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.