Hey all! Happy Friday!
Have any of you joined a CSA (Community Shared Agriculture) at a local farm this season? If you have, you’re probably wondering what to do with the abundance of blueberries, plums, and peaches flooding your basket each week.
This Stone Fruit & Blueberry Crumble will help you use up all those ripe fruits and there is no sugar added! A huge bonus for the folks with candida issues and those who are eating low sugar diets.
Stone Fruit & Blueberry Crumble
3 cups Pitted Plums, skin on, chopped
3 cups Pitted Peaches, skin on, chopped
1 cup Blueberries
2 tsp Stevia
1 1/4 cup Oats (regular or gluten-free)
1/2 cup Flour (regular or gluten-free)
1/4 cup Sliced Almonds
1/3 cup Melted Coconut Oil
Preheat oven to 375 degrees. Grease an 8″ square baking dish and set aside.
In a medium bowl combine the plums, peaches, blueberries, and 1 tsp Stevia. Pour into baking dish.
In another medium bowl, combine the oats, flour, almonds, and 1 tsp of Stevia. Stir in the melted coconut oil till it’s well incorporated. Sprinkle over the fruit mixture.
Bake for one hour until bubbling and browned. Cool on wire rack. Serve warm with your favorite ice cream or real whip cream.
Prepare a quick and delicious, wholesome breakfast! Especially for those of you who are pressed for time in the morning.
Let the crumble cool completely before refrigerating. As it sits the oats soak up a lot of the fruit juices and become soft. Pretty much like overnight oats. Scoop into a bowl, microwave about 40 seconds, and serve with whole plain Greek yogurt.
I’ve been eating it all week. 🙂
Have you gotten creative with your CSA this summer? What have you made with the fruits in your baskets? Please share in the comments below.
Have a beautiful and bountiful weekend!