I bought a bunch of nectarines from the farmers’ market and they needed eating! “Crumble” anything is always a winner with me so I made a healthy version. It’s so easy too. Just mix fruit, nuts and some coconut and you have a healthy crumble. You can use frozen fruit or any fruit that is in season such as apples, pears, peaches, berries, mango or strawberries. Who said dessert can’t be filled with nutrients?!
- 3 large nectarines, sliced
- ½ fresh lemon, squeezed
- ½ cup (65 g) brazil nuts
- ½ cup (50 g) pecan nuts
- ½ cup (45 g) shredded coconut
- 1 cup (140 g) almond meal
- 1 tsp cinnamon
- pinch of sea salt
- 3 tbsp coconut nectar (see substitutions)
- ¼ cup (60 ml) coconut oil, melted
- 1 tsp vanilla extract
- Preheat oven to 350 F (180 C).
- To slice the nectarine, cut the nectarine around the seed with a knife then twist the nectarine apart then cut it again in half then twist the remaining nectarine off the seed. Slice the nectarine into slices about ½ inch (1 cm).
- Place the sliced nectarines in a baking dish then pour then lemon juice over the fruit.
- Chop the nuts up or crush them by placing them under a tea towel and hit them with a meat mallet or a rolling pin.
- Mix the nuts, coconut, almond meal, cinnamon and salt in a bowl then add the remaining wet ingredients and mix well until a nice crumble forms.
- Pour this crumble mixture over the sliced nectarines then cover with foil.
- Bake in the oven for 20 minutes then remove the foil and bake for a further 10-15 minutes or until a nice brown crumble forms.
- Serve warm with coconut yogurt or organic Greek yogurt.
- Nectarine – peach, apple, pear, mango, blueberries, raspberries, strawberries
- Nuts – interchange with any nut you desire such as macadamia, cashew, almonds, or walnuts
- Almond meal – macadamia meal, hazelnut meal
- Coconut nectar – honey, maple syrup, Stevia
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
- Nutrition per serving:
- Saturated Fat6g
- Protein 4g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.