I am by no means a baker - I like to leave that to the pros. In the summer when fruit is pure magic and little to no sugar or "extras" are needed, I break out of my anti-baking mentality. This crumble is what I like to call "baby baking" or "baking light". Precise measurements are not 100 percent required, and the ingredients are adaptable, depending on what fruit you happen to have on hand or what is in season.
Crumble is as fancy as I get in the baking and dessert category, and this particular crumble is nutritious enough to start your day with. I featured a similar breakfasty dessert here that highlighted what was peaking in June. Fiber and protein-filled oatmeal and walnuts make up a majority of the crust, and the fruit filling gets a gentle and optional toss with maple or coconut sugar for just the right amount of sweetness. Top with thick yogurt, dairy-free or regular, and you have a complete and balanced breakfast, snack, or dessert that won't hinder being beach ready for the remainder of the summer.
peach + blueberry crumble
- 1 cup rolled oats
- 5 dates pitted
- 1 cup walnut
- 1/2 cup pecans
- 1/2 tbsp cinnamon
- 1 tsp vanilla bean powder (i like this brand)
- 1/4 tsp sea salt
- 1/2 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 1 tbsp ground flax seeds (optional)
- 1/2 cup blueberries
- 2 1/2 pounds peaches, pitted and cut into 1-inch slices
- 2 tbsps maple or coconut sugar (i like this brand) - optional for added sweetness
- juice of 1/2 a lemon
- 1 tsp vanilla bean powder
- 1/2 tbsp cinnamon (adjust if you prefer less)
- 1/4 tsp salt
- Yogurt for topping - I like siggis plain or vanilla
Preheat oven to 375 degrees
- In a food processor, pulse the oats and dates until a coarse meal is formed. Transfer to a large bowl. Repeat with the walnuts and pecans. Make sure not to over pulse the nuts and turn them into nut butter. You want to the oats and nuts to maintain a coarse texture.
- Add the remaining dry ingredients for the crumble - cinnamon, vanilla, salt, and ground flax seeds and mix. Pour the melted coconut oil and maple syrup, and stir to combine.
- In a large bowl, toss together the blueberries, peaches, maple or coconut sugar if using, lemon juice, vanilla bean powder, cinnamon, and salt.
- Pour the fruit mixture into into a round 8 to 10-inch cast iron skillet or 2-1/2 inch deep baking dish and spread the crumble on top. Give the baking dish a few shakes to allow the mixture to settle.
- Bake for 30-40 minutes until the top is browned and slightly crisp and the fruit is bubbling. Allow to cool for 15 minutes, top with a dollop of yogurt of your choice.
I like to enjoy this crumble at all temperatures and times of the day. To reheat, simply stick the pan or skillet back into the oven for 5-10 minutes or until warmed through.