Dig in!
When peach season rolls around, nothing brings more joy and excitement to those taste buds than biting into the fresh, juicy fruit. You can finally enjoy those peach pies, crisps, and cobblers you’ve dreamt of all year! Bursting with summer flavors, this Peach and Blueberry Crumble is a must-have.
This lovely dessert makes the perfect finish to a warm summer’s day (not to mention a mouthwatering way to get your daily serving of fruit!). Dig in and savor each bite!
Peach and Blueberry Crumble
Ingredients
Crumble
- 1 cup oats old-fashioned
- 1/2 cup flour white whole-wheat was used for this recipe
- 1/2 cup coconut sugar
- 1/3 cup coconut oil solid or melted
- pinch of kosher or sea salt
Filling
- 1 cup blueberries fresh
- 6 peaches ripe but still firm, peeled, cored, and cut into small chunks, about 1/2-inch
- 1/4 cup coconut sugar
- 3 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 lemon zest and juice
Instructions
- Preheat oven to 350 degrees.
- Combine the crumble ingredients in a medium bowl and incorporate with a fork. The combination should look like a crumbly mix. Set aside.
- In a separate bowl, add blueberries, peaches, and dry ingredients, toss to coat. Add zest and lemon juice and stir just to combine. Add mixture to 8 (1/2 cup) ramekins and evenly top each with crumble mixture.
- Place filled ramekins on a lined baking sheet, then place on the middle oven rack. Bake for 45 minutes, or until the tops are golden and the filling is bubbling.
- Enjoy!
Nutrition Information
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
Love this healthy take on a comforting classic? Let us know! Leave a comment in the section below about this article or anything else on the site.
I am allergic to coconut is there a healthy substitution I can use?
Instead of coconut sugar use cane sugar. Instead of coconut oil use canola or butter.
Thinking of trying this, can I use cassava flour?
Jess, That should work! Keep us posted. 🙂