11 December 2012

gluten-free breakfast crumble

Peaches and Apples
{image credit: jglsongs}
Once I tried an intriguing new recipe for fruit cobbler, intended as dessert. It didn't seem dessert-y enough to me, but in the morning, with a big scoop of creamy Greek yogurt? Glorious.

And yes, I do recommend Greek yogurt. Not just because it's the cool thing these days, but because it's absolutely luscious and has way more protein than regular. I try to get at least 20 grams of protein in at breakfast and this is a great way to do it. Make sure you buy the genuine stuff, the kind that has been strained, not some fakey product stiffened up with additives. Fage is the best brand I have tried; even their 0% fat line is incredibly creamy and thick. Voskos and Chobani are also excellent.


GF Breakfast Crumble
(inspired by Family Fresh Cooking)

1 large apple
2 large peaches*
1/4 cup brown sugar
1/2 cup almond meal**
1/4 cup sliced almonds (or chopped walnuts)
1/4 cup rolled oats
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
2 tablespoons melted coconut oil
2 tablespoons honey or maple syrup

1) Preheat oven to 350. Lightly grease a glass pie plate.
2) Slice fruit thinly and toss with brown sugar. Place in prepared dish.
3) Stir together almond meal, sliced almonds, oats, cinnamon, nutmeg, and salt. Stir in coconut oil and honey to form soft clumps; sprinkle evenly over fruit.
4) Bake crumble for 25 minutes, or until fruit is soft and topping cooked through. Cool for at least 10 minutes and serve with yogurt.***

*I used frozen peaches, so if you haven't any, you could substitute whatever firm fruit is in season: pears, plums, and the like. Blueberries would probably work well too. You just don't want something really soft and juicy, such as raspberries or oranges.
**I buy mine already ground, but you can just pop some almonds in your food processor.

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