Tuesday, July 10, 2012

Peach and Blueberry Crumble with Quinoa Oat Topping-gluten free! {Sweet Treat Tuesday}

This was so good! I made it for a cookout I went to a while ago where my friends are gluten free. If you haven't already tried quinoa, I'm hoping this changes your mind! I mean, you can make anything with it! I didn't have as many peaches as called for, so my crumble looks a little heavy on the blueberries. You could really choose any fruit you want in this. Enjoy!

Peach and Blueberry Crumble with Quinoa Oat Topping
adapted from NY Times Recipes for Health

2 1/2 pounds peaches or nectarines, sliced (about 2 quarts sliced fruit)
1 cup blueberries 
2 tablespoons honey or agave nectar 
1/2 teaspoon cinnamon 
1 teaspoon vanilla extract 
1 batch quinoa-oat crumble topping 

In a large bowl, mix together the peaches, blueberries, honey or agave nectar, cinnamon, and vanilla. Cover and let sit for one to two hours, in or out of the refrigerator. While fruit is sitting, prepare quinoa-oat crumble (recipe below).

Preheat the oven to 350 degrees. Butter a two-quart baking dish. Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired. 

About 30 minutes before serving, spread the crumble topping over the fruit mixture in an even layer. Bake 20 minutes or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.

Quinoa-Oat Crumble Topping 

1 1/4 cups gluten-free rolled oats
1/2 cup quinoa flour (grind quinoa or quinoa flakes in a spice mill or food processor to make the flour.)
1/3 cup sugar
1/2 teaspoon cinnamon
1/8 to 1/4 teaspoon salt (to taste)
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces

Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the steel blade, and pulse several times to combine. Add the butter, and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.

Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan front to back, stir the mixture and bake another 5 to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in the freezer for several weeks in an airtight container or freezer bag. 

Makes a little over 2 cups, enough for one crumble serving eight made in a 2- to 2 1/2-quart baking dish.

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