Petite Peach Berry Crumble is the perfect way to take advantage of delectable summer produce without a lot of fuss. For this recipe there’s no need to make a complicated crust since the fresh peaches are scooped out to form adorable peach cups that hold the peach and blueberry filling. The fresh fruit is covered with a tasty gluten free crumble topping of almond flour and quinoa flakes that provides a delightful texture. After a quick bake in the oven, the petite crumbles are warm, golden brown on top, and ready to enjoy!
Petite Peach Berry Crumble
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4 ounces blueberries (about 1/2 cup of berries)
2 (6-8 ounce) peaches (look for peaches that are semi-firm and not overly ripe)
1 teaspoon Truvia sweetener
2 teaspoons almond flour
2 tablespoons quinoa flakes (you can find quinoa flakes online, in health food stores, or large supermarkets; I used Ancient Harvest brand)
1 tablespoon Truvia sweetener
1/8 teaspoon ground nutmeg
Dash of salt
1/4 teaspoon puree vanilla extract
4 teaspoons pumpkin puree
1. Preheat oven to 350 degrees. Line a small baking sheet with aluminum foil and spritz with nonstick spray.
2. Add blueberries to a small mixing bowl, then set aside.
3. Cut peaches in half, then carefully scoop out the pits and discard them (a grapefruit spoon works well for this). Try not to mash the peach too much as you’re doing this so it maintains it’s shape.
4. Continue to scoop out the center of each peach half, leaving a small border around the edges so that the skin portion of the peach forms a small cup. Scoop the peach centers into small mixing bowl with blueberries. Place hollowed out peach cups on prepared baking sheet.
5. Add 1 teaspoon of Truvia to peach/berry mixture and stir to combine. Set fruit filling aside while you prepare the topping.
6. To make the crumble topping, add dry ingredients ( flour, quinoa flakes, Truvia, nutmeg, and salt) to a small mixing bowl. Stir to combine.
7. Add vanilla and pumpkin to dry ingredients and stir until evenly incorporated.
8. To assemble, divide fruit filling evenly between peach cups.
9. Scoop about 1/4 of the crumble topping on top of each peach. Use your hands to press topping onto each peach half (it doesn’t have to be perfectly covered, just try to make it a relatively even layer).
10. Transfer baking sheet to oven and bake crumbles 20-22 minutes, or until filling is heated through, and tops are beginning to brown.
11. Divide crumbles between plates (2 peach halves per plate) and enjoy!
Nutrition Information--approximately 145 calories per serving ( 2 filled peach halves)