Recipe: Peach and Plum Crumble Cups

Photo by Asia Bradlee

One of the best parts of late summer is the arrival of peach season and the ability to use these juicy fruits in a variety of sweet and savory recipes. The health benefits of peaches are plentiful. They contain antioxidants, vitamin C, vitamin A, and other minerals such as potassium and iron—not to mention they’re delicious.

Instead of a large crumble in a pan, these miniature crumbles are the perfect way to keep portions small, and they’re easy to grab-and-go for when that sweet-tooth craving hits after lunch. I added plums for some variety, but the peaches would also work well with fresh berries. Take advantage of the summer fruit and try making this sure-to-please summer dessert.

Ingredients

• 2 ripe peaches
• 2 ripe plums
• ¾ cup rolled oats
• ¼ cup whole wheat flour
• 2 tbs grass-fed butter or coconut oil
• 1 tsp cinnamon
• 1 tsp cardamom
• ¼ cup maple syrup
• Muffin tin and liners

Directions

1. Preheat the oven to 350 degrees.
2. Chop the peaches and plums into small pieces and put them into a bowl.
3. If the cardamom comes in pods, remove the spice and grind it into smaller pieces. Mix the cardamom in with the fruit.
4. In a separate bowl, mix the oats, cinnamon, whole wheat flour, and maple syrup.
5. Add in the butter and use your fingers to combine the mixture.
6. Place spoonfuls of the fruit into the muffin tins and top the with the crumble mixture.
7. Bake for 30 minutes or until golden brown.
8. Serve warm and with a dollop of Greek yogurt or vanilla ice cream, if desired.