Stone Fruit Quinoa Crumble

small bowl of plum and peach cumble with quinoa

Stone Fruit Quinoa Crumble

This gooey and delicious stone fruit and quinoa crumble uses fresh seasonal produce spiced with cinnamon and nutmeg with sweet topping made with quinoa flakes.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: crumble, fruit

Servings: servings

Calories: 400kcal

Author: Alyssa

Ingredients

for the filling:

2 lbs stone fruits I used a mix of peaches, plums and nectarines, about 7 - 8
1 teaspoon lemon juice
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon garam masala
1/2 teaspoon vanilla powder or extract
1/4 teaspoon nutmeg

for the crumble topping:

1 cup quinoa flakes
1 cup rolled oats gluten-free if needed
6 medjool dates finely chopped
2 tablespoons maple syrup
6 tablespoons coconut oil at room temperature

Instructions

Preheat the oven to 350ºF. Grease a 9" pie dish and set aside.
Remove the pits from each fruit and slice them into wedges. Add all the fruit to a large bowl and mix in remaining ingredients. Transfer fruit to the prepared dish.
In a separate mixing bowl, add quinoa flakes and oats. Stir together, then add remaining ingredients. Mix with your hands until everything is combined and the mixture starts to come together in clumps.
Top fruit with crumble topping, pressing a few larger chunks in your fingers if desired.
Bake on the center rack for 35 - 45 minutes, until the juices start the bubble and fruit softens. Check crumble at the 25 minute mark and if the topping is getting too brown, gently place a piece of aluminum foil over the top to prevent burning.
Remove from the oven and serve warm with ice cream or yogurt!

Notes

Topping adapted from Green Kitchen Stories

Nutrition