The White Ramekins

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Gluten Free Peach Crumble

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Gluten Free Peach Crumble

With little time to cook or bake at home and work getting increasingly demanding, I am getting to spend less time in kitchen these days. That is why, you hadn’t seen an overly involving or rather too-many-steps recipe up here in recent times. And I am trying to be more efficient the other way. The recipes which are just about bunging in things together quickly to deliver faster and tastier results have been my companion lately.

Gluten Free Peach Crumble

Like the last one, I wrote about my favorite savory egg breakfast these days, Shakshuka. A super easy and quick recipe yet nonetheless delicious. Stone fruits have nearly diminished now, with probably last of the crops on the shelves. I am missing cherries badly, though plums and peaches have still been around. This time again, talking about the breakfast, I made this rather healthier version of gluten free peach crumble.

Gluten Free Peach Crumble Gluten Free Peach Crumble

The peaches I had at hand were slightly over ripened, just perfect to be thrown into a crumble or crisp.  I let them macerate in dark brown sugar and a squeeze of a lime, which helped bring out all the peachy flavors out of the fruit. For the crumble topping, I just pulsed some whole almonds (with skin on) in food processor with a dash of cold butter and jumbo rolled oats. 

Gluten Free Peach Crumble Gluten Free Peach Crumble 6

It made a super crispy and nutty crumble topping, a perfect pair to those mushy and fragrant peaches. I had some in breakfast alongside a glass of milk. And the rest of it with a big scoop of vanilla ice cream made a perfect and rather reduced-guilt dessert. 

Gluten Free Peach Crumble Gluten Free Peach Crumble

Gluten Free Peach Crumble
A gluten free peach crumble with goodness of fresh peaches, oats and almonds.
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For filling
  1. 6-8 medium size peaches {destoned, sliced into 8}
  2. 2 tbsp lemon juice
  3. 1 tbsp cornflour
  4. 2 tbsp dark brown sugar
For topping
  1. 1/2 cup rolled oats
  2. 1/2 cup whole almonds
  3. 75 gm cold unsalted butter (cut into cubes)
  4. 1/3 cup dark brown sugar
  5. 1 tsp vanilla powder
Instructions
  1. Preheat oven at 180 degree C.
  2. For the filling, toss all the ingredients together in a bowl and let them rest for 10 minutes.
  3. For the topping, pulse all the ingredients together in a food processor 4-5 times, until mixture resembles coarse sand.
  4. Place the topping in freezer for 10 minutes.
  5. In a pie dish, arrange the peaches with flesh side facing the pan. Scatter the topping over peaches to cover them completely.
  6. Place on the baking sheet in preheated oven and bake for 25-30 minutes. Take out of oven and let stand at room temperature for 10-15 minutes, before serving.
The White Ramekins http://thewhiteramekins.com/

Olive Oil Wholewheat Stone Fruit Cake

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Olive Oil Wholewheat Stone Fruit Cake

This excessive heat has slowed down the things and the scorching sun seems to be frying us all day and night. When I pick my camera and think of shooting all the glorious food out there and the summer bounty the nature has to offer right now, I first feel very excited.But as soon as I start onto it, I feel exhausted and all drained out, left with no new thoughts to work on. The heat has started taking the toll. And because of all this, everything else start seem to be meaningless. As if, it isn’t making any difference to anyone’s life.

Olive Oil Wholewheat Stone Fruit Cake

Olive Oil Wholewheat Stone Fruit Cake

But this dangerous state has to pass over. I just can’t let myself be in the situation for long. The heart and the mind both retaliate, recollecting whatever creativity has left within. I know, it will not be forever, but to be back in action is the need of the hour. After all, identifying the meaningless and mundane things in life, bringing them all together and giving them one particular shape or form is what creativity is all about.

Olive Oil Wholewheat Stone Fruit Cake

Olive Oil Wholewheat Stone Fruit Cake

One has to just  realize that and move on. Stone fruit has been calling my name! It’s in abundance now, at least the summer has something to offer to compensate for all this grilling heat. I started with Wholegrain Cherry Brownies last week. They came out fab! All because of the seasonal produce. This time also, continuing the theme, which is stone fruit of course, I baked this wonderful super moist Olive Oil Wholewheat Stone Fruit Cake. Not just, it sounds like a mouthful but actually it is.

Olive Oil Wholewheat Stone Fruit Cake Olive Oil Wholewheat Stone Fruit Cake

This version of bundt cake is relatively lighter because of olive oil used instead of butter. And it is also wholesome owing to great amount of wholewheat flour and almond meal. So you see, on the brighter side, it is full of goodness of seasonal fruits, olive oil, wholewheat flour and almond meal. And it tasted super awesome, the next day!

Olive Oil Wholewheat Stone Fruit Cake

 

 

Olive Oil Wholewheat Stone Fruit Cake
Olive oil wholewheat cake with the goodness of fresh summer fruit
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Prep Time
15 min
Cook Time
60 hr
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
60 hr
Total Time
1 hr 30 min
Ingredients
  1. 200 ml light olive oil {don't use extra virgin}
  2. 2 cups sugar
  3. 6 eggs
  4. 2 teaspoon vanilla extract
  5. 1 1/2 cups wholewheat flour
  6. 1/2 cup all-purpose flour
  7. 1 cup almond meal
  8. 1/4 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1/2 cup yogurt
  11. 3 cups diced stone fruit (mix of peaches, cherries, apricots)
  12. Confectioners' sugar, to dust
Instructions
  1. Preheat the oven at 180 degree C. Grease and flour a tube/bundt cake pan and set aside.
  2. In a bowl, sift together both the flours, almond meal, baking soda and salt and set aside.
  3. In a large bowl, mix the sugar and olive oil. Add the eggs, one at a time, beating well after each addition.
  4. Beat in the vanilla extract. Fold in the flour mixture. Fold in the diced stone fruit.
  5. Pour into the prepared pan and bake for around 60 minutes, until a tester inserted near the center of the cake comes out clean.
  6. Cool for 10 minutes before removing from the pan to let cool completely on the wire rack.
  7. Dust with confectioner's sugar, before serving.
Adapted from Taste of Home
Adapted from Taste of Home
The White Ramekins http://thewhiteramekins.com/