Peach & Blackberry Crumble
  • Oil for greasingvegetable or avocado oil
  • 5cups sliced peaches,fresh or frozen
  • 2cups blackberries,fresh or frozen
  • 1/2cup rooibos tea,brewed
  • 2/3cup Sucanat sugar
  • 1teaspoon ground cinnamon
  • 1-1/2cups gluten-free rolled oats
  • 1/2cup gluten-free oat flour
  • 1/2cup sunflower seedstoasted
  • 1teaspoon sea salt
  • 6tablespoons unsalted buttermelted
  1. Lightly grease a 4-quart slow cooker’s ceramic crock insert.
  2. In a bowl, combine peaches, blackberries, vanilla and tea.
  3. In a separate bowl, combine Sucanat and cinnamon; sprinkle half over fruit and stir. Pour fruit mixture into slow cooker.
  4. To remaining Sucanat-cinnamon, add oats, oat flour, seeds, salt and butter; mix with a fork to form crumbs. If it seems too dry, stir in a little more melted butter. Sprinkle evenly over fruit.
  5. Cover slow cooker, venting slightly with a wooden spoon, and cook on low for 3-1/2–4 hours.
Recipe Notes
Nutrition Facts
Peach & Blackberry Crumble
Amount Per Serving
Calories 501 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 9g 45%
Polyunsaturated Fat 6g
Monounsaturated Fat 5g
Cholesterol 30mg 10%
Sodium 390mg 16%
Total Carbohydrates 67g 22%
Dietary Fiber 11g 44%
Sugars 28g
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 CUP): 501 cal, 20g fat (5g mono, 6g poly, 9g sat), 30mg chol, 390mg sodium, 67g carb (11g fiber, 28g sugars), 11g protein