Peach Blueberry Crumble with Quinoa Flakes

A few month I posted about making a gluten free apple crumble. Now we are moving into different seasonal fruit I wanted to make it with an update - peaches and blueberries. I also had quinoa flakes I wanted to give a try. I used:

• 3 white peaches (cut up)
• 1/2 cup-ish blueberries
• Dusting on cinnamon
• 2-3 tbsp water

Mix those all together and put into an pan or oven safe ceramic (I love my La Creseut for this). For the topping I used

• 1/2 cup-ish quinoa flakes
• About 2 tbsp organic honey
• About 2 tbsp melted coconut oil
• Cinnamon
• A touch of sea salt

Once again, mix all together and then crumble evenly over peaches and blueberries. Bake at 375F for about 40 minutes. Serve hot, ideally with vanilla bean ice cream! Stores nicely in the fridge for a few days, just microwave to bring it back to it's hot crumble glory.