Peach and Blueberry Crumble

Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 8

Let’s get ready to crumble! Dual fruity flavors will tantalize your taste buds with this soy-free dessert. The crumbly topping provides a crunch but also melts in your mouth.

Ingredients

1. 4 ripe peaches, fresh or frozen
2. 2 cups blueberries, fresh or frozen
3. 2 tablespoons lemon juice
4. 2 tablespoons arrowroot powder
5. 1/2 teaspoon ground cinnamon
6. 1/2 cup rice flour
7. 1/2 cup packed dark brown sugar
8. 1/4 cup oats
9. 1/4 cup cold butter

Tools

1. cutting board
2. chef’s knife
3. 2 mixing bowls
4. measuring cups/spoons
5. spatula
6. 8 x 8-inch (20 x 20-cm) baking dish

Allergen Alert!

If you’re avoiding dairy, skip the butter and go for a butter substitute.

If you are allergic to wheat, make sure the oats are wheat-free.

1. Preheat oven to 375°F.
2. Remove the pits from the peaches and cut into 1/4-inch (0.6-cm) slices. Place in mixing bowl.
3. Add blueberries, lemon juice, arrowroot powder, and cinnamon to the bowl and stir.
4. Pour the fruit into the bottom of a baking dish. Set aside.
5. In a second mixing bowl, combine the rice flour, brown sugar, and oats. Set aside.
6. Cut the butter into tiny pieces and add to the bowl, then stir.
7. Sprinkle the topping over the peaches and blueberries.
8. Bake for about 45 minutes, or until the top is golden brown.
9. Cut into 8 pieces and serve warm.

If it isn’t peach season, don’t be afraid of frozen peaches. Frozen fruits and vegetables are picked at the peak of their season and frozen immediately. This keeps the freshness and nutrition packed inside. Just let them thaw, and then drain the liquid before you add them to your dish.