+GF
A good fruit crumble can remedy almost any ailment. This is a dessert that brings an immediate coziness, the way only homemade crumble can do.
Nectarines and pears stew down into a sweet sauce of maple, vanilla and ginger, while a crunchy layer of granola bakes over the fruit, sealing in the spiced juices below. Top with a generous scoop of coconut whipped cream for a soul healing and belly craving weeknight dessert. —MR
SERVES 4
FILLING
4 nectarines, pitted and cubed
3 pears, cored and cubed
⅓ cup (80 ml) water
⅓ cup (80 ml) maple syrup
1 tsp vanilla powder or extract
½ tsp ground ginger
TOPPING
½ cup (55 g) raw unsalted pecans
½ cup (55 g) raw unsalted walnuts
1 cup (80 g) GF rolled oats
2 tbsp (28 g) coconut oil
Pinch of sea salt
FOR THE FILLING
Preheat the oven to 375°F (190°C). Toss the fruit into a large sauté pan along with the water, maple syrup, vanilla and ginger. Cook over medium-high heat for about 15 minutes, or until the fruit becomes tender but not mushy.
In the meantime, place the nuts into a food processor and pulse for a few seconds, until the nuts are chopped into small chunks but not fully into flour. Add the oats, coconut oil and sea salt, and pulse once more until everything is well combined. You want the topping to be a crumbly texture.
Now separate the fruit from the fruit juice in the saucepan, and set both aside in bowls (we will use the juice later). Pour the fruit into individual ramekins or into a small baking dish.
Take the leftover fruit juice that you set aside and pour it onto your crumble topping. Gently mix with your hands until small chunks start to form.
Place this on top of the fruit and bake for 15 to 20 minutes, until the tops are golden brown. Serve on a plate with a scoop of ice cream and enjoy.