As you can see, this is a pretty versatile and forgiving recipe (it is a rustic crumble after all!) so much easier to do than pastry and you can get the kids to make the topping and pot the whole thing in the oven during dinner so it is ready for dessert. Serve with some coconut yoghurt or ice cream or, if dairy is your thing, some pure cream. I made this for Easter Lunch and I hid a few dark chocolate eggs in there.
500g of soft fruit (you could use berries, peach, apricot, cherries, pears or apple if you want to be more traditional. Frozen fruit works well here too.)
2 tablespoons maple syrup
½ teaspoon vanilla
OPTIONAL ¼ cup chocolate chips
¼ cup uncontaminated low gluten oats (see note) or quinoa flakes or buckwheat flakes or desiccated coconut
¼ cup coconut flour
½ cup tapioca starch or arrowroot flour
100g cold butter, ghee or coconut oil
2 tablespoons coconut sugar
¼ cup slivered almonds
Oven proof dish (ceramic, glass or enamel)
Make Me Up
Preheat your oven to 160degC.
Prepare your fruit by either taking the stone out and halving or quartering them (stone fruit), or coring and chopping them (apples or pears) or removing the stems (strawberries). Place all of your fruit into your oven proof dish and sprinkle with vanilla and a drizzle of maple syrup.
Set aside while you make the topping. This is super easy and something that the kids can do. Place all your crumble ingredients into a bowl and rub in the butter/coconut oil/ghee with your fingers until all the ingredients are incorporated.
Press this topping onto the fruit filling to create an even-ish lid. Place in the oven and bake for 35-45min, until the top is golden. Allow to stand for 5-10min and serve warm.
Looking for more healthy baking ideas? Then you need to check out my paleo cake e-cookbook. There are recipes for a lamington cake, a humming bird cake and a double chocolate cake complete with icings and decorating tips FREE here.