I had a post planned to go with this recipe that was a lot darker and more serious. But one thing I’m trying to focus on in my life right now, is giving myself permission to just be joyful. I attended a lovely retreat with these two women, and one of the biggest outcomes (other than reminding me how much I love hanging out with awesome ladies and doing gentle yoga) is giving myself permission to be happy when good things happen, even if everything in my life isn’t absolutely perfect. I’m about to embark on a new professional adventure, one that brings together my love of food and my professional skills in such a perfect way that I kind of can’t believe it’s possible. There is an inclination in me to start making lists, plans, setting crazy goals for myself, but right now I’m letting myself feel that crazy joy and boundless excitement.
Summer definitely feels like it’s more “getting going” rather than winding down, so while it lasts, give yourself permission to eat all the summer fruit, ideally baked under a delicious crumbly topping.
gluten free blueberry and peach crumble
Cooking Soundtrack: Something to Tell You, Haim
I have made this recipe many times with whole wheat flour like spelt, or whole wheat pasty flour, but I wanted to try to making it gluten free since I’ve got a few buds who have gone that route. I’ve also made it with mixed berries and rhubarb, raspberries and nectarines, it’s just as delicious. Best served warm with a scoop of vanilla ice cream.
For the fruit filling
- 1 pint blueberries
- 5 small peaches, pitted and sliced (total fruit should be about 6 cups)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1.5 tablespoon cornstarch
For the crumble topping
- 3/4 cup old fashioned rolled oats (gluten free if desired)
- 1/2 cup almond flour
- 1/2 cup roughly chopped toasted pecans
- 1/3 cup lightly packed brown sugar
- 1 teaspoon salt
- 1/2 cup (8 tablespoons, 1 stick) chilled unsalted butter, cut into small cubes
Preheat the oven to 375 F.
In a medium bowl, mix together the oats, almond flour, pecans, brown sugar and salt. Using your fingers, incorporate the butter pieces until it forms a crumble without “dry” spots. Some of the butter will be in pea-sized pieces, some of it will be incorporated. Keep cool in the fridge.
In your baking dish, mix together the fruit, sugar, lemon juice and cornstarch. Scatter the fruit crumble on top – it should appear clump, don’t press down on it too much. Bake for 40 mins, or until the top is nicely golden and brown in places, and the juices are bubbling. Let cool for at least 15 minutes (or until juices have thickened a bit), and serve warm with a scoop of your favourite ice cream, yogurt, or whipped cream.