Print Options:

Gluten Free Fall Harvest Fruit Crumble

Yields1 ServingPrep Time10 minsCook Time45 minsTotal Time55 mins

This is what dreams are made of I tell ya. Fall fruits cooked until they are bursting with flavor. Baked with a blend of almond meal, oat flour, sunflower seeds, tart dried cranberries.

Fruit Filling
 2 large Apples, cut into bite sized pieces leave the skin on
 5 Plums, cut into bite sized pieces
 8 Figs, cut into bite sized pieces
 a splash of Lemon Juice
 1 teaspoon pure Vanilla or Almond Extra Stevia or your favorite sweetener to taste (depends on the sweetness of your fruit)
Crumble Topping
 1/2 cup Almond Meal Flour
 1/4 cup ground Whole Oats
 pinch of fine Sea Salt
 1 teaspoon ground Cinnamon
 1/4 cup unsalted Sunflower Seeds (roasted or raw)
 2 tablespoons melted unrefined Coconut Oil
 a handful of fruit juice sweetened Dried Cranberries
 optional: 1 dropper full of Vanilla Stevia Drops or a little of your favorite natural sweetener
Fruit Filling
1

Put fruit in a medium sauce pan with 2 tablespoons of water. Bring to a boil and then reduce to a simmer, partially covered for 25 minutes. Stir a few times. Remove from heat and let cool a bit.

Crumble Topping
2

Whisk together the almond flour, oats, salt and cinnamon and sunflower seeds. Stir in the melted coconut oil and optional sweetener. The mixture will be chunky and crumbly.

Assemble
3

Pre heat oven to 350 degrees F with the rack in the middle. In a 10 1/2 by 7 inch oven safe baking dish add the fruit and then the crumble topping. Bake for about 20 minutes, until slightly browned. To brown a bit more you can heat under a low broiler for 4-5 minutes. Watch carefully if you do this so your crumble does not burn.

Notes
4

I like Gala, Granny Smith and Pink Lady apples. The are a nice combo of sweet tart flavors, plus they don't get too mushy.

5

Have fun with your fruit. Pears would be great in this too.

Nutrition Facts

Serving Size 8 Servings