blueberry, nectarine crumble
It is definitely the season for crumbles! Fresh fruit is plentiful and if you are anything like my family, going berry, cherry and stone fruit picking is all the rage. Not to mention, it eats up whole afternoons, enjoying fresh air, tasting real food and making kids do hard labor haha and they love it...go figure! The combinations and choices are endless as to what you can stick under a crumble. For this one, I chose a grain free version using almond flour but feel free to make it your own. In the past, I have tried gluten free flour blends or old fashioned oats and even added in chopped nuts, walnuts are a favorite and dried fruits for chewiness. This is a terrific year round dessert, because frozen works just as well as fresh. It is so quick and easy to pull together and can feed a large crowd. I love it served with vanilla ice cream but is just as delicious with fresh whipped cream or coconut cream for a dairy free version.
makes 6 servings
I made individual crumbles using a 5 inch diameter ramekins. This recipe can easily be converted into a large baking dish. There is something very exciting for kids to receive their own dessert, made especially for them.
For the filling
- 3 cubed nectarines
- 6-8 cups blueberries (fresh or frozen)
- a generous teaspoon of organic cornstarch or arrowroot powder
- 1/4 cup evaporated cane sugar, maple sugar or coconut sugar. (This is important to add as it helps the fruit draw out it's moisture and thicken the juices while baking)
For the crumble
- 3 cups almond flour (Honeyville)
- 2 sticks butter
- 1/3 cup sugar of choice
- In a food processor, pour almond flour and sugar.
- Pulse to incorporate
- Add cold butter that you have cubed, Pulse
- Once mixture looks like small crumbles, you are ready to top each ramekin or baking dish. Be sure to cover all of the fruit.
- Bake for 25-30 minutes on 375 or until fruit is bubbling.
- If you have left over crumble, it can be stored in the freezer for your next crumble creation.