Blueberry Peach Quinoa Crumble
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.
- A dozen medium peaches
- 1 cup fresh blueberries
- ½ cup cane sugar
- ⅓ cup almond meal flour
- 2 teaspoons cinnamon
- 1 tablespoon cornstarch
- 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