Peach + Raspberry Breakfast Crumble
Peach Raspberry Breakfast Crumble
Baked peaches and raspberries topped with an almond and coconut crumble!
Healthy enough for breakfast and delicious enough for dessert this is a crowd pleaser!
The flaked almond topping really makes this dish! Using nuts in place of a traditional flour or oat crumble steps up the nutritional value of this dish and makes it gluten free!
Peach Raspberry Breakfast Crumble π
Filling
3 Peaches halved, and diced into cubes
1 cup raspberries
2 tbl coconut oil melted
1 tbl coconut sugar
Β½ tsp vanilla extract
Β½ tbl coconut flour
Β½ tsp cinnamon
ΒΌ tsp ground ginger
1/8 tsp cardamom
Pinch of salt
Pre-heat oven to 175 degrees. In a large bowl mix all ingredients coating fruit well. Place in glass dish and cover with foil. Bake for 35 minutes.
In the meantime grab a small bowl and add..
ΒΎ cup shredded coconut
ΒΎ cup flaked almonds
1 tbl coconut flour
2 tbl coconut oil solid
Β½ tsp cinnamon
Β½ tsp ground ginger
Pinch of sea salt
Break up mix with your hands working through the coconut oil until clumpy and sticky. After time is up remove fruit mix from oven and transfer to ramekins if you wish or a small pie dish or leave in the baking dish! Up to you. Recipe makes enough for a 8x6 (6 cup 1.5L) glass pyrex dish or 4 ramekins.
Cover well with topping, spreading it out and sealing it to the edges of the dish. Return to oven at 165 degrees for a further 20-25 minutes until bubbly and brown on top. Mix may leak so you may like to put a baking tray below the dish! Enjoy xx
