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Peach, Blueberry & Lavender Crumble

Course Dessert
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Author NoshinDietitian

Ingredients

Peach-Berry Mixture

  • 3 peaches, cubed
  • 2 cups blueberries
  • 1 tbsp fresh lavender
  • 1/4 cup all-purpose gluten-free baking powder
  • 2 tbsp organic coconut palm sugar
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp cardamom
  • 1 tbsp organic agave nectar

Crumble

  • 3/4 cup old-fashioned rolled oats
  • 1/4 cup pecans, roughly chopped
  • 1/8 tsp sea salt
  • 2 tbsp all-purpose gluten-free baking powder
  • 1 1/2 tsp organic agave nectar
  • 1 tbsp refined coconut oil, melted

Instructions

  1. Preheat oven to 350 degrees. Spray the cast iron with cooking spray. Cube the peaches and set aside.

  2. Add the flour, sugar, cinnamon, cloves, and cardamom to a medium mixing bowl and stir to evenly combine. Add the blueberries, peaches, and agave nectar to the bowl. Stir until all the fruit is coated. Spread the fruit mixture evenly across the bottom of the cast iron.

  3. In a separate smaller bowl, combine the oats, pecans, salt, flour, agave nectar, and coconut oil. Spread the crumble over top of the fruit mixture.

  4. Bake for 55 minutes to an hour until the crumble is golden brown. Serve with ice cream.

Recipe Notes

  • For the coconut palm sugar, I used Wholesome organic palm sugar.
  • For the flour, I used Bob's Red Mill gluten-free all-purpose baking flour.