This blueberry peach quinoa crumble recipe from 13-year-old Haile Thomas is a healthy + delicious gluten-free summer dessert.
Haile made this on our show with Rachael and Chelsea Clinton, who she worked with as a member of the Clinton Foundation's Alliance for a Healthier Generation Youth Advisory Board. Haile started cooking for her family after her father was diagnosed with Type 2 diabetes and was able to help her dad achieve and maintain a healthy weight and reverse his diagnosis.
Ingredients
- A dozen medium peaches
- 1 cup fresh blueberries
- ½ cup cane sugar
- ⅓ cup almond meal flour
- 2 teaspoons cinnamon
- 1 tablespoon cornstarch
For the crumble:
- 1 cup light brown sugar
- 1 cup almond meal
- 1 cup quinoa, rinsed
- 1 ½ tablespoons cinnamon
- ⅓ cup flax seeds, ground
- ½ teaspoon nutmeg
- 1 cup ground almonds, coarse ground
- 1 cup room temperature butter, cut in chunks
Yield
Serves: 6
Preparation
Peel and slice peaches; add to large bowl with the blueberries. Sift sugar, cinnamon, almond meal and cornstarch over the fruit and mix together.
Preheat oven to 375°F. Lightly spray a 9x13" pan. Place the fruit mixture into the pan.
In another large bowl, mix together all crumble ingredients except the butter.
Add the butter and mix together with your hands. The mixture will begin to come together but still be crumbly.
Top the fruit with this mixture, lightly mixing in a little bit as well.
Bake for 45-55 minutes until top is golden and fruit is bubbling.
