The perfect dish when you crave crunchy fruit and want it fast! Ready in 10 minutes, grain and gluten free, naturally sweetened and SO delicious!
- 3 cups chopped fruit (something soft, like stone fruit or berries // we like peaches + blackberries)
- 1/4 tsp ground cinnamon< /li>
- 1 sprinkle maple syrup < span class="wprm-recipe-ingredient-notes wprm-recipe -ingredient-notes-faded">(< strong>optional // or honey if not vegan)
CRUNCHY TOP PING
- 1/2 Cup Coconut flakes (or grated unsweetened coconut)
- 1/3 cup Almond Flour < /span> (or less than 1/4 cup coconut flour)
- 1/2 tsp< /span> ground cinnamon
- 1 pinch sea salt span>
- 1 /4 cup raw pecans
- 2-3 Medjool span>
pitted dates(more if needed for softness/texture )
- 1 span> Soup Maple syrup (optional // or honey if not vegan )
- 1-2 soup Drip coconut butter < /a> (optional)
- 1 tablespoon melted coconut oil while cooking (optional)
- When cooking (optional), preheat the oven on on 325 F (162 C).
- Place the fruit in a bowl or serving platter (or an ovenproof dish for cooking). Garnish with cinnamon and maple syrup (for sweetness, optional) and toss to combine.
- Add for more richness/sweetness Add maple syrup and coconut butter and pulse to combine (optional). This will also make the crumble stick better. If it looks or feels too dry, add more dates (or maple syrup) and legumes.
- Taste and adjust flavor as needed, add more dates or maple syrup for sweetness, cinnamon for flavor, or salt for flavor. < /div >Enjoy raw or cooked. Drizzle with melted coconut oil before baking (optional), then bake at 350°F for 20-28 minutes, or until fruit is tender and filling is golden brown (take care not to burn). ). Adjust the cooking time to the degree of roasting you want.Enjoy as is or combine with < a href="https://minimalistbaker.com/easy-2-ingredient-coconut-yogurt/" target="_blank">Coconut Yoghurt or dairy-free ice cream! Store leftovers, covered, in the refrigerator for up to 2-3 days.