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Lilly’s Table

 
 
© Lillys-Table.com Sorry, no photo.
 

Tags: Gluten-Free Vegan Dairy Free Low-Glycemic Nut Free nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Stone Fruit Crumble

 

Any stone fruit, berries or chunks of rhubarb will do for this simple toss it together fruit crumble. Peaches, nectarines or cherries are a common option, so let’s start there. Mix and match fruit as available and double the crispy crumble part if that is your favorite. I always use almond meal for the flour as I like the way it reduces the glycemic index and helps me justify eating this for breakfast, but if you don’t have it simply use your favorite flour instead.

Ingredients

  • 3 cups peach, chopped, or see the intro for other options
  • ¼ cup honey, more if your fruit needs a bit more sweetness
  • ½ cup butter, unsalted, softened slightly is ideal, coconut oil is a good substitute
  • 1 cup oatmeal
  • ½ cup almond meal, or your favorite flour

Serving Size: 3 People

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Preparation Instructions

Preheat the oven to 350.

Dump the oatmeal, butter, almond meal/flour, and honey together and with your hands blend and smash it altogether until they are mostly clumped up into small bits of goodness.

Spread the fruit in a baking dish. Taste the fruit. If it needs sweetness drizzle on some additional honey or your preferred sweetener as needed.

Crumble on the oatmeal mixture mostly covering the fruit. Place in the oven for 25-45 minutes until the top is crisp and the fruit is tender. After 20 minutes, check every 5-10 minutes until it appears and feels perfect.