Project Description

Crumble pêches

RECIPE BY: Olive & Mango

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Crumbles, crisps and cobblers are easier than pie and thrown together in minutes. With little effort you are left with deliciously sweet and tender peaches and nectarines under a blanket of crunchy pecan crumble. You can use any seasonal fruit, either peaches or even apples!

For 1 crumble

I partnered up with GoGo Quinoa for this recipe and decided I would use a blend of their Buckwheat flakes and Quinoa flakes to make it. Their flakes are quite fine in texture and I love making porridge out of them and thought the blend would make the perfect texture for this sandy topping. Another feature that makes this topping absolutely delicious is the pecans, which must be lightly toasted to emphasize the pecan flavour. I also process most of them so that they are very fine and flour-like, infusing the whole topping with that beautiful nutty flavour. The rest of the pecans get a rough chop and add a little crunch to the topping too!

INGREDIENTS

For the pecan crumble topping

  • 1 cup pecans toasted
  • 1 cup GoGo Quinoa Quinoa flakes
  • 1 cup GoGo Quinoa Buckwheat flakes
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • 1 pinch sea salt
  • 12 dates chopped finely
  • 1½ tsp vanilla extract or bourbon
  • 6 tbsps cold-pressed coconut oil (room temperature) + more for greasing the dish

For the filling

    • 2 pounds of peaches and nectarines (could be one or the other but I like a mix)
    • 1-2 tbsps lemon juice (I like it with two but you can test the flavour with one and add more as you like)
    • 1 tsp vanilla extract
    • ¼-½ cup of honey or maple syrup to taste depending on how sweet you want the filling
    • 1 tbsp cornstarch/or tapioca flour
    • ¼ tsp ground nutmeg
    • ¼ tsp ground cinnamon
    • A pinch of salt

INSTRUCTIONS

For the topping

  1. Coarsely chop ¼ cup of toasted pecans, then set them aside in a small dish. Put remaining pecans (¾ cup) in food processor and process them until they’re as fine as possible.
  2. In a medium bowl mix the the quinoa flakes, buckwheat flakes, salt, nutmeg, cinnamon, chopped pecans as well as the ground pecans together until combined. Then add the chopped dates to the mixed flakes along with the coconut oil and vanilla extract. Use your hands to mix until some large crumbs are formed.

For the filling

  1. Preheat oven to 375°F and grease your ovenproof baking dish.
  2. Halve and pit your peaches and nectarines, then slice each half into quarters smaller if they’re firm, large ones if the peaches are already soft.
  3. Place all the peach and nectarine slices in the prepared dish and toss them with the honey or syrup, cornstarch, vanilla extract, lemon juice, cinnamon, nutmeg and salt.
  4. Cover fruit evenly with topping. Bake until crumble topping is golden brown in places and fruit is bubbling, about 40 to 50 minutes. If your topping starts to brown too quickly you can cover the top with foil until it is done baking.
  5. Let cool slightly before serving, and serve ideally with a dollop of vanilla ice cream (dairy free to keep it vegan) or yoghurt as this makes a great breakfast.
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