Spelt and oat peach crumble recipe
- Dish type
- Fruit desserts
- Peach desserts
This crumble uses spelt flour and rolled oats in the topping for a rustic crunch. A virtuous summer treat!
Greater London, England, UK
13 people made this
- 1.25kg ripe peaches, stones removed and roughly chopped
- 90g rolled oats
- 75g spelt flour
- 75g dark brown soft sugar
- 1 teaspoon ground cinnamon (optional)
- 90g butter
MethodPrep:5min ›Cook:40min ›Ready in:45min
- Place roughly chopped peaches in a 23cm pie dish.
- Combine the oats, flour, sugar and cinnamon. Add the butter and rub together till the mixture resembles breadcrumbs. Sprinkle evenly over the peaches.
- Bake at 180 C / Gas 4 for 45 minutes, or till well browned.
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Apple Blackberry Oat Crumble
This post has been a while in the making. It has been a busy fall thus far. I wanted to share a recipe using the last blackberries of the season and now that I am finally getting around to finishing this post I may be too late. There were still blackberries at the farmers market on Saturday so I hope you can find some or perhaps you were clever and put some away in the freezer for the dark days of winter.
Crisp or crumble is the perfect fall dessert. So simple, so tasty. Nothing quite like the smell of apples, oats and cinnamon filling the house with their sweet aroma. Crumble is the perfect dessert to put in the oven with the Sunday roast or whatever else may be slow cooking away on these cool fall days.
The inspiration for this recipe came when I was in Victoria for Thanksgiving. It was a perfect weekend with friends, family, warm sunshine, picnics in the garden and lots of delicious food. We harvested apples and berries from my parents garden. We cooked, we ate and we enjoyed the tale end of a magical Indian summer. So much to be grateful for.
I made an apple blackberry crumble using apples and blackberries picked from the garden. Nothing better.
With so many varieties of apples out there, feel free to use your favourites. I like a combination of a firm apple and one that gets soft and saucy. I asked the apple guys at my local farmers market which apples they would use for a crumble and they recommended mainly Gravenstein with a Bramley’s Seedling thrown in. About a 3 to 1 ratio. I must say it made for a very delicious crumble.
With thousands of apple varieties out there, experiment until you find the combination you love best. That is the joy of cooking.
Fall is my favourite time for cooking. I love the variety of food that is around, the apples, the squashes, all the roots. I love the slow cooking, the beautiful smells that fill the house, the hours spent in the kitchen. On these cool fall days I hope you find yourself cozy in the kitchen and sharing the bounty of the season with loved ones.
Blueberry Crisp Recipe
- 4 cups blueberries, fresh or frozen
- 1 1/2 tbsp sweetener of choice
- optional 1 tbsp cornstarch
- 1/3 cup flour, such as white, spelt, or oat (or here is a low carb version)
- 1/2 cup rolled or quick oats
- 1/4 cup sugar, unrefined if desired
- 1/2 tsp cinnamon
- 6 tbsp butter or oil
Have you made this recipe?
More Reader Favorite Party Desserts:
Oreo Brownie Bars, from the Hello Breakfast Cookbook
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Published on August 15, 2019
Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.
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If your peaches are still a bit hard, you can peel them with a vegetable peeler, although I don&rsquot find this to be the easiest method. Peach peel tends to get stuck in the vegetable peeler and sometimes even an unripe peach will be too soft for this to be easy.
The easiest way to peel a peach is to cut an &ldquoX&rdquo in the bottom of the peach and place the peach in boiling water for about 30 seconds. If your peach is unripe you may need to leave it for 60 seconds. Remove the peach from the boiling water with a slotted spoon and place it in a bowl of ice water. After it cools enough to handle (about 5 minutes), you should be able to peel the softened skin off easily.
- 2 cups spelt flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons butter
- ⅔ cup milk
Preheat the oven to 450 degrees F (220 degrees C).
In a large bowl, stir together the flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in milk until dough pulls away from the sides of the bowl. You may need to adjust the amount of milk. Pat out on a floured surface to about 1 inch thick. Cut into biscuits and place on a baking sheet.
Bake in the preheated oven for 12 to 15 minutes, until the bottoms are golden brown.
Ginger Peach Crumble
We can’t let peach season go by without sharing at least one of our favourite peach recipes! There is nothing better than local, ripe, juicy peaches and we load up this Ginger Peach Crumble with them!
Peaches, like most plant foods, are rich in antioxidants – those beneficial compounds that protect your body from oxidative stress. The fresher and riper the peach, the more antioxidants it contains. If you’d like to read more about antioxidants and their benefits, you can read our Wellness article: Antioxidants and Foods Containing Them.
Peaches contain both soluble and insoluble fibre. Fibre is a key component to establishing and maintaining a rich and diverse microbiome – AKA gut health! Peaches have also been shown to aid in digestion. Interestingly, peaches may also reduce histamines in the body, making them beneficial for allergy sufferers.
In addition to an abundance of mouth watering peaches in the recipe, we added fresh ginger which enhances the nutrition in this crumble. If we have dessert, we love for it to be healthy as well! Ginger is one of the healthiest spices on the planet and we use it every chance we get. One of ginger’s best qualities is its anti-inflammatory properties – good for both chronic and acute pain.
Instead of adding only raw peaches to this recipe, we made a chutney with some of them. This acts as a thickener for the crumble and adds a little more creaminess and flavour to the base of the dessert. We kept this crumble gluten free by using GF oats and GF coconut flour. You can substitute for other GF flours if you prefer such as almond or rice flour. You can also substitute for a non-GF flour such as Organic Spelt if gluten is not an issue for you.
We included some natural sweeteners in this peach crumble – coconut nectar and maple syrup. If you don’t have coconut nectar, feel free to use any combination of maple syrup or cane sugar. This crumble is not as sweet as it would be if you used refined sugar but we prefer the subtle sweetness of the peaches shine!
We hope you love this Ginger Peach Crumble. If you’re looking for more Sweet inspiration, try out this Lemon Strawberry Loaf, Maple Almond Coffee Cake, or Almond Chocolate Chip Cookies.
Let us know if you make this Ginger Peach Crumble. We are all about sharing and conversation! Leave a comment and a rating and don’t forget to show us a photo of yours by tagging us @plantedandpicked on Instagram and hashtagging it #plantedandpicked. We appreciate you stopping by and love sharing with you!
Liège-Style Spelt Waffle
Liège-style waffles are very special but can require a ton of work (and a lot of sugar). Our easier, less-sweet riff combines spelt flour and coconut sugar for nutty sweetness.
1 packet active dry yeast
1 cup melted butter, cooled
1. Mix the honey with warm water in a small bowl stir well. Add the yeast and let it bloom for a few minutes. When the yeast is foamy, add it to a stand mixer fitted with a dough hook. Slowly add the spelt and all-purpose flour with the mixer on low. Then add the eggs, 1 at a time, plus the salt and vanilla. Slowly stream in the melted butter. Gradually increase the speed until the dough is smooth and shiny, slightly pulling away from the bowl.
2. Cover the dough and let it sit for at least 2 hours, during which time it should double in size. Add the coconut sugar and mix well. Let sit for another 20 minutes.
3. Heat a nonstick waffle iron to medium-high, then pour about ¼ cup dough into the center and cook for about 3 minutes, or until the automated timer on the waffle maker says it’s ready.
4. Repeat with the rest of the batter. Enjoy the waffles on their own, sprinkled with powdered sugar, or dipped in Nutella.
Roasted stone fruit and brown sugar pavlova (pictured above)
Brown sugar-spiked meringues, topped with roasted stone fruits and a foil of not-too-sweet whipped honeyed Greek yoghurt. If you are not making the pavlova, try roasting under-ripe fruit (or fruit that refuses) to ripen in the same way to get the best out of it.
Vegans can make meringues using aquafaba (the water from a can of chickpeas). Here is a quick recipe: Whip 150g chickpea water with a pinch of salt until very stiff, add 150g of caster sugar and 1½ tsp cream of tartar, and whip on high until the sugar grains have dissolved. Use coconut yoghurt in place of dairy and agave in place of the honey.
Prep 15 min
Cook 1 hr 20 min
For the meringue
150g golden caster sugar
50g soft brown sugar
For the fruit
2 peaches, stoned and quartered
4 apricots, stoned and halved
4 plums, stoned and halved
150g strawberries, halved
A few sprigs thyme, leaves picked
2 tbsp runny honey
4 bay leaves
Juice and zest of 2 limes
For the yoghurt
200ml thick Greek yoghurt
1 tbsp vanilla paste or 1 tsp vanilla extract and 1 tbsp honey
Heat the oven to 150C/300F/gas 2. Separate the eggs and put the yolks to one side for another use. (You can use them for mayonnaise, custard or add them to whole eggs when you’re making scrambled eggs to make them extra rich.)
Make sure the bowl of your stand mixer is very clean, then whisk the egg whites to stiff peaks.
Add the sugars and a pinch of salt and whisk on the highest setting for about five minutes, until all the grains of sugar have disappeared – rub the meringue with your fingertips if you can still feel the grains, keep going.
Line a baking tray with greaseproof paper and spoon the mixture into the middle of the tray, use the back of a spoon to make a circle roughly the size of a large dinner plate (about 24-26cm in diameter), then use the spoon to make it lower in the middle and a little higher around the sides. Once you have a shape you like, use your spoon to create waves and peaks in the meringue, which will look great when it is cooked. Bake for an hour, until golden on the outside and chewy on the inside.
Take the meringue out and turn up the oven to 200C/390F/gas 6. Toss the fruit in the thyme, honey, bay leaves, and the lime juice and zest, spread on a baking tray and roast for 20 minutes, until everything caramelises. Depending on the ripeness of your fruit, you may have to roast some of it longer. You are looking for the fruit to soften in the middle and to caramelise a little at the edges. Set aside to cool.
Mix the yoghurt with the vanilla and a couple tablespoons of the liquid from the roasting pan. Once everything is cool and you are ready to eat, pile the yoghurt on to the meringue, and top as artfully as you like with the fruit.
My favorite no-roll crust
With the holidays fast approaching, many of you are probably planning out your dessert menus, which may likely include some type of delicious pie!
Ergo, a good pie crust recipe will be a valuable asset.
This recipe makes just enough for a base, as I originally intended it for my Clean Honey Pumpkin Pie.
It also works well for this Tart Berry Pie, which has a crumble topping in lieu of the traditional lattice weave.
At this time of year, I tend to over buy the beautiful fruits that are in season especially because where I live, the season is very short lived. The peaches here are unbelievable and as the air gets a bit cooler at night, this recipe reminds me of all the sweet smelling desserts that are around the corner as Thanksgiving soon approaches. It is the perfect combination of the end of summer and beginning of fall.
Essentially, you can substitute any fruit of choice, but peaches and cherries were in abundance in my fridge. I used frozen cherries, however fresh ones are good too. The frozen cherries don’t need to be thawed completely however, it’s better that they sit some time out of the fridge. Also, you can leave the peel on the peaches, my family doesn’t prefer it.
This recipe is easy to make ahead and leave in the fridge until ready to bake. You can also bake it and reheat it when you need it, which is also a good idea if the fruit at the bottom extracts too much liquid.