Gather together all of summer’s delicious ripe strawberries and peaches and cram them into this delicious Strawberry Peach and Hazelnut Crumble. A delicious after dinner treat full of the goodness of whole grains, roasted hazelnuts and real fruit. No refined sugar needed.
We are getting to that bittersweet part of summer where the season is ending and they start selling off a lot of the delicious summer offerings (like strawberries) for super cheap at the farmer’s market. Bittersweet because yay for delicious fresh fruit that doesn’t break the budget, and awww summer is coming to an end. Unless you live in Northern California and it is 110F this weekend and you just CANNOT wait for it to cool the frizz down.
We bought a whole flat of strawberries at the markets for like $9 last weekend. Within 2 days they were starting to get all squidgy and fuzzy, so I made a massive batch of Clean Eating Homemade Strawberry Syrup, and then two of these amazing Strawberry Peach and Hazelnut Crumbles.
Both had disappeared within a day or two. We even enjoyed some as a breakfast treat on Sunday morning, after my 4yo chastised me and told me that we could NOT have cake for breakfast. Sometimes this kid sticks to the house rules more than I do.
Be creative and use whatever fruit you have on hand. I have thrown in plums, cherries, nectarines and even some pear. It is a great way to use up whatever is leftover in the fruit basket, and it makes a great breakfast, dessert, or even a sweet afternoon pick me up with a cup of tea (or a nice cold glass of wine if you are so inclined…no judgement here!) Be sure to use the hazelnuts though, those things are AH-MAZING!! I always forget how good hazelnuts are, but they are one delicious nut.
Let me know if you try out my Strawberry Peach and Hazelnut Crumble. I just love to hear from you, so pop back and leave a comment. Happy eating.
Strawberry Peach and Hazelnut Crumble
- 4 cups strawberries, hulled and halved
- 2 cups peaches, diced
- 1 cup unsweetened apple sauce
- 1/2 cup all purpose flour
- 3/4 cup old fashioned oats
- 3/4 cup chopped hazelnuts
- 1/2 cup coconut sugar
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, diced (see notes for vegan alternative)
- Preheat the oven to 350°F
- Mix the strawberries with the diced peaches and apple sauce and pour into an 8-inch baking pan
- In a medium bowl, combine the flour, oats, nuts, coconut sugar, salt, cinnamon and nutmeg. Add the cold cubed butter to the mixture
- Work the butter into the dry ingredients with your hands until the mixture is crumbly. Don’t overwork it, clumps make it more yummy
- Pour the topping on top of the strawberry mixture and spread evenly
- Bake for 50 to 60 minutes. The topping should be golden brown
- Serve hot or enjoy cold the next day, it is yummy either way