This recipe was inspired by my Nourishing Meals Cookbook. This is definitely my go-to for healthy dessert recipes.
I used avocado oil in place of the coconut, or organic butter.
Filling:
- 2 cups blueberries
- 2 ripe peaches, sliced thin
- 2 tablespoons lemon juice
- 2 tablespoons arrowroot powder
- 2 tablespoons maple syrup
- 1/4 tsp nutmeg
Topping:
- 1 cup almond flour
- 3/4 cup brown rice flour
- 1/4 cup tapioca flour (I mixed half tapioca and half finely ground oats)
- 1/4 tsp. sea salt
- 1/4 cup organic avocado oil
- 1/4 cup maple syrup
- 1/2 tsp almond extract
Preheat oven to 375 degrees F.
Place all filling ingredients into an 8 x 8 baking pan. Stir together with a large spoon.
In a medium bowl, add the almond flour, rice flour, tapioca flour, and salt. Whisk together well. Then add the butter or shortening and maple syrup. Begin to mix the topping with a fork and then finish the mixing with your fingers. After it is mixed evenly, crumble over the filling.
Bake 30 to 35 minutes or until the juices are bubbling up and topping is lightly browned.
6 to 8 servings
Notes: I heaped the blueberries, and the peaches were very ripe, so they were nice and juicy. This crumble is also very good served cold. It can be a good breakfast starter as well as a dessert!