Blueberry Peach Quinoa Crumble

by Rachael Ray Show Staff 9:00 AM, September 20, 2013


Aired September 20, 2013

Serves 6
1 dozen medium peaches
1 cup fresh blueberries
1/2 cup cane sugar
2 teaspoons cinnamon
1/3 cup almond meal flour
1 tablespoon cornstarch
Nonstick cooking spray
For the Crumble:
1 cup light brown sugar
1 cup almond meal
1 cup quinoa, rinsed
1 1/2 tablespoon cinnamon
1/3 cup flack seeds, ground
1/2 teaspoon nutmeg
1 cup coarsely ground almonds
1 cup room temperature butter, cut in chunks

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 375F. Lightly spray a 9x13 pan with nonstick cooking spray. 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 crumbly.

Top the fruit with this mixture, lightly mixing in a little bit as well.

Bake for 45-55 minutes. Top will be golden, fruit will be bubbling.