Strawberry Peach and Hazelnut Crumble
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.
Servings: 8 servings
Calories: 329kcal
Ingredients
- 4 cups strawberries, hulled and halved
- 2 cups peaches, diced
- 1 cup unsweetened apple sauce
- ½ cup all purpose flour
- ¾ cup old fashioned oats
- ¾ cup chopped hazelnuts
- ½ cup coconut sugar
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, diced (see notes for vegan alternative)
Instructions
- 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
Notes
To make this vegan sub the butter for cold coconut oil. Just pop it into the fridge for a bit if it has melted.
Nutrition
Calories: 329kcal | Carbohydrates: 41.8g | Protein: 4.8g | Fat: 17.2g | Saturated Fat: 7.8g | Cholesterol: 31mg | Sodium: 142mg | Fiber: 4.8g | Sugar: 22.9g