Blueberry Peach Quinoa Crumble

This healthy, gluten-free crumble has all the goodness of your favorite summer dessert plus the added nutrition of quinoa!

For the berry mixture:
2 ½ cups blueberries
4 medium peaches, pitted and sliced
2 tbsp cornstarch
2 tbsp coconut palm sugar (can sub brown sugar)

For the crumble topping:
1 cup almond flour
½ cup cooked quinoa
¼ cup old-fashioned oats
¼ coconut palm sugar (can sub brown sugar)
½ tsp salt
½ tsp cinnamon
¼ cup coconut oil

View the full recipe at Hummusapien →