Strawberry Peach Quinoa Crumble with Coconut Whipped Cream

Nutritional Information (sans coconut whipped cream) 329 calories | 68g carbs | 7g fat | 10g protein | 22g sugar

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
Yield: 4 servings 1x


  • 3 large peaches
  • 2 cups strawberries (or one carton)
  • 2 Tablespoons almond meal
  • 1 Tablespoon maple syrup
  • 1 Tablespoon orange juice
  • 1 cup quinoa, cooked
  • 1/2 cup gluten free/vegan granola OR Rolled Oats
  • one can coconut cream (Trader Joe’s Brand), chilled for 2 hours


  1. First, preheat oven to 350F. Then, grease a medium size cast iron pan (or normal medium size frying pan with NO rubber) with coconut oil. Set aside.
  2. Next, dice peaches and strawberries into one inch cubes. Place in a medium size bowl. Add almond meal, maple syrup, and orange juice, and mix.
  3. Transfer into cast iron pan.
  4. Bake at 350 for 15 minutes.
  5. While the fruit is baking, mix together about 1 cup of cooked quinoa and 1/2 cup of your favorite granola. Spread evenly over fruit.
  6. Place back in oven for 15 more minutes or until the fruit begins to bubble.
  7. While the crumble cools off a bit. Pour chilled coconut cream in a large bowl. Mix with a hand mixer for 30 seconds to 1 minute or until fluffy. Feel free to add a tablespoon of sweetener or a few drops of liquid stevia if preferred.


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