No Guilt blueberry peach cobbler

Flourless Peach and Blueberry Crumble

By on September 26, 2015

Fruit cobblers and crumbles conjure up cozy memories of desserts from my childhood.  In the winter it was warm and comforting and in the summer after a visit to an orchard it was fruity freshness! Served with homemade vanilla ice cream on top it was as perfect as a dessert could be!  Determined to keep fruit crumbles on the menu in our home as we continue our clean eating journey, I came across several versions of  flourless and sugarless (no white sugar) fruit crumbles.  After experimenting this version was declared a winner by family and friends. No one even guessed that it did not contain flour or sugar. The fruit filling had just the right amount of sweetness.  The crumble topping added a delightful crunchiness.  However we did splurge, serving a scoop of ice cream on top!  Although peaches and blueberries were used in our recipe the fruit could be varied according to taste or what is in season.

Flourless Peach and Blueberry CrumbleNo Guilt Blueberry Peach Cobbler

Fruit Filling

  • 4  large peaches, pealed, pitted and sliced
  • 1 pint of blueberries, rinsed
  • 2 tablespoons of pure maple syrup
  • 1 tablespoon of fresh squeezed lemon juice
  • coconut or olive oil cooking spray

Crumble Topping

  • 1/2 cup almond meal or flour
  • 1/2 cup quinoa flakes, crushed (I have used sprouted grain flakes when I was out of quinoa flakes)
  • A pinch of  sea salt or pink Himalayan salt
  • 1 tsp pure almond extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons of  pure maple syrup
  • 2 tablespoons of extra-virgin olive oil

Directions

  • Heat oven to 400°
  • Spray a 8″x 8″ or 9″x 9″ baking dish with coconut spray or olive oil spray.
  • In the baking dish combine the peaches and blueberries, 2 tbsp maple syrup, almond extract and the lemon juice.
  • In a bowl, mix the almond meal or flour, quinoa flakes, salt and cinnamon.
  • Add the olive oil and remaining 2 tbsp syrup.
  • Mix until just combined.
  • Drop dots of the crumble mixture evenly over fruit.
  • Bake 20 – 25 minutes, until the top is browned and the fruit is bubbling.

Note: You can vary the fruits used. You need about 4 cups of fruit.

No guilt blueberry peach crumble

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About Author

author

Hi! This is Donna. I am a grandmother, mom, wife, and a teacher. I also love cookbooks, love to bake and really enjoy food! At age 56 I have developed a love of fitness after losing 46 pounds on the 21 Day Fix! I have always struggled with my weight! When menopause struck and things got totally out of control... My weight only went up not down. My muffin top turned into a bakery shelf. I desperately wanted to lose weight and improve my health. I wanted to be able to play and keep up with my beautiful grandchildren. Nothing I tried worked until I found the 21 Day Fix. Now instead of a tight size 16 I wear a comfortable 8 and even some 6's! At age 56 I am in the best shape of my life. My current goals are to improve my strength and to continue toning my body. I along with my daughter, Danielle, am here to help you reach your own fitness goals! You are never too young or old to become fitter, healthier, and stronger!

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