endless summer fruit + nut crumble

breakfast, dessert, recipes, treats

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?]

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Serves: 4-5 Servings

Ingredients

For the topping:
  • 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
For the filling:
  • 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
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Directions

Prep Time:  10 Mins/ Cook Time:  35 Mins / Total Time:  45 Mins

  1. Preheat your oven to 350 F / 170 C.
  2. To prepare the filling, toss the fruit, sweetener, vanilla, and salt together in a large mixing bowl. Drizzle the mixture with lemon juice.
  3. Transfer the fruit filling to a lightly oiled 8 x 8 square baking dish or a glass pie plate.
  4. 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.
  5. Dollop (I love that word) all of the topping over the fruit.
  6. If you fancy, sprinkle sliced almonds and/or extra gluten-free on top of crumble.
  7. Bake the crisp for 35 minutes, until fruit is bubbling + the crumble topping is golden.
  8. Serve with yogurt, coconut whipped cream, vanilla ice-cream, or anything you like!

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Notes

  • 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

 

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This month, I am looking forward to a similar version with some apple, pears + figs. It is also my favourite time of year to get those pumpkin recipes out! Tell me, what are your fall favourites?
Have a delicious week, x!
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summer peach oven cake

breakfast, recipes, treats

August and festivals, they just go together.

Here in Edinburgh we are celebrating the start of the Fringe Festival, International Festival and the  International Book Festival. The population is said to triple and it is just about impossible to find an available room in the city. It is one big party around here.

August is also one of my favorite times of year in our dear ‘ol Colorado. It has become a family tradition to pack up the car and head to the Palisade Peach Festival to celebrate all things peaches. Attendees sample peach ice cream, peach pie, peach cobbler, peach liquor, peach pancakes, peach jam, peach smoothies and Dad’s favorite, peach salsa. The festival is complete with a peach eating contest, peach cuisine demonstrations, a full parade down main street and one lucky gal is crowned Peach Queen.

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One of the highlights of the trip is to return home with crates of the fuzzy fruit. We would bring back dozens upon dozens of freshly picked peaches for friends and family. This juicy fruit was a part of my growing up and using them in this easy peach oven cake recipe brought back some sweet memories!

I got the idea to try an oven-baked pancake after a post about Swedish Fat Almond Cake from Green Kitchen Stories. This baked pancake called ugnspannkaka or tjockpannkaka, means oven baked pancake or thick pancake. It tastes like a huge pancake and is perfect for sharing. I wanted to try a version of my own, because I think we can all appreciate the simplicity of the recipe and not having to stand at the stove and flip pancakes.

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Sweet: This recipe is sweetened naturally by the warm, juicy peaches, with a hint of nuttiness from the almonds and coconut. We like to top with butter and agave nectar.

Simple: It couldn’t be easier. Whip the ingredients together and throw into the oven.

The pancake will rise during baking, it should be fluffy with a golden outer crust and a soft peachy inside- the perfect summer comfort food.

INGREDIENTS

4 servings

3 peaches, cut into thin slices

1/2 cup milk *your preference, I used coconut milk

1/2 cup gluten free all-purpose flour

3 eggs

2 tbs coconut flour

2 tbs almond meal

1 tbs butter

1 tsp ground cinnamon

1 drop vanilla extract

1 pinch salt

1 pinch ground nutmeg

1 tbs optional sweetener

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METHOD

Preheat oven to 425 degrees F (220 degrees C)

Melt butter in a cast-iron skillet in the preheating oven

Combine peach slices, sweetener, nutmeg and cinnamon in a bowl; gently toss to coat the peaches well. Cut the peaches into bite sized pieces. Set aside.

Beat eggs, milk, flours, almond meal, vanilla extract, salt together in a bowl until batter well-combined but a little lumpy. Pour into skillet.

Top batter with the peach mixture. Place the peaches into the top of the cake. They can be nicely arranged, but feel free to get as many peaches you can into the oven cake.

Bake in preheated oven until set in the middle, about 25 minutes.

Whatever you decide, breakfast, lunch, dessert… Enjoy!

x

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Palisade Peach Festival 2014

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