I made this healthy dessert with my little nieces in mind. They all have different tastes and dietary needs, so it isn’t easy coming up with a dish that all three will enjoy. I’m pretty sure fresh peaches, raspberries and the playful, nutty flavor of crumbly buckwheat will please them all – at least I hope so! Down in Australia, where they live, it isn’t exactly peach season like it is here in France, so I’d say they could get away with frozen fruit until summer comes along.
I used my favorite small ramekins for this recipe, which makes enough for 4 people.
2 ripe peaches (sliced)
1 cup raspberries
1 teaspoon unsalted butter (optional)
2 teaspoons maple syrup (or to taste)
1 teaspoon lemon juice
1 cup buckwheat flour
3 tablespoons salted butter (or non-dairy butter substitute)
½ cup brown sugar
¼ cup chopped or slivered almonds
1. In a saucepan, melt butter (if not using, put a small amount of water in the bottom).
2. Add fruit and cook over medium for about 5 minutes.
3. Add maple syrup and lemon. Simmer for about 2 minutes. Set aside.
4. Preheat oven to 190°C (375°F).
4. In a mixing bowl, combine flour and butter (in small cubes) with fingers until you have a crumbly mixture.
5. Add brown sugar and mix, but don’t overwork.
6. Divide the fruit evenly in the ramekins and cover with the topping.
7. Sprinkle with the almonds and bake for about 30-35 minutes, until the topping is fully cooked.
8. Serve warm with whipped cream, vanilla ice cream, fromage blanc or plain and simple – whatever suites you.