Roast Peach & Blackberry Crumble

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with healthy fats.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

oats

🥗Healthier: quinoa flakes

💰Cheaper: granola

Quinoa flakes provide a gluten-free alternative.

Preheat the oven to 180 degrees Celsius.

In a bowl, combine castor sugar and tapioca flour, then add cinnamon and mix quickly.

Scoop out the seeds from the peaches and slice them into chunks, not worrying about neatness as they will soften in the oven.

Add the sliced peaches to the flour mixture.

Cut the blackberries in half and add them to the bowl with the peaches.

Grate lemon zest directly onto the fruit and mix to coat the fruit in the flour, cinnamon, and sugar.

Grease a pie dish with butter and pour the fruit mixture into it, ensuring all sugars and cinnamon are included.

Add dollops of butter on top of the fruit to create an oozy sauce as it bakes.

Cover the pie dish with foil to create a steamy environment for the fruit to soften and caramelize.

Bake in the oven for 20 minutes.

After 20 minutes, prepare the crumble topping using honey nut granola, which is a gluten-free option.

Remove the foil from the pie dish and add the granola topping on top of the fruit.

Return the pie dish to the oven uncovered for an additional 10 minutes.

Once done, remove from the oven and serve the caramelized fruit with a dollop of cream or ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens