This crumble is the perfect way to use up stone fruit that might be getting a little over ripe or that you have an excess of. It’s also just a delicious was to eat it. It’s completely dairy free and lower in fat and sugar than a regular crumble. As a bonus, it’s easy to make.
Crumbles are a great way to make a dessert for lots of people without slaving in the kitchen for hours. They’re also really easy to make a bit healthier.
I precook the fruit to infuse extra flavour into it and also to cut down on the amount of time my oven needs to be on in summer. The whiskey in this could be replaced with rum or if you don’t want to use alcohol then just use some water. You can use nectarines, apricots, plums or peaches in this recipe.
A lot of desiccated coconut has preservatives and sugar added to it so make sure you read your packet carefully before you purchase if you’re concerned about that sort of thing. This can be a maddening experience until you find something you like, I use Ethical foods brand. The fruit was measured after removing the stones and slicing.
3.5 cups stone fruit (I used necatrines and peaches), stones removed and slice
45 ml whiskey (best you have!)
1 cinnamon stick
1 star anise
1 vanilla pod
1/2 cup oats
1/2 cup desiccated coconut
1 Tbs coconut sugar
1 tsp cinnamon
1/4 cup hazelnut meal (almond meal would also work)
2 Tbs soft, but not melted, coconut oil
Preheat oven to 170 degrees celsius.
Place fruit in a pot with the vanilla (scrape the beans from the pod and put in the pot too), cinnamon stick and star anise. Pour over whiskey and simmer for about 15 minutes on a low heat or until the whiskey has reduced to almost nothing. Remove the vanilla bean, cinnamon stick and star anise.
Meanwhile, in a medium sized bowl mix together the oats, coconut, hazelnut meal, sugar and cinnamon. Add the coconut oil and rub into the dry ingredients using your fingers until it resembles the below picture and is clumping together.
Place the cooked fruit into the bottom of a 15-20cm pie dish and top with the crumble mixture. Cook at 170 for 15 minutes and then lower the temperature to 150 for a further 10 minutes. If it’s getting too golden then cover the top with foil.
Serve with, yoghurt, cream or coconut custard (as pictured below).