For this recipe, we recommend choosing a freestone peach. As the name suggests, the stone at the peach’s center comes out freely and is more enjoyable to work with. You can also go by the color of the peach skin. Lighter skinned peaches tend to be more sweet while darker, more yellow-skinned peaches are more acidic. Overripe peaches, regardless of variety or color, would also work well for this recipe. Experiment with different varieties of peaches to find the flavor profile you enjoy best!
Ingredients
- 150 grams rolled oats
- 100 grams almond flour
- 50 grams pecans, chopped
- 140 grams maple syrup
- 30 grams olive oil
- 3 grams sea salt
- 1 gram cinnamon powder
- 575 grams peaches, peeled, pitted, and sliced
- 250 grams blueberries
- 50 grams coconut sugar
- 30 grams olive oil
- Juice of 1 orange
- 5 grams vanilla extract
- pinch of ginger powder
Preparation
Preheat your oven to 350ºF. Wash and prepare the blueberries and peaches. Combine all of the ingredients for the filling in a medium saucepan and cook on the stovetop over medium heat for about ten minutes.
Next, mix the topping ingredients in a large bowl. Add the filling to a 9x9 baking dish and add the crumble on top. Bake for 20 minutes or until golden brown on top.
Allow the crumble to cool before serving. This dish makes a great dessert with a scoop of vanilla ice cream. It can also be served for breakfast, with more fresh blueberries and yogurt.
