The crumble: a classic, and one of the most versatile dessert recipes out there. It’s the easiest thing to make when you don’t feel like running to the store or spending hours slaving over a hot oven. It can be adapted for any season, be made sweet or savoury and use any ingredient you can find in your kitchen. While we’re calling this a Summer Fruit Crumble, you are definitely not limited to only summer fruits. We chose the combination of peaches and blueberries because of our obsession for peach season and love for blueberries. Peaches contain potassium, carotenes and flavonoids while blueberries are a great source of flavonoids, vitamin C and fiber.
The topping is a spin on a more traditional oat crust, but we’ve added almonds and pecans for their healthy fats, potassium, magnesium, calcium, iron, zinc, vitamin E and vitamin B’s. For extra crunch and chocolatey flavour, try out our Chocolate Superfood Coconut Chips either as a garnish or incorporated into the crumble topping.
Plant-Powered Summer Fruit Crumble
A delicious and naturally sweet Summer Fruit Crumble. We suggest making it with blueberries, peaches, and/or cherries.
- 4-5 cups peaches and blueberries (or fruit of choice)
- 2 tbsp maple syrup
- Juice of a lemon
- ½ tsp cinnamon
- Pinch of pink Himalayan salt
- ¾ cup almond flour
- ¾ cup rolled oats
- ¾ cup chopped pecans
- 3 tbsp virgin coconut oil
- 3 tbsp maple syrup
- 1 tsp cinnamon
- Pinch of vanilla bean powder
- Chocolate Superfood Coconut Chips (as garnish or mixed in)
- In a bowl, combine all filling ingredients and stir until well combined.
- In a separate bowl, combine all crumble topping ingredients and mix until it begins to stick together.
- Preheat the oven to 375°F
- Layer the filling into a 9x13 inch baking dish and top with the crumble topping so the fruit is evenly covered.
- Bake for 30 minutes, or until the fruit is bubbling and the topping is golden.
- Remove from oven, let cool, and serve topped with our Chocolate Superfood Coconut Chips.
- The pecans can be substituted for any nut or a combination of nuts. We suggest almonds or walnuts.
- If you don’t have enough fresh fruit on hand, frozen fruit works just fine! When using frozen fruit, either let the fruit defrost completely first and drain the resulting liquid, or add a thickener or flour to the filling, such as coconut flour or arrowroot starch, to absorb some of the excess moisture.