Yield: approximately 12 servings
Filling
1 cup water
1/8 t sea salt
1 lemon, juiced
4 pears, peeled, cored and diced medium
2 gala apple, peeled, cored and diced medium
(Fruit yields approximately 6 cups)
1 1/2 T arrowroot
1 1/2 T coconut sugar
1 T ground ginger
1 t ground cinnamon
1/2 t ground cardamom
2 t maple syrup
1 t vanilla extract
Crust
2 cups almond flour
1/2 cup coconut flour
1/2 t baking soda
1/2 t sea salt
1/4 cup coconut oil, melted
1/2 cup smooth almond butter
1/2 cup maple syrup
1 t vanilla extract
Crumble Topping
1/2 cup almond flour
2 T coconut sugar
1/4 t sea salt
Glaze
13.5 oz coconut cream
1 T coconut sugar
1 T maple syrup
1 t vanilla extract
1/8 t sea salt
Filling Procedure
-Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 9” baking vessel with parchment paper. Either a square dish or pie pan work well.
-Place water, salt, lemon juice and fruit into a medium-sized saucepan. Simmer on medium-low until the fruit is partially softened, but still holds form. Stir as needed.
-While the fruit cooks, add the dry filling ingredients (arrowroot, coconut sugar, ginger, cinnamon, cardamom) to a small bowl, and mix to combine.
-Once the fruit is partially cooked, add the dry filling ingredients to the pot. Stir thoroughly and continue to simmer until the mixture thickens.
-Remove from heat and stir in maple syrup and vanilla.
Crust Procedure
-Mix the dry crust ingredients in a medium bowl. Combine the wet crust ingredients in a separate bowl. Stir wet mixture into the dry mix.
-Take approximately 2/3 of the crust mixture and press it evenly inside the pan.
-Poke a few holes in the crust with a fork.
-Bake the crust for six minutes, or until just starting to solidify and turn golden.
Crumble Topping Procedure
-While the crust bakes, combine the remaining 1/3 crust mixture with the additional almond flour, coconut sugar and salt.
-Mix to create a crumbly topping, and create varying size crumble by squeezing larger amounts of the ingredients together.
Final Assembly
-Once the crust is golden, and removed from the oven, pour the fruit mixture on top.
-Top the fruit with the prepared crumble topping.
-Set back in the oven and bake until the liquid is bubbling and the crumble is starting to turn golden brown, approximately 20 minutes.
Glaze Procedure
-While the dessert is baking, combine the glaze ingredients in a small pot on medium heat.
-Bring to a boil, and immediately down to a simmer.
-Allow the mixture to reduce until it thickens into a caramel sauce-like consistency.
-Serve fruit crumble with glaze drizzled on top.
*This recipe is extra delicious also topped with your favorite coconut ice cream or a dollop of whipped coconut cream.
