Blueberry Nectarine Crumble

Tropical Storm Crumble?

Tropical Storm Erika threatened to interfere with baking this weekend, but by Saturday morning she had weakened to a tropical wave. So I fired up the galley oven and baked this yummy fruit crumble!

It’s a hard to beat combination of blueberries and nectarines, but you could also use plums, blackberries, peaches, apricots, cherries.. you get the idea.

Nectarines have a good amount of beta-carotene, plus a small though healthy amount of anti-oxidants. They’re also a healthy source of some B-complex vitamins and minerals including potassium which is good for our hearts as it helps regulate heart rate and blood pressure.

Blueberries are especially heart healthy! Like other deep red, purple and blue foods, they contain a type of flavonoid known as anthocyanins. Anthocyanins help decrease the risk of cardiovascular disease in many ways, including reducing arterial stiffness, blood pressure and inflammation.

This yummy crumble provides a couple of other heart healthy foods: oats and almonds. Oats are loaded with a soluble fiber called beta glucan which helps lower bad cholesterol. And almonds can help reduce LDL as well as inflammation. So eat up!

Blueberry Nectarine Crumble

Ingredients

Fruit Filling:

2-3 cups blueberries
2-3 cups sliced nectarines
1 tsp pure vanilla extract (or 1/2 tsp ground vanilla)
1 tbsp lemon juice
2 tbsp pure maple syrup

Topping:

2 1/2 cups rolled oats
1/2 cup almond flour/meal
1/2 cup sliced almonds
1/2 tsp cinnamon
A pinch of salt
1 tsp pure vanilla extract (or 1/2 tsp ground vanilla)
5 tbsp pure maple syrup
5 tbsp Coconut Oil (warmed slightly if not liquid)

Instructions

Preheat oven to 350°F. For the fruit, place washed and prepared fruit in baking dish (I used a square 8"x8"). In a small bowl, blend the vanilla*, lemon juice and syrup, pour over the fruit and stir well. (*Omit vanilla if using ground.)
For the crumble topping, start by mixing the oats, almond meal, sliced almonds, cinnamon and salt in a large bowl. If using ground vanilla, include it with your dry ingredients.
In a separate bowl, whisk together the syrup, coconut oil and vanilla extract until blended. Pour over the dry ingredients and blend together with your hands until well combined.
Pour the crumble topping over the fruit filling and spread evenly.
Bake for about 40 minutes or until the fruit juices are bubbling and the crumble is firm and lightly browned.

Notes

This recipe is vegan and easily gluten-free using gluten free rolled oats.

Adapted from greenkitchenstories.com

https://fixitplan.com/blueberry-nectarine-crumble/

Now officially out of the cone, the weather alert this morning says that remnants of storm Erika will bring heavy rain and flooding. A good day to curl up with a cup of tea, leftover crumble and a good book. Way more fun than helping Bill secure the boat had Erika come to visit. I love a rainy day!

Fix it! Plan Photos by: Bill Peterson Galleries