Serves 9
WHO CAN RESIST warm bubbling fruit with a sweet crunchy topping? Nobody I know. Serve warm or cold with some dairy-free ice cream, or Whipped Coconut Cream (here), but I also just eat it the way it is… for breakfast! Get creative, and use any other fruits or berries you like.
1 tablespoon palm shortening, nondairy butter (such as Earth Balance), or coconut oil, for greasing the pan
¾ teaspoon Himalayan salt
½ teaspoon ground vanilla bean (or 1 teaspoon gluten-free vanilla extract)
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons real maple syrup
4 pears, peeled, cored, and diced
4 apples, peeled, cored, and diced
½ cup solid cold coconut oil or nondairy butter (such as Earth Balance)
6 tablespoons maple sugar, date sugar, or coconut sugar
½ cup coconut flour
½ cup cassava flour
¼ teaspoon ground ginger
Preheat the oven to 350°F. Grease an 8-inch square baking dish with the palm shortening.
In a large bowl, combine the salt and vanilla. Stir in the lemon zest, lemon juice, and 1 tablespoon of the maple syrup. Add the pears and apples and stir to coat evenly. Spoon the mixture into the baking dish and set aside.
In a large bowl, combine the remaining 1 tablespoon maple syrup, the coconut oil, sugar, coconut flour, cassava flour, and ginger and mix well with your hands until it forms big chunks. Crumble the topping mixture over the fruit in the baking dish. Bake until the fruit is bubbling and the crumble is lightly browned, 45 to 50 minutes. Serve warm or at room temperature. Store covered in the refrigerator for up to 2 days.