Grain Free Blueberry Peach Crumble

I love fruit crisps, crumbles and buckles. They’re easy to throw together and pack a lot of flavor and nutrition into a dessert without requiring a lot of ingredients.

A few weeks ago I stopped at the veggie/fruit market near my house and picked up several pints of local blueberries and Washington peaches. I decided to combine the two with an almond coconut crust. The resulting crumble was absolutely delicious. A tablespoon of sweetener of your choice can be added to the crumble crust but the fruit was sweet enough alone I don’t think it needed it. Corn starch or tapioca starch can be used in place of arrowroot to thicken the fruit.

3 cups blueberries
4 ripe peaches, diced
1 cup almond meal
2 Tbs coconut flour
1 Tbs coconut oil
1 Tbs arrowroot powder
1/4 tsp baking soda

Preheat oven to 350*F. In a 9×9 baking dish combine blueberries, diced peaches and arrowroot. Mix until fruit is fairly evenly coated in arrowroot powder. In a small mixing bowl, combine almond meal, coconut flour, baking soda and coconut oil. Mix together with finger tips or a fork until it forms a breadcrumb texture. Pour the crumble crust evenly over the fruit. Bake for 20-25 minutes until the crust is lightly browned and the fruit is bubbling.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Grain Free, Specialized Diets. Bookmark the permalink.

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