Summer Fruit Crumble
OMG. I am SO very sorry for all of the dessert recipes lately. Said NO ONE ever! Who doesn’t love a fresh, fruity dessert on a hot, summer night? Summer just wouldn’t be summer without a crumble that’s heaped full of the gorgeous array of fruit that’s so ridiculously cheap right now. They’re really like the queen of all quick and easy summer desserts.
I kind of over did it on nectarines the other day – I think they were about $0.79 a pound. Can you blame me? So of course, they were the star of the show. And because variety is the spice of life, I tossed in some blackberries. And if that wasn’t enough, I somehow won a lovely package of gold kiwifruit from the wonderful folks at Zespri – so naturally they had to be invited to the crumble party too.
In traditional fruit crumbles (or crisps if you prefer), the base is just fruit, usually tossed with a little bit of sugar and flour or cornstarch to thicken the juices as they cook. Â It’s the crumb topping that kills you (not literally). Â
Crumble topping features lots of flour, brown sugar and of course, butter to make it all crumble-y. Â As much as I love all of the above, I felt compelled to lighten it up a bit, so the flour was reduced and switched to whole wheat, Â ground oats and nuts were added for a bit of texture, I also used less sugar (cause the fruit was so sweet and ripe), and just a bit of coconut oil instead of the usual pound of butter.
The result was pretty darn delicious, if I do say so myself! Of course, since this is healthied up, you can splurge on a scoop of vanilla ice cream to top it if you like. I had some Honey and Sea Salt Labneh in the fridge, which was also perfect (and maybe just a bit healthier than the ice cream).
Summer Fruit Crumble
Ingredients
- 3 large nectarines sliced into 1/2 inch thick slices
- 3 medium golden kiwifruit peeled and sliced into 1/2 inch thick slices
- 1 cup blackberries
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 cup rolled oats
- 1/4 cup whole wheat flour
- 1/4 cup sliced almonds
- 1/3 cup brown sugar
- 1/4 cup coconut oil
- pinch of kosher or sea salt
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, toss together fruit (no need to peel the nectarines), cornstarch, sugar, lemon juice and lemon zest. Set aside.
- In the bowl of a food processor fitted with the chopping blade, combine the oats, flour, almonds, and brown sugar. Process until the mixture is well- combined and crumbs.
- Add the salt and coconut oil, and pulse about 5-6 more times until mixture resembles wet sand.
- Spread the fruit and any juices over the bottom of a glass pie plate.
- Rub the crumb mixture together with your fingers to form some large crumbles. Sprinkle the crumb mixture and large crumbles over the fruit.
- Bake for about 35 to 40 minutes until the top is brown and crisp, and the juices are bubbly.
- Serve warm or at room temperature.
Notes
Nutrition
Do you call it a crisp or a crumble? What kind of fruit do you put in yours?
Eat well!
Yum! Pinned this for later 🙂
Thanks for stopping by Regan! Enjoy the rest of your summer 🙂