Peach Cherry Quinoa Crumbles
GF Peach Cherry Quinoa Crumbles.... that's how my quinoa crumbled and we loved it! With peaches and cherries falling off carts this year, and my quinoa obsession, the options are unlimited! Honestly, this was my best crumble to date! Gluten free, wholegrain and addictive good! Also a great way to use whole foods, something that fits in with my current obsession #makehalfyourgrainswhole
Ingredients
Stone Fruit Mix
- 6-8 peaches pitted, diced
- 2 cups cherries pitted, halved
- 2 tsp cornflour
- ⅓ cup brown sugar
- Juice of 1 lime
- Few drops almond extract
Quinoa Oat Crumble Topping
- 1 cup cooked quinoa dehydrated {note below}
- ½ cup walnuts finely chopped
- ⅓ cup quick cooking oats
- ⅓ cup brown sugar
- ¼ cup chilled butter grated
Instructions
Stone Fruit Mix
- Preheat oven to 180C.
- In a large bowl, toss all the ingredients for the fruit mix well to coat.
Assemble
- Divide the fruit mix into 6-8 ovenproof ramekins, including the liquid if any.
- Divide the crumble mix equally over each, pressing down gently to make sure the top is well covered and sealed.
- Bake in a hot oven for 35-40 minutes until the top is crisp to touch, and maybe the juices are bubbling out.
- Serve warm {or chilled as we like it} with a serving of unsweetened single cream!
Notes
Note : Dehydrated cooked quinoa. I spread the cooked quinoa on a oven proof platter and microwaved it for 6 minutes, a minute at a time, since I was experimenting. I think next time I will put it on an oven tray and leave in a low oven for about an hour.