This summer crumble recipe is such a delicious way of using up any soft or slightly marked fruit you have happen to have in your fruit bowl. With a crunchy macadamia gluten and grain-free topping that is naturally sweetened with coconut sugar, you can use any combination of your favourite summery fruits, including peaches, nectarines, apricots, berries or mango. The nuts in the topping can be varied as well; almonds, pecans, walnuts or pistachios would all be lovely. Make sure you serve the crumble with a big dollop of ice cream, cream, creme fraiche or yoghurt.
To make a vegan, dairy-free version use cold coconut oil (put it in the fridge for 20 minutes beforehand) in place of the butter and accompany with coconut ice cream or coconut yoghurt.
You can also use frozen fruit in this recipe but make sure it is first defrosted and well drained, and in the cooler months you could make it with apples, pears, figs, rhubarb or plums.
Summer Fruit Macadamia Crumble
- 5 medium peaches
- 2 cups berries , raspberries, strawberries, blackberries, blueberries or a combination
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 1 & 1/2 cups blanched almond meal
- 1/2 cup desiccated coconut , or coconut threads or flakes
- 1/2 cup coconut sugar
- 75 g cold butter , cut into small pieces
- 2 tsp ground cinnamon
- 1 cup macadamias
- 1 cup cream, ice cream, yoghurt or creme fraiche
- Preheat oven to 180C.
- Stone the peaches and slice them into thickish slices. There is no need to peel them. If using strawberries trim the ends and quarter them.
- Toss the peaches, berries, coconut sugar and cinnamon altogether in a bowl and then place the fruit into a baking dish, spreading it evenly.
- To make the crumble place the almond meal, desiccated coconut, coconut sugar, butter and cinnamon into a food processor and whiz it up until it resembles crumbs. Add the macadamias and pulse, until they are roughly chopped.
- If you don’t have a food processor, rub the butter into the almond meal with your fingers until it resembles crumbs, then stir in the coconut, coconut sugar and cinnamon. Then roughly chop the macadamias by hand before mixing in.
- Spoon the mixture over the top of the fruit, pressing it down quite firmly and evenly with your hands. To make the crumble extra crunchy lightly run a fork all over the topping.
- Bake in the oven for 40 minutes and serve with ice cream, cream, creme fraiche or yoghurt.