Blueberry Peach Quinoa Crumble
  • 6 medium sized peaches chopped fine (about 4 cups)
  • 2 cups Blueberries (frozen wild Maine blueberries are a good choice)
  • 1 cup orange juice
  • 1 teaspoon cinnamon
  • 1 cup almond meal
  • ½ cup rolled quinoa flakes (Ancient Harvest is a good brand choice, available in organic sections of most supermarkets)
  • 1 cup pecans, chopped
  • ½ cup sunflower seeds
  • SPICES (ground): 2 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, ½ teaspoon sea salt
  • ½ cup maple syrup
  • ¼ cup virgin, unrefined coconut oil
  • ¼ cup shredded coconut
  1. Preheat the oven to 350oF
  2. Mix the chopped peaches, blueberries, orange juice and cinnamon and spread mixture in a 10 cup casserole dish.
  3. Combine the dry ingredients in a large stainless steel or glass bowl.
  4. Add the maple syrup and coconut oil, stir well to combine.
  5. Using a large spoon or spatula, spread evenly over fruit mixture.
  6. Bake for approx. 1 hour. You know when it is ready when the topping begins to lightly brown and the mixture turns bubbly.
  7. Top with shredded coconut as garnish.
Adapted from and Inspired by: “Meals that Heal Inflammation” by Julie Daniluk, RHN
Recipe by Kirstin's Cancer Care at