|Grain-Free Autumn Fruit Crumble |
Author: Ricki Heller (Naturally Sweet & Gluten-Free and RickiHeller.com)
This is another one of those “desserts that can be breakfast.” With the abundance of fall fruit and absence of grains, this dish offers a great lower-glycemic way to start your day. Add a bit more protein, and you’re all set! For best results, select crisp, sweet apples, such as Gala, Honeycrisp, or Pink Lady, and firm pears, such as D’Anjou or Bosc.
FOR THE TOPPING:
- 1⁄3 cup (45 g) coconut sugar
- 1⁄2 cup (65 g) natural raw walnut pieces
- 1⁄2 cup (80 g) natural raw skin-on almonds, preferable organic
- 1⁄3 cup (50 g) coconut flour
- 1⁄4 cup (40 g) potato starch
- 1 Tbsp (30 ml) ground cinnamon
- Generous pinch fine sea salt
- 3 Tbsp (45 ml) coconut oil, at room temperature, preferably organic
- 30 drops pure plain or vanilla stevia liquid, or to taste
- 1 tsp (5 ml) pure vanilla extract
- 3 Tbsp (45 ml) water
FOR THE FILLING:
- 2 medium pears, washed, cored, and diced, peeled or unpeeled
- 2 medium sweet apples, washed, cored, and diced, peeled or unpeeled
- 1 cup (115 g) fresh or frozen cranberries
- 1 tsp (5 ml) ground cinnamon
- 1⁄4 tsp (1 ml) ground ginger
- 2 Tbsp (30 ml) coconut sugar
- Juice of 1⁄2 lemon
- 1⁄4 tsp (1 ml) pure stevia powder or 1⁄2 tsp (2.5 ml) pure plain or vanilla stevia liquid, or to taste
- Coconut Whipped Cream (see page 168), for serving
- Preheat the oven to 350F (180C). Grease a 9-inch (22.5- cm) square pan or a 6-cup (1.4-L) casserole or soufflé dish with nonstick spray or coconut oil.
- Make the topping: Place the coconut sugar, walnuts, almonds, coconut flour, potato starch, cinnamon, and salt in the bowl of a food processor and process until the mixture resembles a fine meal with no pieces of nuts visible. In a small, heavy-bottomed pot, melt the coconut oil. Whisk in the stevia, vanilla, and water. Pour the coconut- oil mixture in a ring around the dry ingredients in the processor and pulse until it all comes together. It should look like moist clumps. Set aside.
- Make the filling: In a large bowl, toss the pear, apple, and cranberries together with the cinnamon and ginger. In a small bowl, mix together the coconut sugar, lemon juice, and stevia, and stir until the sugar begins to dissolve. Drizzle over the fruit and then toss again to coat evenly.
- Assemble and bake the crumble: Turn the fruit mixture into the prepared casserole dish and sprinkle with the topping. Press down gently on the topping.
- Bake for 40 to 60 minutes (depending on the depth of your pan, you will need more or less time for the fruit to cook), rotating the dish about halfway through baking, until the crumble topping is deeply browned and the fruit is soft. Serve immediately or at room temperature with a little Coconut Whipped Cream (see page 168).
Serves 6 to 8.
See page 37, storing your baked goods. May be frozen.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/naturally-sweet-and-gluten-free-ricki-heller-cookbook-review/