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Grain-free autumn fruit crumble

Grain-free autumn fruit crumble

Grain-free autumn fruit crumble is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 12 %

Ingredients:

80 g

almonds
2

apples
50 g

coconut flour
45 ml

coconut oil
45 g

coconut sugar
115 g

cranberries
30 ml

ground cinnamon
1 ml

ground ginger
1/2

juice of lemon
30 drops

liquid stevia
2

pears
40 g

potato starch
1 pinch

sea-salt
1 ml

stevia
5 ml

vanilla extract
65 g

walnut pieces
45 ml

water
6 servings

coconut cream

Instructions:

  1. Place the coconut sugar, walnuts, almonds, coconut flour, potato starch, cinnamon, and salt in the bowl of a food processor and process until the mixture resembles a fine meal with no pieces of nuts visible.In a small, heavy-bottomed pot, melt the coconut oil.

  2. Whisk in the stevia, vanilla and water.

  3. Pour the coconut-oil mixture in a ring around the dry ingredients in the processor and pulse until it all comes together. It should look like moist clumps. Set aside.Make the filling: In a large bowl, toss the pears, apple, and cranberries together with the cinnamon and ginger. In a small bowl, mix together the coconut sugar, lemon juice, and stevia, and stir until the sugar begins to dissolve.

  4. Drizzle over the fruit and then toss again to coat evenly.Assemble and bake the crumble: Turn the fruit mixture into the prepared casserole dish and sprinkle with the topping. Press down gently on the topping.

  5. Bake for 40 to 60 minutes (depending on the depth of your pan, you will need more or less time for the fruit to cook), rotating the dish about halfway through baking, until the crumble topping is deeply browned and the fruit is soft.

  6. Serve immediately or at room temperature with a little coconut whipped cream. May be frozen.

Wine Pairing :

  • cream sherry
  • moscato dasti
  • port

Cream Sherry, Moscato d'Asti, and Port are great choices for Crumble. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.