Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches. Thaw them first and drain any excess liquid before tossing with sugar and cornstarch.
DESSERT
Bolivian Quinoa and Peach Crumble with Toasted Coconut
This unique Bolivian-inspired crumble combines the wholesome goodness of quinoa with sweet peaches and a crunchy toasted coconut topping. It's a delightful dessert that offers a taste of Andean flavors with a tropical twist.
HOW TO MAKE IT
Let's cook.
01
Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.
02
In a large bowl, gently toss the sliced peaches with the granulated sugar and cornstarch. Spread the peach mixture evenly into the prepared baking dish.
03
Sprinkle the cooked quinoa over the peaches in the baking dish.
04
In a separate medium bowl, combine the flour, brown sugar, shredded coconut, and cinnamon. Add the cold butter pieces and use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
05
Evenly sprinkle the crumble topping over the quinoa and peaches.
06
Bake for 30 minutes at 375°F (190°C), or until the topping is golden brown and the peaches are bubbly and tender. If the topping browns too quickly, you can loosely cover it with foil for the last 10 minutes.
07
Remove from oven and let cool for at least 10 minutes before serving.
About This Recipe
This unique Bolivian-inspired crumble combines the wholesome goodness of quinoa with sweet peaches and a crunchy toasted coconut topping. It's a delightful dessert that offers a taste of Andean flavors with a tropical twist.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of ground cardamom to the peach mixture. Ensure your butter is very cold for the best crumble texture.
Easy Substitutions
You can substitute other fruits like apples or berries for peaches. Gluten-free flour can be used for a gluten-free version. If you don't have shredded coconut, chopped nuts like almonds or walnuts can be used for crunch.
Storage & Reheating
Store leftover crumble covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of dulce de leche. It's also delicious on its own for breakfast or a snack.
Common Mistakes
1. Overmixing the crumble topping: This can lead to a tough, rather than crumbly, texture. Use a light touch when incorporating the butter. 2. Not peeling the peaches: Peach skins can become tough and unpleasant after baking. Always peel them for a smoother texture. 3. Not letting it cool: Serving immediately can result in a very runny filling. Allowing it to cool slightly helps the juices thicken. 4. Using underripe peaches: They won't soften properly and will lack sweetness. Ensure peaches are ripe but still firm.
Frequently Asked Questions
Do I need to cook the quinoa before adding it to the crumble?
Yes, the quinoa must be cooked and cooled before being added to the crumble, otherwise it will not cook properly in the oven.
How can I make the topping extra crispy?
For an extra crispy topping, you can add 1 tablespoon of rolled oats to the crumble mixture.
MORE TO KNOW
Using cooked quinoa in this crumble adds a unique texture and a boost of protein, making it a more substantial dessert. Cooking the quinoa ahead of time ensures it's cool and ready to incorporate. For best results, use firm, ripe peaches that hold their shape well during baking. The cornstarch helps to thicken the peach juices, preventing a watery filling.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.