This peach and cherry quinoa crumble is deliciously sweet and completely healthy with quinoa and almond flour as the topping! Eat up!
The other day I woke up with a tiny crack in the corner of my mouth where your upper and bottom lips meet.
I have no idea what caused it and unlike my husband and every other family member, I don’t get herpes cold sores on my mouth, so it’s not that.
It’s just a crack. And it’s making my life miserable.
Let’s discuss all the things in which you need to open your mouth wider than 1/2 an inch, shall we?
1. Yawning. Sleep is my favorite part of every day so I do this a lot.
2. Brushing your teeth. Let’s just say, a lot of mouth wash has been used since the actual brushing thing is kind of hard.
3. Screaming at your dog when she’s freaked out the neighbor child so badly that he’s climbed on top of the garbage can he was dragging up his driveway and now paralyzed in fear as she barks ferociously at him. She dislikes children and dislikes garbage cans even more. He really screwed himself with that combo.
So instead of opening wide around these perfect farm stand peaches we grabbed last weekend while we were upstate, I modified with some chopping action.
And if you’re going to chop, you might as well crumble too, right?
Duh. In a healthy way of course.
With quinoa and almond flour as your topping and just a touch of honey mixed with the fruit, you could eat the whole dish of peach and cherry quinoa crumble without a second thought.
All while keeping your mouth open at 1/2 an inch and under.
The quinoa brings a bit of crunch to the topping that’s a fun twist on the usual crisp ingredients.
A bit like my sour cherry crisp recipe which also takes some liberties with the crisp toppings.
Don’t be scared off by a sweet use of quinoa. It’s not as weird as you think, I promise!
MORE WAYS TO ENJOY SUMMER FRUIT:
Peach and Cherry Quinoa Crumble
- Preheat oven to 375 degrees.
- Combine peaches and cherries in a large bowl.
- Whisk together honey, 1 tablespoon of the coconut oil (melt the coconut oil if it’s not already liquid), and the extracts in a small bowl and pour over the fruit mixture, tossing to coat it thoroughly.
- Pour the fruit into a baking dish.
- In another small bowl combine the quinoa, almond flour, cinnamon and the remaining teaspoon of coconut oil. With your finger tips, combine the mixture so that it loosely forms crumbs (the coconut oil will help it do this).
- Sprinkle the mixture over the top of the fruit in the baking dish and bake for about 30 minutes until the top is slightly browning/crisping and the fruit is bubbly.
- Remove from oven, let cool for 15-20 minutes before serving.
- Serve warm. Ice cream on top is a great idea too!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.