Fruit Crumble With Quinoa-Oat Topping

By Martha Rose Shulman

Total Time: 3 hours
Rating: 4(93)
Notes: Read community notes

Peaches or nectarines and blueberries make a beautiful color combination and a nice package of nutrients. The peaches contain vitamin C, vitamin A, vitamin K, beta-carotene and potassium, while the blueberries have anthocyanins, compounds that some scientists believe may have antioxidant and anti-inflammatory properties.

Featured in: Peach or Nectarine and Blueberry Crumble With Quinoa-Oat Topping

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Ingredients

Yield:Serves eight

2½pounds peaches or nectarines, sliced (about 2 quarts sliced fruit)
1cup blueberries
2tablespoons mild honey or dark agave nectar
½teaspoon cinnamon
1teaspoon vanilla extract
¼teaspoon almond extract
1batch quinoa-oat crumble topping

Ingredient Substitution Guide

Preparation

Step 1
In a large bowl, mix together the peaches or nectarines, blueberries, honey or agave nectar, cinnamon, vanilla and almond extract. Cover and let sit for one to two hours, in or out of the refrigerator.
Step 2
Preheat the oven to 350 degrees. Butter a two-quart baking dish. Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
Step 3
About 30 minutes before serving, spread the crumble topping over the fruit mixture in an even layer. Bake 20 minutes or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.

Tip

Advance preparation: The crumble topping keeps for several months in the freezer. The recipe can be made through Step 2 several hours before the final baking.

Ratings

4 out of 5

93 user ratings

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Cooking Notes

Heath Quinn6 years ago

Here's a link to the topping recipe -
http://www.nytimes.com/2010/10/04/health/nutrition/04recipehealth.html

Carolyn Strecker6 years ago

This recipe is a waste of good peaches. Underseasoned and boring. And the suggested crumble topping tastes like horse feed.

Dee4 years ago

Nice recipe but would like better if there were less steps, like cooking topping and filling at same time for 40 minutes.

PCMAEA5 years ago

Made with peaches and blueberries, and I followed the quinoa oat crumble recipe as well. Delicious for breakfast. Got about 8 servings out of it. yogurt on top would be great as well.

Gene Mead6 years ago

Made this with home grown peaches and blackberries. Used a name brand granola cereal mix for the topping. Adding a scoop of homemade vanilla ice cream made a great dessert.

ST6 years ago

Made this with homegrown apricots and blackberries -- perfect!!

Don Calman6 years ago

12-27-15 Used Gala apples and pineapple ... others out of season. Good but not great. ... will not make again unless I try next summer. Omitted the quinoa- nut topping.

Carolyn Strecker6 years ago

This recipe is a waste of good peaches. Underseasoned and boring. And the suggested crumble topping tastes like horse feed.

Heath Quinn6 years ago

Here's a link to the topping recipe -
http://www.nytimes.com/2010/10/04/health/nutrition/04recipehealth.html

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