This healthy nectarine and plum crumble is so easy to make and is packed full of nutritious whole food ingredients from Huckleberry’s. In summer I love using organic nectarines and plums brought from Huckleberry in my crumble but you may also like to substitute with alternative fruits throughout the year when they are in season.
I love to serve this crumble still warm with a dollop of organic coconut ice cream. Any left overs may be served cold the next day, just add a dollop of coconut yoghurt for a healthy and delicious breakfast
Nectarine and Plum Filling:
8-10 nectarines
10-12 plums
1 Tbsp coconut sugar
1/2 tsp cinnamon
Crumble:
1 cup organic jumbo rolled oats (you can also use regular rolled oats)
1/2 cup coconut flour or almond meal
1/2 cup sliced almonds
1/2 cup coconut flakes
1 Tbsp coconut sugar or pure maple syrup
1 tsp cinnamon
1/3 cup extra virgin coconut oil
Directions:
Pre heat oven to 155C.
Grease a baking dish with coconut oil.
Thinly slice each piece of nectarine and plum (you do not need to peel) and layer your slices in a circular pattern in your baking dish. Start with a layer of nectarines then a layer of plums, alternating until you have used up all your slices.
In a small bowl mix together the coconut sugar and cinnamon and sprinkle over the top of the sliced nectarine and plums.
In a bowl combine the coconut flour (or almond meal), rolled oats, sliced almonds, coconut flakes, coconut sugar and cinnamon. Add the coconut oil and using your hands, work the coconut oil through the dry mixture to create a crumble consistency.
Evenly spread the crumble mixture over the top of the sliced nectarine and plums.
Place your dish in the oven and bake for 30-35 minutes until the crumble is lightly golden and the nectarine and plums are cooked to desired softness (If the crumble is getting too brown, place a layer of baking paper over the top and continue baking).
Once removed from the oven, allow to cool slightly before spooning out. Serve with coconut yoghurt or ice cream.
