Blueberry & Peach Crumble with Toasted Buckwheat

Crumble desserts are awesome because they don't need to be unhealthy. Of course many recipes are packed with sugar but this one certainly is not! The filling consists of blueberries, peaches and cornstarch - that's it! Toasted buckwheat groats, sliced almonds, quick oats, cinnamon, coconut oil and a little bit of coconut sugar is sprinkled on top and then it's ready for the oven.

I love toasted buckwheat groats. Buckwheat is a complete protein containing all 8 essential amino acids. Who says your dessert can't have exceptional nutritional value! This is actually healthy enough that you can have it for breakfast or just as a snack as well!

The peaches I used were frozen and the blueberries fresh, but you can use all frozen, fresh, or whatever combo works best for you. Make sure the peaches are skinned and the blueberries are washed, and combine them in a small casserole dish. 

Coat the fruit in corn starch and sprinkle the toppings on. Bake in the oven at 425 C for 45 minutes with the lid on, until the fruit juices are bubbling around the edges. Remove from the oven and wait a good 10 minutes before digging in. It will be very hot.

There you have it! An incredibly simple, healthy dessert that tastes like an absolute treat. If you're really serious, pair a bowl of the blueberry peach crumble with a scoop of dairy free coconut vanilla ice cream. It's an unreal combination.

If you would like to save my recipes you can find me on Pinterest as The Blissful Blueberry. You can also find me on Instagram as @the.blissful.blueberry - look for the green icon or this picture!

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*serves 3-4



2 cups fresh or frozen peaches, chopped and skinned

2 cups fresh or frozen blueberries

1 tbsp cornstarch 

1/4 cup buckwheat groats

1/4 cup sliced almonds

1/3 cup quick oats

1 tsp cinnamon

1 tbsp coconut sugar

2 tbsp coconut oil, solid


Combine the blueberries, peaches and cornstarch in a small casserole dish. Stir it all together so the fruits are coated in the cornstarch. 

Toast the buckwheat groats for about a minute on a skillet at medium-high heat, making sure to constantly stir them around so they don't burn. Add the sliced almonds and toast for another 30 seconds, and then toss the oats in and toast for another 30 seconds. Pour this mixture into a small bowl and add the cinnamon and coconut sugar and stir.

Take the coconut oil and cut it into the dry toppings with a fork. Sprinkle the finished topping mixture over the fruits in the dish and bake with the lid on at 425 C for 45 minutes, until the edges are bubbling.

Remove from the oven and let cool with the lid off for at least 10 minutes, because it will be very hot.

Enjoy with a scoop of coconut vanilla ice cream for dessert or just by itself!