Basic Fruit Crumble

I needed to quickly find a recipe to use up over-ripe peaches. Crumbles and buckles are a traditional summer fruit dessert of which are hit or miss for me. Don't get me wrong, I think they're great, it's just that I don't always want to eat sweetened fruit with an oat topping. I love the idea of this recipe because the fruit isn't overly sweetened AND I'm pretty sure it would feel at home on the table for breakfast/brunch or for dessert. It's basically just fruit and nuts so you can't go wrong!

Basic Fruit Crumble

Adapted from Paleo Peach Crumble

Ingredients

For the fruit:

• 4+ C chopped fruit and berries (enough to fill the pan)
• 1/2 tsp cinnamon
• 1/4 tsp arrowroot powder (or substitute cornstarch or tapioca starch)
• 1 tbsp agave (to taste)

For the crumble topping:

• 3 tbsp coconut oil
• 3/8 C golden raisins
• 3/8 C pecans
• 3/8 C almonds
• 1/2 - 1 tbsp agave (to taste)
• 1/2 tsp cinnamon
• 1/8 tsp salt

Method

1. Preheat oven to 350 degrees and grease a 9x9 inch glass pan.
2. Put the fruit in the pan, mixing the different types together for an even distribution, if applicable. Toss the fruit with the agave and cinnamon.
3. In a food processor, combine all the crumble ingredients and process until blended well.
4. Drop the crumble topping in small chunks over the fruit. Bake for about 30 minutes until the topping is lightly browned.

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