Stone Fruit Crumble

It’s the last long weekend before Christmas and while that feels like a really long time away, we are almost down to the last quarter of the year already. How do you feel about the end of summer? The expectation of spring and summer and all that travel feels like a distant memory, maybe even another year ago because through the thick clouds London is telling all of us that ‘winter is coming.’

Before the rain set in, a friend and I managed to make it to the nicest seaside I’ve yet visited in England. The almost clear skies and hot sun only lasted briefly, but it was the nicest way for us to enjoy the last summer holiday. Our long train journey to Margate allowed for catching up over snacks and the excitement of going somewhere new, even just for a few hours. Something we have decided we must do more often.

A little sand between the toes

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Trying to hold onto the warmth of summer for just a little longer means using these fruits that were left in my fridge and making a vegan, guilt free crumble that is perfect for dessert or even breakfast. If all else fails this crumble will help the feeling of summer stay a little longer. I hope you had a great weekend.

Note: Images updated in mid 2019.

Stone Fruit Crumble
Recipe by Roamingtaste
Serves 6

Ingredients:
2 nectarines, pitted and sliced
2 large peaches, pitted and sliced
6 apricots, pitted and sliced
Topping
3 tablespoons melted coconut oil
1/2 cup sliced almonds
1/2 cup ground almonds
1/2 cup ground seeds
1/2 cup desiccated coconut
3 tablespoons cup gluten free flour
1/4 cup brown sugar

Directions:
Preheat the oven to 180C/350F.

Combine the fruit in the baking dish.

Mix all the ingredients for the crumble topping in a bowl and spoon over the top evenly.

Bake for 30 minutes or until golden on top.

Remove and allow to cool for 10 minutes.

Serve with a little coconut cream if you prefer.

Stone Fruit Crumble

Stone Fruit Crumble

Ingredients

    Filling
  • 2 nectarines, pitted and cubed
  • 1 large peach, pitted and cubed
  • 1 large mango, peeled, pitted and cubed
    Topping
  • 3 tablespoons melted coconut oil
  • 1 cup sliced almonds
  • 1/2 cup ground almonds
  • 1/2 cup desiccated coconut
  • 1/2 cup gluten free flour
  • 1/4 cup superfine sugar

Instructions

Preheat the oven to 180C/350F.

Combine the fruit in the baking dish.

Mix all the ingredients for the crumble topping in a bowl and spoon over the top evenly.

Bake for 30 minutes or until golden on top.

Remove and allow to cool for 10 minutes.

Serve with a little coconut cream if you prefer.

Notes

Recipe by Roamingtaste

https://roamingtaste.com/stone-fruit-crumble/

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