Gluten free Stone Fruit Crumble
A very simple gluten free stone fruit crumble with a thick layer of coconut-quinoa-almond topping and lots of sweet juicy stone fruit underneath! I made this with nectarines and peaches but you can substitute in different stone fruits if you prefer.
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Servings: 8 serves
Calories: 261kcal
Ingredients
Fruit Filling
- 7 peaches or nectarines approximately
- 2 tbsp maple syrup or honey
- 2 tsp vanilla extract
Crumble Topping
- 1 cup quinoa flakes
- 1/2 cup shredded coconut
- 1/2 cup almond meal
- 4 tbsp maple syrup or honey
- 3 tbsp softened butter or coconut oil
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180 C. You will need a medium-sized baking dish; the crumble pictured is in a 22cm square baking dish.
- De-stone the peaches and/or nectarines (or other stone fruit) and cut into chunky dice, a little larger than 1cm. Place fruit in the baking dish and toss in 2 tablespoons of maple syrup and 2 teaspoons of vanilla extract. Bake for approximately 10-15 minutes, or until fruit is starting to soften.
- While the fruit is baking, make the crumble topping. Combine the quinoa flakes, shredded coconut, almond meal and cinnamon in a bowl. Add in the maple syrup, butter and vanilla, and stir together to form a crumble. It may be easier at this point to use your fingers to help form a crumbly, clumpy mixture. If it's not clumping together you can add a little extra maple syrup and butter until you reach the desired consistency.
- Once the fruit has baked for 10-15 minutes, remove the baking dish from the oven. Sprinkle the crumble mixture evenly across the fruit and return to the oven to bake for a further 15-20 minutes, or until the crumble is browning. If the topping browns too quickly, reduce the oven temperature to 160 C.
- Allow the crumble to cool slightly then serve with yoghurt, ice cream, cream or custard as you like! (I recommend thick Greek yoghurt)
Notes
*If substituting a smaller-sized stone fruit like plums or apricots into this recipe, you will probably need to increase the quantity of fruit. I estimate you'll need around 10-12 plums or apricots to achieve a similar size.
*Nutrition information is calculated for the crumble made with maple syrup and butter, the exact nutrition information will differ slightly (but not significantly) if made with honey and/or coconut oil as the substitutes.
*If you can eat oats you can swap the quinoa flakes to quick oats (they have the most similar consistency to quinoa flakes).
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
Nutrition
Calories: 261kcal (13%) | Carbohydrates: 35g (12%) | Protein: 5g (10%) | Fat: 13g (20%) | Saturated Fat: 6g (38%) | Cholesterol: 11mg (4%) | Sodium: 42mg (2%) | Potassium: 315mg (9%) | Fiber: 5g (21%) | Sugar: 22g (24%) | Vitamin A: 559IU (11%) | Vitamin C: 9mg (11%) | Calcium: 44mg (4%) | Iron: 1mg (6%)