I would
choose a fruit crumble over a cake every time. I almost called this recipe peach
crumble because I usually make it with peaches from my wonderful peach tree.
But you can make it with any kind of fruit or fruit combinations. Sometimes I add
walnuts or pecans to it. The trick to this sinfully satisfying dessert is the
butter, which makes it rich and extra-delicious. If
you want a vegan version, you can use coconut oil instead of butter. This is a
super treat for diabetics and people with gluten sensitivity. I love it because
it feels like eating pie but it’s much easier to do than making gluten-free pie
crusts.
Ingredients
5 c. fresh or previously frozen fruit (thaw for recipe)
2 tbsp. honey
2 c. brown rice flour
2 c. rolled oats
¼ c. honey combined with ¼ c. maple syrup (more if you need it sweeter)
1 tsp. cinnamon
½ tsp. nutmeg
1¼ c. butter (or coconut oil or combination of both)
Directions
Preheat the
oven to 350˚. Prepare the fruit (chopping, peeling, or whatever – depending on
the kind of fruit) and combine it with the 2 tbsp. of honey. Set the fruit
aside.
In a separate
bowl combine the rice flour, oats, cinnamon, and nutmeg. Add the honey and
maple syrup combination and blend it in. Using a knife or pastry cutter, cut in
the butter (or coconut oil) until it is mixed well into the dry ingredients and
the consistency becomes crumbly.
Grease an
oblong baking dish (approximately 9 x 13). Press half of the crumble mixture
into the bottom of the baking dish. Spread the fruit evenly over the crumble,
then spread the other half of the crumble over the fruit.
Bake
uncovered at 350˚ for 30-40 minutes or until the top is golden and the fruit is
bubbly. Different fruit will take different amounts of time to bake all the
way.
This basic
recipe works for many combinations of fruit, such as apples, pears, peaches,
plums, and berries. Mix it up and enjoy.
Eat well, be well, live deliciously!
