Quinoa Peach Crumble
Yields: 9 -12 servings Prep Time: 25 minutes Total Time: 1 hour
Filled with peaches and topped with oats, quinoa and a burst of cinnamon, this is a healthy cobbler you can feel good about enjoying! Whole grains add protein, fiber and iron, while peaches bring a fresh fruit flavor.
1/4 cup dry quinoa
1/2 teaspoon ground cinnamon*
1/2 tablespoon butter*
1/4 teaspoon of salt*
4 cups diced peaches (I used frozen and thawed them, but fresh can be used as well)
1 tablespoon cane sugar
2 cups old fashioned rolled oatmeal (gluten free if required)
1/2 cup brown sugar
1/2 cup tapioca flour
1 tablespoon arrowroot flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup whole milk
4 tablespoons butter, diced
2 tablespoons coconut oil (plus 1/2 teaspoon for greasing the pan)
Sprinkle of cinnamon and brown sugar for top (optional)
1. Cook quinoa according to directions and set aside.
*To enjoy a more flavorful topping, I prefer to cook the quinoa with a little cinnamon, butter and salt.
2. Preheat oven to 375 degrees Fahrenheit.
3. Diced peaches and place in a greased 8 X 8 glass dish. If using frozen, simply thaw for a minute or two, by running under warm water, dice and then place in dish.
4. Mix in 1 tablespoon of cane sugar with peaches and coat evenly.
5. Combine arrowroot flour, tapioca flour, oatmeal, baking powder, salt, brown sugar, cinnamon and cooked quinoa in a bowl. Mix well.
6. Dice (cold) butter and using a pastry cutter, cut in the butter and the coconut oil to the dry mixture.
7. When well combined, add 1/4 cup of whole milk and continue to mix until mixture is completely blended.
8. Pour or crumble the cobbler topping evenly over the peaches. If desired, for a little extra treat, add a light sprinkle of cinnamon and brown sugar to the top (we’re talking less than a teaspoon).
9. Bake at 375 degrees for about 20-25 minutes. Let cool.
I’m always up for getting more whole grains in our dishes. I did some experimenting with millet the past few months, and I’ve turned my attention to quinoa. Although, there is some concern of the U.S. consuming too much quinoa, affecting the livelihood and lands of the native community where it is grown. The demand has raised so high, that those native to the land on which it is grown can no longer afford it. So, as with all things in life, I choose balance. We haven’t had quinoa in a while, and those round, rice-like grains make a perfect addition to oats in a cobbler topping.
We eat a lot of berries, but not many pitted fruits, such as peaches or plums. I prefer to purchase organic for these fruits, as they are often rated pretty high on the Environmental Working Group’s Dirty Dozen list for pesticide residue. So, for this cobbler, I chose frozen. Although, we have access to frozen organic peaches, they can be hard to come by. Something I have noticed is that the frozen peaches are peeled (even if by machine), and although pesticides can be absorbed in the whole fruit, removing the skin is a great stride toward eliminating pesticide consumption.
A note about the arrowroot flour, as it is not necessarily the most common ingredient. Arrowroot flour is often used as a thickener, and in this case, helps bind the cobbler together. Grains containing gluten usually help with this task, but since this cobbler is sans any gluten, the arrowroot flour helps give it that extra binding ingredient.
Now to eat! I prefer my cobbler warm and even with a little ice cream. Surprisingly, my middle wanted it cold right from the fridge. My oldest was perturbed she had to wait until I took some decent photos to be able to eat it. Soon enough, her desire was gratified!