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.
4. Eating.
Particularly sweet, delicious, summer fruit like cherries and peaches that I can’t get enough of right now and refuse to let this little mouth crack ailment stop that in any way.
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:
Gluten-free peach blueberry buckle
Paleo peach shortcake
Grilled peaches with brown sugar pecan crumble
Gluten-Free cherry corn muffins
Peach and Cherry Quinoa Crumble
Ingredients
- 4 peaches, chopped
- 1 3/4 cup cherries, halved & pitted
- 2 tablespoons honey
- 1 tablespoon + 1 teaspoon coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup red quinoa, rinsed
- 1/2 cup almond flour
- 1/2 teaspoon cinnamon
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I made this today and it was delicious. I made one small change – my crumble seemed quite moist and wasn’t ‘crumbly’ so I added 1/2 cup of coconut flour which made the texture just right.
Thanks for sharing the recipe :)
This couldn’t get much healthier (at least until you add the ice cream on top) and peaches and cherries are two of my favorites!
I just made a crumble with coconut and buckwheat flour…I never thought of using quinoa in it’s dry form! This looks divine…thanks for a great idea!
I am a total sucker for fruit crumble. Any excuse to eat (what seems like) dessert for breakfast, amiright?
Ouch! I hate when weird things happen like that!!
I love this cumble using quinoa!
I am so in love with this! Must get cherries and make it soon.
Quinoa! As a crumble topping! I love this idea. And really, I love any idea that helps me feel less guilty about taking a second helping of dessert. :)
Well… Usually that’s called stomatitis and it’s caused from a riboflavin deficiency… although, I can’t imagine that for you. Do you take a multi-vitamin?
Um woah…have you googled stomatitis?! Wikipedia has some scary ass images of it! I’m bad about taking a multi-vitamin consistently, I do it in waves. Maybe I should start up again!
Oh dear lord… don’t google anything medical :-)
We usually see it with kids who are going through growth spurts, expending a lot of energy (which is what B-vitamins are used in large part for) and not able to keep up their nutrition needs. It’s really not all that yucky in kids… just irritated and almost chapped on the inside bend of their mouth. Start back taking the multi and see if it goes away.
Sorry, I must be the only dumb reader you have, but did you cook the quinoa first or use it dry?
haha, you’re not dumb..valid question! I used it dry. After doing that in granola a few months ago I realized you can eat quinoa like that without cooking it in liquid and it keeps the crunch thing going on :)
Thanks for asking, Beth, I had the same question!
I hate when I get those cracks in the corner. They are seriously worse than paper cuts. Everything you put in your mouth makes it burn.