This is one of my all time favourites, the ultimate in comfort food for me. I make crumbles for dessert or tea but most often for breakfast. This recipe is paleo and vegan friendly, it works beautifully with quinces, pears, apples or any stone fruit like peaches, plums or nectarines, in summer making this with logan berries and white flesh nectarines is utterly sublime. The Ultimate crumble can be served hot or cold with cream, coconut cream, ice-cream or yoghurt.
For the crumble you will need:
1 1/2 cups Heartveld Activated Pecans
1 cup Organic Sunflower Seeds
1 cup coconut flakes
3 T nutbutter
3 T coconut oil
3 T Raw Honey plus extra for drizzling
2 T cinnamon plus extra for drizzling
pinch of good salt
For the fruit:
8 cups chopped fruit of your choice
In a sauce pan, gently melt the honey and coconut oil together.
Place all the other ingredients into the food processor and pulse until it resembles course bread crumbs, there should still be some bigger bits of pecan nut left.
Drizzle in the coconut oil and honey and pulse a few times until well combined.
Peel (if necessary), core or stone and chop your chosen fruit.
Heat some coconut oil in a pan and lightly braise your fruit, in the case of quinces this will be for about 15 minutes or until the pieces are tender, 8 minutes for apples or pears, 5 minutes for stone fruit and it’s not necessary for berries.
Place your fruit in your chosen casserole or pie dish and drizzle with honey and cinnamon.
Top with the crumble and bake in the oven at 180 degrees for 25 minutes.
Remove from the oven when golden and bubbling and allow to cool for a few minutes so that the topping can crisp up.
Serve with your choice of cream, ice-cream, coconut cream or Greek yoghurt.