Fruit crumble
Fruit crumble
I will take a good crumble over pie any day, and it is a lot easier to make. You can use whatever fresh or frozen fruit you have. Right now, blackberries and apples are in season where I live, so that is what I used. They pair beautifully.
Yields: 8 -10 servings (2 large loaf pans)
Ingredients
8 cups of fruit – large dice
3 tablespoons citrus juice – lemon, lime or orange juice (for flavour balancing)
¼ cup tapioca or corn starch (amount depends on water content of fruit)
1 tablespoon cinnamon – optional
Crumble
1 cup almond flour
1 cup large flake oats
⅓ to ½ cup coconut oil (solid)
⅓ cup coconut sugar
⅓ cup maple syrup
⅓ cup walnuts – small pieces
2-3 tablespoons cinnamon
2 tablespoons tapioca or corn starch
¼ teaspoon salt
Steps
Preheat oven to 350 F.
I used 5 cups of apples (skin on), 3 cups of blackberries, but it does not have to be exact. Add the juice (I used orange juice), tapioca and cinnamon. Pour it into your baking dishes. I use two large loaf pans.
To make the crumble, combine all the ingredients except the oil in a bowl. When it is well mixed, add ⅓ cup of solid coconut oil. I use my hand. Mix until it is crumbly. Add a little more if needed. Pour it on top of your fruit. I place my baking dishes on a baking sheet to catch any fruit that may leak out. Bake for 35– 45 minutes – until the top is golden brown and the fruit is bubbling.
Serve warm on its own, or with nice cream or whip cream.
