This fruit crumble is one of the simplest, quickest, and most versatile, recipes I know. You can make it with just about any fruit you have on hand, and with any combination of grains or seeds you have in your pantry, as well. It can also be served for breakfast, as a snack or dessert, and has no refined sugars. As the summer nears an end, it’s a great way to use up all of those nectarines that are passing their prime, too!
Because it’s extremely versatile, and quantities are very dependent on the size of the casserole dish used, exact measurements aren’t crucial—making it even simpler and quicker!
– 3-4 nectarines (or any other stone fruit)
– ~2 cups total of fresh or frozen berries of choice (I used frozen cherries/blueberries/blackberries)
– 1-2 cups total of grains/seeds of choice (below are some suggestions, pictured clockwise from top: spelt flour, ground flax seed, whole wheat flour, whole grain oats, hemp seeds, white all-purpose flour, wheat germ)
– 3 tbsp olive oil
– 2 tbsp maple syrup
Optional: Serve with yogurt or milk for breakfast, or vanilla ice cream for dessert
1) Preheat oven to 400°F
2) Lightly spray casserole dish with cooking spray, then chop nectarines into large chunks and line bottom of dish
3) Pour berries over layer of nectarines
4) Combine grains/seeds of choice in a small mixing bowl. Depending on the size of your casserole dish, you will want to chose about 3-4 different grains/seeds and use about 1/4 or 1/3 cup of each
5) Add olive oil and maple syrup to grain/seed mixture, stir until crumbly, and sprinkle over top of fruit
6) Bake for 20-25 minutes, until top browns lightly and fruit begins bubbling
7) Remover from oven, let sit for a few minutes, and serve immediately or refrigerate for a later time
Enjoy this healthy, simple delight!