Fresh Fruit Crumble
Summer heat is my favorite, it is why I moved to the tropics in the first place. I am sometimes called a lizard for it, but after 25 years of freezing my feet and fingers off, enough was enough.
Sometime bearing the heat can be a difficult task, but luckily the summer months bring with them a perfect gift.
Berries, mangos, cherries, apples, pears, plums and so many more trees and bushed bloom and bear fruit; they bring their sweet love into the hottest months of the year. I remember picking berries at my grandmothers house, washing and sorting them. Later she would make pies, jams and crumbles. I can eat a lot of fresh raw fruit plain, with granola, or in smoothies, but sometimes I want a sweet baked treat. While I love berry pie, crumbles are the easiest and fastest way to enjoy baked fruit.
The best part of this recipe is that it works with any mix of fresh fruit you have on hand.
Apples, berries, mangos or a mix. You can even make it with bananas.
My favorite combinations are:
Fresh Fruit Crumble Recipe
2 cups blueberries (or other fresh fruit)
2 cups mango (or other fresh fruit)
1 T molasses
2 T agave
1 T lemon juice
2 T cornstarch
1/4 cup ground coconut (if you only have shredded coconut, pulse it in the blender a few times)
1/2 cup banana flour (regular flour, or other gluten free/nut flour)
1/2 cup sorghum flour (regular flour, or other gluten free/nut flour)
1/2 cup rolled oats
1 T molasses
1 T agave
1 t baking powder
1/2 t cinnamon
1/3 cup coconut oil
Chop the fresh fruit into 1/2 inch pieces if necessary. Most berries do not need chopped.
Mix together the 4 cups fruit with the molasses, agave, lemon juice and corn starch.
Spread the fruit mixture into a 5 x 8 inch oven safe baking dish (or cast iron)
In a bowl mix together all the topping ingredients and crumble over the fruit in the baking dish.
I like to press down the crumble topping a little bit, but this is optional.
Bake in an oven, preheated to 375 °F
For 25-30 minutes
Or until golden brown and the filling is notable bubbly.
Allow to cool slightly before serving.
Best warm or room temperature.