I don’t think i’ve ever gone this LONG WITHOUT WRITING A RECIPE POST!!! I guess this whole pregnancy thing took my mind off of writing, and the 5 weeks bed rest did not really help.
Anyways, I’m back!
My plan this morning was to make an heirloom tomato tart, but after not finding any heirloom tomatoes, I shifted my recipe for the day and decided to make a crumble!
Behold, your new favourite dessert. PEACH BLUEBERRY OATMEAL ALMOND CRUMBLE, with a side of whichever ice-cream flavour you desire
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Ingredients For The Filling
- 3 cups fresh sliced peaches ( no need to peel them)
- 2 cups fresh blueberries
- 2 teaspoon grated lemon zest
- 2 tablespoon lemon juice
- 1/2 cup coconut sugar
- 1/4 cup white whole wheat flour
Ingredients For The Crumble Topping
- 3/4 cup white whole wheat flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped almonds
- 1 teaspoon vanilla extract
- 1/2 cup cold butter, cubed
Method
- Preheat the oven to 175 C, combine all filling ingredients in a bowl and mix until thoroughly combined.
- Spread them evenly in the bottom of a baking pan, or add them to little serving bowls if you want to serve individually.
- In a large bowl, combine flour, oats, sugar, cinnamon, salt, almonds, and vanilla extract.
- Add in the butter and toss mixture with a pastry cutter, if you don’t have one you can use two forks or your hands (make sure they are not warm) until topping is crumbly and in pea-sized clumps.
- Sprinkle topping evenly over fruit filling and pop it into the oven
- Bake it for 30-35 min, or until the top is a golden brown. Let it cool for 5 mins and serve with a scoop of ice cream!
There you have it!! Your new favourite dessert <3
Pinch of Love,
Mrs.Clueless
