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Summer Fruit Crumble

Author Danijela Armitage
Prep Time: 10 minutes
Cook Time: 30 minutes
Rating:
Summer fruit berry and nectarine crumble being served with yoghurt.
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Ingredients:  

Filling

  • 800 g mixed fresh peaches and nectarines
  • 1 cup berries (e.g. blueberries, strawberries, raspberries)
  • 1 Tbsp pure maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon
  • Zest and juice of a small orange

Crumble Topping

  • 1 cup rolled oats
  • ½ cup shredd coconut
  • ½ cup nuts of choice (e.g. almonds, walnuts, pecans and hazelnuts)
  • ¼ cup seeds (e.g. sunflower or pumpkin seeds)
  • ¼ cup butter or coconut oil
  • ¼ cup pure maple syrup
  • 1 tsp vanilla essence
  • ½ tsp cinnamon

Method:

  • Preheat oven to 170 degrees celcius.
  • Slice nectarines and peaches into wedges/chunks, discarding pip. Add to a large mixing bowl with all other filling ingredients and toss to coat evenly. Spread the fruit evenly into a baking dish.
  • Add all of the crumble ingredients into a food processor and process for a few seconds until the mixture is crumbly and well combined.
  • Sprinkle crumble topping evenly over top of the fruit mixture.
  • Bake for 30 minutes.

Notes:

Serving suggestion:Dollop over plain yoghurt, coconut yoghurt or fresh cream
Vegan or dairy-free?Use coconut oil instead of butter, and serve with coconut yoghurt