Peach & Berry Crumble

I’ve been meaning to write¬† this post for a while, but as always, I was busy with other things going on in my life. I made this recipe back in summer for guests, and they were very pleased. Little they knew is that crumble is so easy to make, and also healthier than any other possible dessert choice (Remember, I live in Turkey, country of baklava, so we could have served them those too!). I took this recipe from one of my favorite books, Cooking Light Way to Cook. What I love about this book is that recipes are easy and quick to make. I love reading complicated recipes, but when it comes to cooking, I can sometimes become the world’s laziest person. So this book is great for me. I changed the recipe and replaced sugar with honey, as usual. Honey brings more flavor to this recipe, therefore it is really not necessary to use sugar, when there is a healthier alternative to it. So, go ahead and make crumble today! Possibilities are really endless with this recipe. For this season, apple & cinnamon, pumpkin & raisins, or quince & walnut can be just a few flavor combinations to use in your crumble! Enjoy!

Peach & Berry Crumble

adapted from Cooking Light Way to Cook


For filling:

  • 7 cups chopped fruit (I used half peach and half berries) (Remember that if you use berries, they will release some liquid)
  • 1 tablespoon lemon juice
  • 2-3 tablespoons honey (depending on the sweetness of your fruits)

For topping:

  • 1/2 cup oats
  • 3/4 cup whole-wheat flour
  • 1/4 cup nuts, chopped (I used almonds)
  • 1/4 cup honey
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil or coconut oil
  • 1 egg yolk


Preheat the oven to 190 degrees C (375 degrees F).

Mix the filling ingredients in a bowl. Lay them into a shallow baking pan.

Pulse the oats in a food processor. Add the other topping ingredients and process them until everything is well blended. Squeeze the topping in your hands and spread this evenly over the fruit mix.

Bake for 30-40 minutes. Serve with vanilla icecream.

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