I love this recipe because it is so versatile and forgiving. Choose your own fruit, sweetener and nuts…the combinations are endless! I prefer the taste of this guilt-free, nutritious crumble over the traditional, less nutritious version. It can be eaten any time of day!
Egg, soy and refined sugar free ~ optional paleo, vegan, dairy, nut, gluten and wheat free
Ingredients:
• 800g chopped, fresh fruit of your choice e.g. cherries, berries, stone fruit (nectarines, peaches, apricots or plums), apples or pears
• 50g butter, ghee (lactose and casein free) or coconut oil (dairy, lactose and casein free, vegan and Paleo)
• 2-3 tablespoons sweetener e.g. maple syrup or honey
• ½ cup finely chopped, mixed nuts (seeds for nut free e.g. pumpkin and sunflower)
• ½ cup desiccated/shredded coconut
• 1 cup rolled oats (Bob’s Red Mill are gluten and wheat free because not processed on same machinery as wheat like other oats) or almond meal (GF and Paleo)
• 1 teaspoon cinnamon powder
• ½ teaspoon ginger powder
• Pinch of Celtic or Himalayan salt
• Coconut yogurt or coconut ice-cream to serve
Method:
1. Preheat oven to 180˚C or 160˚C fan-bake
2. Remove stones and cores from fruit
3. Place fruit in a large baking dish for one crumble or small ramekins for individual servings
4. Melt butter, ghee or coconut oil and sweetener on a low heat in a medium-sized pot
5. Stir in remaining crumble ingredients until well combined
6. Spoon crumble over fruit
7. Bake for 30 minutes or until golden brown
8. Serve warm with coconut yoghurt or coconut ice-cream
Leftovers make a delicious and healthy breakfast or snack
Recipe adapted from Nadia Lim’s Fresh Cherry Cashew Nut Crumble