Peaches and blueberries.
They’re so hot right now in the German farmers markets!
I’ve pretty much made it a subconscious goal to eat peaches and blueberries daily. Carpe seasonal fruit, right?
They also go together like peas and carrots in the dessert world, as I discovered today.
With the husband coming home from a grueling 6 days of training camp in the Czech Republic tonight, I had a spark of inspiration to cook something scrumptious and comforting.
Idea! Combine two of my summer seasonal faves – blueberries and peaches – and add some sugar and spice. Voila, you’ve got a synergistic cacophony of summer flavors!
So, here it is, the result of my love for peaches and blueberries, inspired by the love for my husband. 🙂
The best part? It’s allergy friendly. No dairy. No eggs. And no gluten. All things I’m avoiding at this point in my life (so help me!)…
Enjoy this tastebud-popping dessert during the cool, breezy summer nights with your loved ones! What could be better?
Allergy-Friendly Peach Blueberry Crumble
Ingredients
- 4 large peaches
- 1 c blueberries
- ¼ c raw honey
- 2 tbsp coconut flour
- ¼ tsp cinnamon
- 2 tbsp lemon juice (or juice of one small lemon)
- 1¼ tsp vanilla
TOPPING
- 1½ c gluten-free oats
- ¼ c raw honey
- ¼ tsp salt
- ¼ tsp cinnamon
- ½ c coconut oil
- ¼ c coconut flour
Instructions
- Set the oven to 350 degrees.
- Chop up peaches into cubes, and add peaches and blueberries to a large bowl.
- Carefully mix in the remainder of the “filling” ingredients.
- Pour the filling ingredients into a glass dish.
- In a separate bowl, add and mix the “topping” ingredients.
- In the glass dish, spread the mixture evenly on top of the filling.
- Bake for 55 minutes and enjoy!