Jennifer Danter
This is a versatile dessert and can take any kind of fruit, although berries get mushy quickly and don’t travel as well as stone fruits. Cook the topping separately so it stays crisp.
Fruit Jumbled Crumble
Ingredients
- 1/2 cup (125 mL) coconut flour
- 1/4 cup (60 mL) unsalted butter, softened
- 3 Tbsp (45 mL) finely chopped walnuts or almonds
- 1 Tbsp (15 mL) organic unsweetened shredded coconut
- 2 Tbsp (30 mL) organic cane sugar
- 3 to 4 peaches or nectarines, pitted and sliced
- 1 to 2 apples, cored and sliced
- 3 Tbsp (45 mL) maple syrup
- 1 Tbsp (15 mL) coconut flour
- 1 tsp (5 mL) grated fresh ginger
Nutrition
Per serving:
- calories244
- protein3g
- fat11g
- saturated fat6g
- trans fat0g
- carbohydrates35g
- sugars20g
- fibre3g
- sodium4mg
Directions
01
At home
For topping, place flour and butter in bowl. Using fingers, rub together to form coarse meal. Gently mix in walnuts, coconut, and sugar. Place in frying pan and set over medium-high heat. Stir often until mixture turns light golden. Set aside.
At camp
Toss fruit with syrup, flour, and ginger. For easy clean-up, line bottom of cast iron Dutch oven with parchment. Spoon in fruit mixture, then sprinkle with topping. Cover and bake over medium heat until fruit is soft, about 20 minutes. Or nestle Dutch oven in the side of ashy coals and slow bake for 30 to 40 minutes.
To cook in frying pan, melt 1 Tbsp (15 mL) butter over medium heat. Add fruit mixture, then cover and cook, stirring often until apples start to soften, 10 minutes. Stir in up to 2 Tbsp (30 mL) water, as needed, if fruit isn’t juicy. Divide among bowls and top with crumble mixture. Excellent with a dollop of Greek yogurt if you have any.
Double duty: Spoon leftovers over Pina Colada Pancakes the next morning or stir into breakfast oatmeal.
