this weekend, S and i hosted our friends to a dinner party. we enjoyed a delicious summer salad and homemade garlic bread as our entree and because no meal would be complete without dessert, i whipped up an easy gluten free crumble so everyone (including high maintenance me) could finish the evening with a little something sweet.

this recipe for a flourless fruit crumble is as scrumptious as it is easy and can be catered to individual tastes by which fruits you use. sprouts was having a sale on berries and stone fruit so naturally, i chose a mixture of blueberries, strawberries, and nectarines as the base of the crumble. having prepped the dish beforehand, i threw it in the oven right as we were finishing up dinner. fast-forward about 30 minutes and the four of us were all but licking our plates clean.

i only wish i had picked up a pint of vanilla ice cream to accompany the crumble. but hey, there’s always next time, right? because with how tasty it is, this recipe is bound to be on repeat this summer (and winter, spring, and fall).

flourless berry & nectarine crumble (adapted from the wiegands blog)

ingredients:
4 c. fruit medley (peeled and sliced nectarines, blueberries and sliced strawberries)
4 tbs. maple syrup, divided
1 tbs. lemon juice
1/2 c. almond meal
1/2 c. quinoa flakes (sold at sprouts)
a pinch of fine sea salt
1/2 tsp. ground cinnamon
2 tbs. extra-virgin olive oil

directions:
heat oven to 400°. in a shallow baking dish, combine fruit, 2 tbs. syrup and juice. in a bowl, mix almond meal, quinoa flakes, salt and cinnamon. to almond meal mixture, add oil and remaining 2 tbs. syrup; mix until just combined. crumble almond meal mixture over fruit; bake until top is browned and fruit is bubbling, 20 to 25 minutes. serve warm on its own or a la mode with vanilla ice cream. heck, swap ice cream for greek yogurt and have it for breakfast!

top image the wiegands