Stone Fruit Summer Crumble

Stone Fruit Summer Crumble
This recipe is easy, you just need some special tools and ingredients, including a cast iron skillet, but a pyrex dish will work as well.

Serves 8

For the topping

1 Cup Almond Flour
3 T Dark Brown Sugar
1/2 t salt
1/2 Cup Coconut Butter (not oil, you want the solid form) chill it so you can flake it with a spoon

Whisk flour, brown sugar, and salt into a medium bowl and flake in the coconut butter.  Rub in with your fingers until clumps form and no dry spots remain.

Assembly:

1 Cup of Walnuts, crushed
1/2 Cup of Sunflower seeds crushed lightly
1 lb of Peaches cut into 1/2” wedges
1/2 lb fresh apricots pitted and cut into 1/2” wedges
1/2 lb fresh cherries pitted cut in half
1/4 Cup of honey or mollasses
3 T fresh lemon juice
1/4 t cardamom
1/4 t cinnamon

Preheat oven to 350.  Toast walnuts and sunflower seeds then crush by putting in a bag and gently smashing with something heavy. 

Grease your cast iron pan with coconut butter.  Toss walnuts, seeds, all fruit, honey, spices, lemon juice, and salt together in a bowl, then transfer to the cast iron, and sprinkle crumble topping over mixture.  Bake until top is golden brown and fruit mix is bubbling 25-35 mins.

Serve with a dollop of greek yogurt and some fresh chopped mint!

Chase Elder1 Comment