peach, cherry, and blueberry crumble
Fall is coming at us fast and furious but we still have time to use the summer bounty of peaches is a healthier version of a fruit crumble.
Preheat Oven to 375
4-6 peaches sliced
2 cups fresh bing cherries, pitted and sliced in half
2 cups blueberries
3/4 cup brown sugar
3 tbs honey (local)
1/3 cup olive oil
pinch of sea salt
1 tbs pure vanilla extract or a vanilla been split and scrapped
1 tsp cinnamon
2 cups oats
1 tbs butter
1/2 cup whole wheat flour
1/2 cup toasted slivered almonds
1/3 cup apple juice (the good stuff not from concentrate)
In a large saute pan brown 1 tbs of butter just as the butter begins to brown add the sliced peaches then add either the vanilla bean which has been split and scrapped and I also throw in the actual pod and remove before I assemble the crumble. After peaches add the cherries and continue to cook about 10-12 minuets, then add the blueberries, just a pinch of salt, then the 2 tbs of honey…local if you have it. Mix well and set aside.
In separate bowl add oats, whole wheat flour, pinch of salt, the cinnamon, the brown sugar, almonds, olive oil, and apple juice. Mix well…..it should be a wet tacky constancy.
In pyrex dish spread fruit mixture out and add crumble on top of fruit spoon out evenly. Bake at 375 for about 30 minutes or until top is golden brown.