Feel free to substitute any 2 pounds of fruit in this recipe. I finish it off with a gentle sprinkling of icing sugar. This will make one 8" x 11" dish of crumble.
Ingredients
For the Filling
2 lbs plums, pitted and quartered
1 tbsp lemon juice
1 tbsp arrowroot powder/starch
1 tbsp coconut sugar
½ tsp cinnamon
⅛ tsp ground allspice
⅛ tsp ground cloves
⅛ tsp salt
For the Crumble Topping
⅔ cup of raw almonds
⅔ cup of raw pecans
2 tbsp of coconut oil (solid)
4 dates, pitted
2 tbs of shredded, unsweetened coconut
1½ tsp cinnamon
¼ tsp salt
Instructions
Preheat the oven to 375 F.
Prepare the filling
Place the plums into an 8" x 11" baking dish and add the lemon juice, arrowroot starch , spices and salt. Stir to combine. Press down on the mixture so that it is evenly spread into dish.
Prepare the topping
Place the nuts, solid coconut oil, dates, shredded coconut, cinnamon and salt in the bowl of a food processor. Pulse until the mixture resembles the texture of oats.
Generously and evenly sprinkle the topping over the fruit in the dish.
Place in the oven and bake for approximately 30-35 minutes. The fruit will be bubbling and the topping will be golden brown.
Recipe by Marilene Caetano at https://www.marilenecaetano.com/the-humble-fruit-crumble/