Monday, August 8, 2016

Summer Peach Blueberry Crumble - GF

"Life is a balance of holding on and letting go..."

There are some foods that are the poster children for summer.

For me they are sweet corn on the cob, strawberries, watermelon, cucumbers, blueberries and peaches.

They all scream SUMMER!

You may also notice they have a common theme - they are all light, hydrating foods which balance out your hot summer body temperature.

This is not a coincidence. Your body (and all of nature) is constantly trying to maintain balance. Cool, refreshing foods are in season in hot, dry summer and you most likely crave them much more than you would in the middle of January.

Today's recipe is a sweet, easy dessert (that sometimes turns into breakfast) that mixes two of my fav summer fruits - peaches and blueberries.

Aside from being delicious, peaches are a good source of fibre and potassium and blueberries have amazing antioxidants and help lower bad cholesterol...I love when dessert lowers cholesterol ;-)

The crumble is easy to make and contains heart healthy, protein rich oats and is sweetened with mineral filled natural maple syrup.

Its going to become your new summer staple!


Summer Peach Blueberry Crumble

1 cup gluten free oats
1 cup all purpose gluten free flour
1/2 cup coconut sugar
2 Tbsp pure maple syrup
3/4 cup Earth Balance, softened (vegan butter)
8-10 medium peaches, peeled and sliced
2 cups fresh blueberries
1 tsp cinnamon

Pre-heat the oven to 350.

Lightly grease a square baking dish (9x9 works well) with some Earth Balance. Add the peaches and the blueberries to the dish. 

In a large mixing bowl combine the oats, flour, sugar, maple syrup, Earth Balance and cinnamon. Mix well with a large fork to create a "crumble".

Spread the crumble evenly over the peaches and blueberries. 

Bake in the oven for about 45 minutes until the fruit is bubbly and soft and the crumble is golden brown. 

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