GLUTEN-FREE PEACH + BLUEBERRY CRUMBLE

I am continuing the #NationalPeachMonth party today with this gluten-free and refined sugar-free peach + blueberry crumble. I have been making this a lot lately and it has been quite the crowd pleaser! I like that the crumble is "real food," packed with organic fruit and sweetened with maple sugar, instead of refined or cane sugar. And it's got lots of good healthy butter! Say what?! "HEALTHY BUTTER?!" See my post from last week about the health benefits of high quality, grass-fed butter. So here we go! Let's make a summer fruit crumble for the whole family to enjoy!

Filling Ingredients:

5 - Medium Sized Peaches, cut in 1/3" slices

3 Cups (1-1/2 Pints) - Blueberries

1/2 Cup -  Maple Sugar

1/4 Cup - Pamela's All Purpose Gluten-Free Flour

Juice of One Lemon

2 Teaspoons Cinnamon

1 Dash of Salt

6 Tablespoons - (Good Organic!) Cold Butter, Cubed

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Preheat overn to 375 degrees.

In a large bowl, combine peach slices, blueberries, maple sugar, gluten-free flour, lemon juice, cinnamon and salt. Gently toss until fruit is completely covered by the other ingredients. Add butter cubes and toss until better pieces are thoroughly scattered around the fruit. Pour fruit filling into a pie dish and bake for about 30-35 minutes, until the blueberries start breaking. You want to make sure that you see blueberry "goo" before you proceed to the next step. 

While the fruit filling is cooking, make the crumble topping.

Crumble Ingredients:

1-1/2 Cups - Finely Ground Almond Flour

3/4 Cup - Almond Meal

1/2 Cup - Maple Sugar

1/4 Teaspoon - Salt

1/4 Teaspoon - Cinnamon

6 Tablespoons - Butter (left at room temp for 5-10 minutes. If butter is soft, it won't make crumble as well), cubed

**I like the combination of two almond flours for the topping. I prefer the taste of the finely ground flour but I think adding a little course meal adds better texture. If you only want to bother with one type, use finely ground flour and make it total 2-1/4 cups.

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In a clean bowl, combine the almond flour, almond meal, maple sugar, salt and cinnamon. Stir until combined. 

Add butter cubes and with your hands, mix into the dry mixture, until the crumble looks like damp corn meal.

Place the crumble back into the oven and bake for 20-30 minutes, until the crumble topping is golden brown. 

Allow to cool for 30 min. before serving. Serve with homemade or Straus Organic Vanilla Bean Ice Cream for the ultimate summer treat. 

PEACH + WHITE RASPBERRY SPRIZTER

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August is National Peach Month! So I have concocted a refreshing peach-based spritzer that is easily turned into a yummy cocktail, if you so desire!

Ingredients Per Serving:

3 or 4 - 1/4'' Peach Slices

5 - White Raspberries

1 oz. - Fresh Squeezed Lemon Juice

1 oz. - Simple Syrup

Sparkling Water

Ice

Slice a peach into thin 1/4" inch slices. Muddle peach and raspberries in a cocktail shaker. Add lemon and simple syrup.

If you are making a boozy version, add 1 oz. of any spirit you would like. Vodka is always a crowd pleaser but I personally love this with gin. Even scotch or whisky would taste great! 

Shake and strain over ice. Top with sparkling water.  Cheers! xx

P.S. Simple syrup doesn't have to me made with just sugar. If you are trying to eat a little healthier, make it the same way, but with honey or maple syrup-based simple syrup. I make lemonade like that, more often than not!