Description
The fall is the quintessential time to have crumble. This one I made with plums but it is equally good with the beautiful apples that are flooding markets now. The crispy topping is made totally grain and dairy free by using chopped nuts and coconut oil. This recipe is only slightly sweet and with all that fruit, it could double as breakfast.
Ingredients
- FOR THE FILLING:
- 2 pounds Plums (or Any Other Fruit), Pitted And Quartered
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Arrowroot Starch
- 1 Tablespoon Coconut Sugar
- ½ teaspoons Cinnamon
- ⅛ teaspoons Ground Allspice
- ⅛ teaspoons Ground Cloves
- ⅛ teaspoons Salt
- FOR THE TOPPING:
- ⅔ cups Almonds
- ⅔ cups Pecans
- 2 Tablespoons Coconut Oil, Solid
- 4 whole Dates, Pitted
- 2 Tablespoons Shredded Unsweetened Coconut
- 1-½ teaspoon Ground Cinnamon
- ¼ teaspoons Salt
Preparation
Preheat the oven to 375°F.
Prepare the filling:
Place the plums into an 8″ x 11″ baking dish and add the lemon juice, arrowroot starch, sugar, spices and salt. Stir to combine. Press down on the mixture so that it is evenly spread into dish.
Prepare the topping:
Place the nuts, solid coconut oil, dates, shredded coconut, cinnamon and salt in the bowl of a food processor. Pulse until the mixture resembles the texture of oats.
Generously and evenly sprinkle the topping over the fruit in the dish.
Place in the oven and bake for approximately 30-35 minutes. The fruit will be bubbling and the topping will be golden brown.
