Peach Quinoa Crumble

Servings 16, Calories 287, Fat 13.7g, Carbohydrates 38.7g, Protein 4.8g, Cholesterol 23mg, Sodium 66mg, Fiber 3.4g, Sugars 20.5g, WW Pts 8 Wendy's Note: For an unrefined option to brown sugar try muscovado sugar!
Photo by Mishell R.
Adapted from cookingquinoa.net

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookingquinoa.net

Ingredients

  • Peaches

  • 9-12

    medium peaches

  • 1/2

    cup blueberries/raspberries

  • 1/2

    cup sugar

  • 2

    tsp cinnamon

  • 1/3

    cup brown rice flour

  • 1

    tbsp cornstarch

  • Crumble

  • 1

    cup brown sugar

  • 1

    cup brown rice flour

  • 3/4

    cup quinoa

  • 1 1/2

    tbsp cinnamon

  • 1/3

    cup hemp seeds

  • 1/2

    tsp nutmeg

  • 1

    cup ground almonds

  • 3/4

    cup butter, cool but close to room temp, in chunks

Directions

1.1) Peel and slice the peaches and place in a large bowl. Place a sieve over the fruit, a sugar, cinnamon, flour and cornstarch and sift over fruit. Mix together. 2.2) Preheat the oven to 375F. Lightly spray a 9x13 pan. Place the fruit mixture into the pan. 3.3) In another large bowl mix together all ingredients except the butter. 4.4) Add the butter and mix together with your hands, pressing the butter in to the dry mixture similar to cutting butter into a pie dough. The mixture will begin to come together but still crumbly. 5.5) Top the fruit with this mixture, gently mixing in a little bit as well. 6.6) Bake for 45-55 minutes. Top will be golden, fruit will be bubbling.

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