Summer officially ends this week. Slow teardrop down my cheek…
Here in Edinburgh, we have been experiencing unseasonably warm weather leading up to autumn. All of August we enjoyed the seasons best berries, peaches + plums. We had a big bowl on the table and it felt a bit more summery around here. We are topping off our oatmeals, yogurt bowls and leafy salads with delicious additions like grilled peaches and figs and we will continue to do so through the fall with some stewed apples and pears.
For this particular recipe, I was unsure whether to call it a cobbler, a crisp or a crumble because it fits the bill for all. What I love about this recipe is the versatility. You can add whatever fruit you have on hand or is in season.
You can have it for breakfast paired with coffee or topped with a protein-rich Greek yogurt. As a leftover, it can serve as a great on-the-go option as school and work schedules get a bit busier this time of year.
It also makes for a fantastic, and not-too-sweet dessert option. We consistently bring this over to friends with vanilla ice-cream and it is always a hit!
After two rounds of strict AIP since February, I have successfully re-introduced a couple of key foods like eggs, various nuts + gluten-free oats. Win! It makes baking a bit easier and enjoyable. I can have these foods in moderation without feeling crummy. And one tasty way to keep from feeling crummy, is to make this crumble… [nice segue there, eh?]
Serves: 4-5 Servings
- 1/2 cup rolled oats
- 1/3 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup almond milk (or dairy alternative)
- 1 tbs maple syrup or honey
- 1/4 tsp fine sea salt
- 1 tsp cinnamon
- 1 large egg
- sliced almonds
- 3 ripe peaches, cut into slices
- 2 ripe plums, cut into slices
- 2 ripe greengage, cut into slices (or extra peach/plum)
- 1 cup berries of choice (blackberries and blueberries are nice)
- 1 teaspoon vanilla extract
- pinch of sea salt
- lemon juice
Prep Time: 10 Mins/ Cook Time: 35 Mins / Total Time: 45 Mins
- Preheat your oven to 350 F / 170 C.
- To prepare the filling, toss the fruit, sweetener, vanilla, and salt together in a large mixing bowl. Drizzle the mixture with lemon juice.
- Transfer the fruit filling to a lightly oiled 8 x 8 square baking dish or a glass pie plate.
- To make the topping, add all ingredients to a medium sized mixing bowl and mix them together, until you have a clumpy, well-mixed topping.
- Dollop (I love that word) all of the topping over the fruit.
- If you fancy, sprinkle sliced almonds and/or extra gluten-free on top of crumble.
- Bake the crisp for 35 minutes, until fruit is bubbling + the crumble topping is golden.
- Serve with yogurt, coconut whipped cream, vanilla ice-cream, or anything you like!
- Leftovers will keep for up to 4 days in an airtight container in the fridge
- Short on time? Easy to prep ahead of time. Cover in the fridge and pop in the oven before serving