640429b8e8f5fff67f0d6~mv2.jpg)
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