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I am in a self admitted breakfast rut. I eat the same oatmeal dish almost everyday - and honestly, I love it, but that doesn't mean I shouldn't give new things a try. Recently I was cleaning out my freezer and found some beautiful peaches and berries which inspired the base of this recipe. It's the perfect fresh take on breakfast for those mornings where you can to take a little more time to sip your coffee, cuddle with your partner or pet and smell the fragrant scent of this dish baking slowly in the oven. The warm fruit enveloped in a spicy, sweet crumble is sure to fill you up with what you need to conquer the day.

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The slow roasting of berries and peaches allows them to slowly create a naturally sweet syrup that blends perfectly with the deliciously healthy crumble topping. The hints of ginger, vanilla and cardamom add to the addictive nature of this nourishing breakfast and will leave you dreaming of all the different fruit combinations that would be lovely here.

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While crumbles are usually a dessert item, I worked hard to ensure that the topping was both as healthy and delicious as it could be - nutty, gluten free buckwheat flour, hearty oats, low glycemic coconut sugar, and rich almond flour.

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I love this dish because it makes me slow down and truly enjoy - I hope it does the same for you.


Serves: 2-4 • Prep Time: 7 minutes • Cook Time: 30-40 minutes


Fruit

  • 1 16 oz. bag frozen peaches
  • 1 16 oz. bag frozen mixed berries
  • 1 tsp. fresh grated ginger

NOTE: Obviously the fruit combination above is just a suggestion. You can use any combination of your favorite fruits - fresh or frozen. I used frozen fruit in this particular recipe so the baking time suggestions below are relative to the temperature and type of fruit you choose but it would be a great way to use up fresh fruit that is starting to go off. Just keep an eye on it after the 20 minute mark and you should be all good!

Other great fruit combinations:

  • Pears + fresh cranberries
  • Mango + raspberries
  • Apples + blackberries

Crumble (double this recipe if you like a lot of crumble)

  • 1/2 cup oats
  • 1/4 cup almond flour
  • 1/4 cup buckwheat flour (or other gluten free flour)
  • 1/4 cup sticky sweetener (maple syrup, agave, etc.)
  • 1/4 cup room temperature coconut oil (if avoiding oil you can try the same amount of mashed banana)
  • 1/2 tsp. cardamom
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. pink salt

Toppings

  • Plant based yogurt
  • Warming spices
  • Toasted nuts
  • Sliced banana

1. Preheat the oven to 375*F

2. Prepare your fruit - if frozen, remove from the freeze and allow to defrost for a few minutes. If fresh, dice into even sized pieces if nessesary.

3. In a shallow glass baking dish, combine your fruit and sprinkle over the grated ginger - toss well. 

4. In a medium sized bowl combine all of the topping ingredients using your fingers to fully incorporate the solid coconut oil - the mixture should have the consistency of wet sand. 

5. Press the crumble over the fruit, packing it down slightly so that it settles into the nooks and crannies. 

6. Pop the dish into the oven and bake for 30-40 minutes or until the crust is golden brown and the fruit below is soft and juicy. 

7. Allow to cool slighly before spooning into bowls and topping with whatever you so choose - my favorite is a little vanilla soy yogurt. 

 

LIMITLESS LOVE, LIVECLEAN KITCHEN

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