Peach or Nectarine and Blueberry Crumble With Quinoa-Oat Topping

By MarielC

From the NY Time. Can be made gluten free if you use gluten free rolled oats.

Ingredients

• 2 1/2 pounds peaches or nectarines, sliced (about 2 quarts sliced fruit)
• 1 cup blueberries
• 2 tablespoons mild honey or dark agave nectar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 1/4 cups rolled oats
• 1/2 cup quinoa flour (grind quinoa in a spice mill to make the flour)
• 1/3 cup unrefined turbinado sugar
• 1/2 teaspoon freshly grated nutmeg
• 1/8 to 1/4 teaspoon salt (to taste)
• 3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

Details

Servings 8
Preparation time 40mins
Adapted from nytimes.com

Preparation

Step 1

Make topping: 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.

In a large bowl, mix together the peaches or nectarines, blueberries, honey or agave nectar, cinnamon, vanilla and almond extract. Cover and let sit for one to two hours, in or out of the refrigerator.

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.