Gluten, dairy, refined flour and refined sugar free, whole grain recipe.
MAKES: 6-8 servings
- 1 ½ cups oats
- ½ cup quinoa flakes
- ¼ cup of sliced almonds, toasted
- 1 cup of Medjool dates, pitted (about 10 large dates)
- ¼ cup coconut oil, melted
- 1 tablespoon pure maple syrup
- 1 teaspoon of cinnamon
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cardamom
- pinch of salt
- 3 cups Rainier cherries, pitted and torn into halves
- 2 cups ripe plums, pitted and sliced (about 3-4 plums)
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- Preheat the oven to 350 degrees.
- Put the pitted dates in a small bowl, cover will warm water and let soak for 15 minutes or so, while you assemble the rest of the crumble.
- In a large mixing bowl combine the cherries and plums with ¼ cup of maple syrup, vanilla and lemon juice and toss gently until the fruit is well coated, pour into a 10 inch cast iron skillet or baking dish, and set aside.
- In a large mixing bowl, add the oats, quinoa flakes, cinnamon, ginger, cardamom and a pinch of salt, toss to combine and set aside.
- Drain the dates and finely chop them until they are a chunky paste-like consistency and place in a bowl, add 1 tablespoon of maple syrup and the melted coconut oil, mix until well blended.
- Pour the date mixture into the oat mixture and mix until all the dry ingredients are well coated and turn into clumps. Your hands work the best here. Once combine, gently mix in the almonds.
- Distribute the oat mixture evenly over the fruit, place in the center of the oven on the middle rack and bake for 30-45 minutes or until the top is nicely browned and the fruit is bubbling.
- Remove from oven and cool slightly, serve warm or at room temperate, as is or with ice cream or whipped topping of choice.
- The crumble will keep in a covered container in the refrigerator for up to 3 days.