This is the quintessential summer dessert for me. Summer isn’t complete without it. When we’re at a restaurant if we get dessert, nine times out of ten I will order the crumble as the measure of its dessert chops. Easy to make and abundant with the glowing gems of summer, this is the perfect thing to bring to parties and picnics. You can throw in whatever seasonal gems suit you. The best part is that this little crumble has no refined sugar, no white flour and no dairy. Yet, it’s one of the best tasting crumbles I’ve ever had, hands down, likely because of the nuttiness of the crust. There is something about the crust that I cannot get enough of! It’s left me downright inarticulate. The filling balances sweet and rich, with the balsamic vinegar adding a touch of maturity and depth, a splash of bourbon for good measure and fresh herbs as a grace note.
Last night I finished Eric Ripert’s memoir, 32 Yolks. I highly recommend it. It was well-written and engaging. It reminded me a little bit of The Goldfinch, which I also highly recommend if you have any time at all. I usually don’t have a ton of extra time, but if I go more than a month without a book my reading muscle starts to ache like a ghost arm. In contemplating a half marathon with my brother next weekend, I picked up Finding Ultra, which is a personal journey of transformation as well, not that I’m looking to become an ultra-marathoner. I don’t think I’ve ever run more than 5 miles at a time so….
I’m noticing a pattern in these stories though, a common theme. The thread that rang most true to me among many, many others within them is that that while your past and your experiences can shape you fundamentally, they aren’t who you are. They are a fundamental part of your story, but you have a choice in what you become, where you put your energy and how you spend your time. While you may be predisposed to certain traits, the expression of them isn’t inevitable. I’ve been drawn to these stories more often because I’ve never really thought of the idea that the story we tell ourselves about who we are isn’t actually who we are. It can change every day and then you need to adapt your story.
Today I’ve adapted my story to become the kind of gal that makes crumbles. And brings them places. And celebrates her own birthday with said crumble with friends and family and a special dinner with my husband. Every day is a precipice where you make a million decisions that can effect the next day. And every day is a new day. And a birthday is a precipice and a new day with cake AND a crumble. And I feel such gratitude to be in the spot where I am, to have the opportunity to keep evolving, to keep adding to my story and to grow. To have you guys and to pursue a creative outlet here. There’s definitely so much more I’d love to aspire to and it’s important to take inventory and contemplate that. But it’s easy to forget to pause and look around and be grateful. Today is for both. And for crumble my favorite berry and peach crumble!
Happy happy summer!
PEACH BLUEBERRY CRUMBLE (V+GF)
Adapted from Jessica Murnane’s t Fruit Cobbler. She’s a genius with this crust. Her own journey with a plant-based diet has inspired new awareness in me. I cannot WAIT for her new cookbook to come out.
INGREDIENTS:
For the Filling:
- 4 peaches, sliced
- 1 pint blueberries
- 1/4 maple syrup
- juice of half a lime
- 2 tablespoons balsamic vinegar (optional)
- 2 tablespoons bourgon (optional)
- 1 tablespoon rosemary, finely chopped (optional)
For the Crust:
- 1 cup brown rice flour
- 1/2 cup almond flour
- 1/4 tso salt
- 1 tsp baking soda
- 1/4 cup maple syrup
- 1/3 cup applesauce
- 2 teaspoons vanilla
- 1 tbs ground chia seeds w/ 3 tbs water
- 1 handful of rolled oats
DIRECTIONS:
Preheat the oven to 350F. In a small bowl, mix together chia and water. Let sit while you prepare the filling.
For the Filling:
Combine maple syrup, sliced peaches and blueberries in a medium bowl. Set aside.
For the Crust:
Mix together the brown rice flour, almond flour, salt and baking soda in a large bowl. In a medium bowl, mix together maple syrup, applesauce and vanilla. Pour wet ingredients into flour mixture. Add the thickened ground chia mixture and fold everything together. The batter should be slightly thick.
Assemble:
Fill a baking pan or a pie pan with half of the fruit mixture. Using half your batter, scoop tablespoons on top of the fruit. Leave them in their scooped form and don’t spread them. It’s supposed to be clumpy. Layer the remaining fruit on top then the rest of your batter. Spread the rolled oats over the top.
Bake for 30-35 minutes. Let cool. Serve.
Many happy returns, Amanda and have a wonderful crumble-y day. Love that it is vegan, I have a vegan friend and am a little skint on quick vegan pudding recipes and this crumble looks delicious. Now I need to look upon bourgon.
N xxx
Thank you Nicole! Yes, I used to think the vegan everything was limiting, but I’ve found that there are some really great recipes out there. This dessert is seriously one of my all time faves so far. I hope you’re all doing very well! And that you’re enjoying the summer!
Thanks so much for the shoutout and using the crust. Looks so beautiful and delicious!
Jessica! You’re s genius. Thanks for stopping by. Your podcasts and honesty have been such an inspiration. Keep doing what you’re doing. Xoxo
Happy Birthday!
That’s a very sophisticated crumble and made all the more attractive without refined sugar.I will have to check out 32 Yolks, especially after reading Anthony Bourdain’s comment. His own cooking memoirs come with a certain amount of horror.
Good luck with the marathon 🙂
Thank you so much. This crumble is truly the best I’ve had. You’d like the memoir. His upbringing was kind of sad. Bourdaine’s memoirs were horrific and yet funny. Ripert’s is well-written. I’m not sure about the marathon. I’m definitely in the best shape I’ve been in but 13 miles is a lot. I’ll definitely report back if I do it. Enjoy your weekend!
Thanks Amanda – good luck if you decide to go through with the marathon.
My favorite kind of dessert – fruit with a crunch.
Thanks, Jovina. This was partly inspired by your recipe from last summer of the fruit pie. That was so phenomenal I’ve had it in my mind ever since. This one is a crumbly gluten free version.
yes to this crumble, i am such a fan of crumble because it has ALL + EXTRA of a pie but minus the stress of dealing with the crust. dw makes a delightful blueberry crumble and adds in orange + lemon zest + ginger to the crumble a bit of something something.
a few years ago we saw Eric Ripert & Tony Bourdain do a show in Louisville, both are very engaging speakers… and Ripert has beautiful piercing blue eyes, i could barely talk when we met them after the show and his accent is dreamy.
confession: i hated the gold finch, i made my coworker tell me what happened cus i put the book down when the museum blew up. can we still be friends?
Wow, Lan. I love that crumble you described. And that’s totally why a crumble beats a pie. Lemon zest would be huge here. Oh wow that you met Ripert! I’ve always had a not so secret crush on him too. And yes, that accent is alluring. I work in the same building as his restaurant and yet have never gone because I refuse to go on a business lunch there. When Darya comes back from upstate NY before she goes back to France we’re going to go. As for the Goldfinch, I thought that was a horrible and unexpected ploy and was mad at the author for doing it. But because I was on my trip South and it was the only book I had, I kept going and it just got sadder and sadder. But the author is clearly talented. It was a relentless read, but i think the experience itself teaches a lesson, not one that necessarily needs to be taught, but it was part of the experience. Totes can still be friends because i feel you on that. Thanks for the thoughtful comment! xo
Peaches and blueberries are the perfect combination. Happy birthday!
Thank you!! Xo
I’ve had the longest day at the restaurant (new recipes… including my kimchi, and the cherry duck breast is back on the menu!), but here I am, to wish you a very happy birthday! I hope you had a lovely day, and felt special! This is lovely, blueberries and peaches really are perfect together, and I bet that crumble recipe is just perfect for it. So intrigued by applesauce in a crumble topping. I’d love to do crumbles at the restaurant, but am not sure Rob will let me. I’ll try to convince him!
I’m so impressed that they put your good stuff on the menu and I hope your long day was fruitful. Thanks so much for taking the time out to send a bday wish! The applesauce was a lovely addition. I think you should make crumbles at the restaurant. They’d be perfectly rustic, and so in season.
Shoutout to summer peaches!!!
I love me a good crumble so go you for making this! And happy belted birthday Amanda love <3
Thank you so much, Dana! Peaches for the win?
I agree, I agree, I agree! I love me a good crumble, Amanda, and it is one of my favorite summer foods. Lucky you to have a birthday in crumble season. Mine is in January and there aren’t many fresh fruit or berries around. I bet this one is fantastic, its peaches and blueberries being so good together. It would make a far better dessert to celebrate a birthday than some cake. I certainly hope that was the case for you and your birthday, Amanda. Many more!
Beautiful post, Amanda! I appreciate your thoughts on adapting your story and that we keep adapting and changing and growing. I find that very exciting. I just bought The Secret History at our bookstore on a friend’s very high recommendation and she said she liked it more than The Goldfinch. After your comment I’m motivated to read both now! And I agree, I need to read regularly or I become a bit wonky.
Most importantly, a very happy belated birthday to you! It sounds like you celebrated well. I’m taking a GF/ dairy free dessert to a dinner tomorrow and just changed my plan and will make this lovely cobbler. Thank you!
Thank you, Hannah for such a gracious and thoughtful compliment. I’m glad you agree about adapting your story. It’s not a lesson that comes to everyone. I’ll have to read the secret history now! Thanks so much for the birthday wishes! This cobbler is a perfect dish to bring!! Have a wonderful weekend! Xo