Monday, July 2, 2012

Peach Blueberry Crumble

I have been wanting to make a gluten free crumble for a while now and when I went to the market today, I decided to just browse around the produce and see what fruit looked the freshest. Peaches and blueberries were the winners! This Peach Blueberry Crumble is the perfect summer desert and even better for the Fourth of July just around the corner :)

Organic peaches and blueberries. Perfect colors for the Fourth of July!
Let cool for 10 to 15 minutes before serving.

5 medium peaches (nice and ripe), sliced
1 pint of fresh blueberries
1 1/2 tablespoons of fresh squeezed lemon juice
1 tablespoon of vanilla extract
1 tablespoon of arrowroot powder
1 1/2 cups of almond flour
1/2 cup of chopped pecans
1/2 teaspoon of salt
1/4 teaspoon of baking soda
2 1/2 tablespoons of grapeseed oil
2 1/2 tablespoons of agave nectar

Preheat oven to 350 degrees. In a large bowl combine the peaches, blueberries, lemon juice, vanilla and arrowroot powder. (*Side note: arrowroot powder is a gluten free alternative to corn starch and is used as a thickening agent. It comes from the dried root of a tropical plant and is gluten-free). Pour fruit mixture in a greased 8x8 square baking dish. In a separate bowl, combine almond flour, salt, baking soda, grapeseed oil and agave nectar and mix well. (*side note: grapeseed oil is pressed from the seeds of grapes and has a very clean, light taste. It cooks at a high temperature and is great in sauteing and stir-frying.) Add the chopped pecans to almond flour mixture until everything is combined. Crumble on top of the fruit mixture and cover with tin foil. Bake for 60 minutes (until the fruit is juicy and bubbling). Take out of the oven and remove the tin foil. If the top is not yet brown, put back in the oven (uncovered) and bake for another 5 minutes. Let cool for about 10 minutes. Top with whipped cream or vanilla ice cream and enjoy!

Top with whipped cream or vanilla ice cream.
Happy Fourth of July!

- J