When fall kicks in, I savour apple season – who doesn’t love a crunchy Honeycrisp apple walking through the orchard? Fruit crisp, or crumble, is one of my specialties and is super easy to make. I can do it two ways – one is equal parts butter, brown sugar, oats and flour – which makes a solid crunchy topping. But if I am doing the healthier version, it is this one below and most people prefer it! The nuttiness of the gluten free oats and coconut sugar really adds to the taste.
- 6-8 cups chopped and /or frozen fruit (apple, pear, blueberries, raspberries, cherries
- 1 tbsp rice flour
- 1/3 cup coconut oil, melted
- 1/3 cup coconut sugar
- 1 cup gluten-free oats
- 1/2 cup almond meal or rice flour
- 1 tsp cinnamon
Finely chop fresh fruit and mix with frozen – add 1 tbsp rice flour to thicken the fruit base. Mix the dry topping ingredients, then pour in the coconut oil, tossing until crumbly. Bake at 350 for 15-20 minutes until bubbling. walnuts dates, and cocoa and hemp seeds scarping sides of food processor. Roll into 2 inch balls, coating in coconut if preferred.