Fruit Crumble (Gluten, Dairy & Refined Sugar Free)

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When I was growing up, we had a yellow ring-bound recipe book in the kitchen that made a regular appearance. Two particular pages were used so frequently that the crumbs and splashes of ingredients made the pages remarkably easy to find. One was chocolate self-saucing pudding, the other; a peach fruit crumble. I think of them now as the desserts of my childhood. Crumble is one of those warming, hearty, ideal desserts of winter. I love it for the cinnamon spice and the fruity goodness, and still enticing as a breakfast the following morning.

My new Hungry Cub version still holds that spicy warmth yet is free of gluten and refined sugars. The crumble is a quick whiz in the processor and then ready to go. A dash of coconut milk mousse makes an amazing topping for this dessert, otherwise warm from the oven; it’s also perfect on it’s own.

Pick whatever fruit you love and try different variations, last night we had rhubarb & apple… scrumptious!

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Fruit Crumble (makes 4-5 individual ramekin servings – can serve all together in a larger oven-proof bowl if desired)

3-4 cups fresh fruit, chopped into bite-sized pieces (for the photographed variation I used 2 large apples & 1 persimmon) If you use quite tart fruit (e.g rhubarb) then you may want to add 1 tbsp of honey
1/2 cup raw almonds
1/2 cup raw hazelnuts or cashews
1/2 cup raw walnuts
1/2 cup desiccated coconut
2 tbsp honey or pure maple syrup
1 tbsp coconut oil (can be substituted with butter if you’re ok with dairy)
1 tsp cinnamon
1/2 tsp vanilla extract

In a saucepan, heat the fruit with 1 tbsp water until the fruit is well softened (but not completely mushy). Portion out into the ramekins (or pour into 1 oven-proof bowl)

Preheat oven to 180’C/350’F.

Pour the nuts and coconut into the food processor and blend until the nuts are in small crumbly chunks. Add the honey, coconut oil (or butter), cinnamon, and vanilla extract then pulse to combine. Divide the mixture and sprinkle over the fruit in the ramekins.

Bake in the oven for 10mins.

Serve hot as is or with some whipped coconut milk & berry coulis – AMAZING!

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