Coconut Flour Summer Fruit Crumble

Coconut Flour Summer Fruit Crisp

Coconut Flour Summer Fruit Crisp Coconut Flour Summer Fruit Crisp

Summer is my favourite time at the market. There’s this air of rejuvenation with all those colourful produce packed stalls. It’s glorious! I feel like I waited all year to get my hands on luscious berries, stone fruits and melons; no other season inspires such delight. We go to a market on a farm out in Richmond, their selection of local fruit and vegetables in the summer is incredible – we always come home with a bounty of delicious fresh produce.
I went berry picking a few weekends ago too and got a ton of strawberries and some raspberries. We made pie that weekend, and some juicy strawberry sauce to spoon over our yoghurt and desserts. Then are those many lazy afternoons we all sit on the balcony just snacking on summer fruits. I also make a lot of crisp and crumble desserts during this season – at least one a week. It’s a simple straightforward way to use seasonal fruit, and you get a pretty good dessert too!
The filling is usually standard fare, chopped fruit, sugar, lemon juice and cornstarch. I’m always trying to change up the topping though… hence this coconut flour summer fruit crumble.

Coconut Flour Summer Fruit Crisp

Coconut Flour Summer Fruit Crisp Coconut Flour Summer Fruit Crisp

I tried this crumble last summer when I was trying to go through my giant bag of coconut flour. The idea came from our coconut flour breakfasts topped with summer fruit. I liked the flour and fruit together and thought it’ll work well in a crumble. Coconut flour is high fibre so it’s very absorbent; it sops up the juices of the fruit. I kept the topping simple, it adds a light texture and a mild nutty crispy flavour to the crumble.

I used a fruit mix of seasonal strawberries, blueberries, cherries and peaches, It’s a wonderful combination that work well together. The fruit stays fruity and juicy when it’s baked, but just one type of fruit would be delicious too.
We’ll be eating this crumble all season long, with scoops of our favourite ice cream, and for breakfast on some indulgent mornings with yoghurt.

Coconut Flour Summer Fruit Crisp Coconut Flour Summer Fruit Crisp

Coconut Flour Summer Fruit Crisp Coconut Flour Summer Fruit Crisp

Coconut Flour Summer Fruit Crumble
Simple and delicious celebration of summer's bounty!
For filling
  1. 2 cups hulled and quartered strawberries
  2. 2 cups blueberries
  3. 1 cup pitted and chopped peaches
  4. 1 cup pitted fresh cherries
  5. 3/4 cup turbinado sugar, or other raw sugar
  6. 1 tablespoon freshly squeezed lemon juice
  7. 1 teaspoon vanilla extract
  8. 1 teaspoon Kirsch or other fruit-based liqueur, optional
  9. 3 tablespoons cornstarch or arrowroot powder
  10. Pinch of sea salt
For topping
  1. 1 cup coconut flour
  2. 1/2 cup coconut palm sugar or brown sugar
  3. 1/2 teaspoon ground ginger
  4. 1/4 teaspoon sea salt
  5. 1/2 cup or 4 oz. plant-based butter, softened
  1. Preheat oven to 375 degrees F. and grab a 9x9-inch baking dish or any large baking or pie dish
  2. Combine strawberries, blueberries, peaches and cherries in the baking dish
  3. Add sugar, lemon juice, vanilla and Kirsch and mix
  4. Sprinkle cornstarch over fruit (you can use a small sifter) and mix well to coat
  5. In a small bowl, mix coconut flour, sugar, ground ginger and salt together
  6. Stir in butter and mix with your hand or fork until the mixture is crumbly
  7. Sprinkle the crumble mixture evenly over the fruit mixture in the baking dish
  8. Bake for 30 – 35 minutes until the topping is firm and golden brown and the juice of the fruit is bubbling and dark
  9. Let crumble cool for 15 – 30 minutes before serving for filling to set
  10. Serve with warm topped with ice cream or yoghurt
  11. Enjoy!
  1. If your topping is a little dry, try adding a tablespoon of coconut milk at a time until you get a crumbly texture
the Whinery by Elsa Brobbey

[Tweet “Coconut flour fruit crumble, simple and delicious celebration of summer’s bounty! #vegan and #glutenfree”]

Coconut Flour Summer Fruit Crisp

Coconut Flour Summer Fruit Crisp

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  • Reply Jennifer Dawn

    This looks delicious! What a perfect treat for summer. And your pictures are beautiful!

    5 July, 2016 at 8:29 am
  • Reply Leah Maroney

    This looks so good! I can’t wait to make it for my hubby!

    5 July, 2016 at 10:12 am
  • Reply ObsessiveCookingDisorder

    OMG I want some 🙂 Thanks for the recipe

    5 July, 2016 at 10:31 am
  • Reply 2 Cookin Mamas

    I am drooling over this crumble! It looks perfect for summer and love that it is gluten-free so I can share with my daughter. 🙂

    5 July, 2016 at 11:22 am
  • Reply grace

    of all the uses for coconut flour, i believe this one might be the most appealing! i love a crumble (a la mode)!

    6 July, 2016 at 9:46 am
  • Reply Aarika Chilson

    This sounds incredible! I love fruit crumbles, and I especially adore your use of coconut flour. It’s a staple in my kitchen. Thanks for sharing this delicious recipe. Yum!

    6 July, 2016 at 12:37 pm
    • Reply Elsa | the whinery

      Oh thanks Aarika, I’ll have to check out your coconut flour recipes. I never know what to do with mine, and I have a lot!

      6 July, 2016 at 7:22 pm
  • Reply Elsa | the whinery

    Thanks Kari! They are indeed and so easy to make too right?

    6 July, 2016 at 7:02 pm
  • Reply Bintu @ Recipes From A Pantry

    I just love how you eat in colour E. Plus awesome idea using coconut flour. I keep meaning to get yself a bag in brixton, but somehow I always manage to get about 2 dozen plantains instead.

    10 July, 2016 at 12:53 am
    • Reply Elsa | the whinery

      Hahaha… I can see how you’ll end up with plantains instead! 🙂

      12 July, 2016 at 10:20 pm
  • Reply Pang

    This is SO SUMMERY, colorful & beautiful, Elsa. I love how vibrant you show us to eat this season. <3

    11 July, 2016 at 1:33 pm
  • Reply grandbabycakes

    This looks awesome!!!

    11 July, 2016 at 3:11 pm
  • Reply Eyoon Elghazal

    Help! I’m not sure what happened.. my crumble topping turned brown way before the fruit softened & cooked properly. It was also very dry. I tried adding an extra 2 1/2 tbsp Butter but the entire mixture was still too dry! I followed the recipe exactly.. I don’t know what went wrong?! As I put the topping on the fruit I thought to myself, this is too much, but I put it on anyway. I measured everything using my food scale. ????

    19 February, 2017 at 6:09 pm
    • Reply Elsa | the whinery

      I’m so sorry the crumble didn’t turn out great for you. I’m not sure what went wrong either, I tried the recipe at least three times before posting it. The topping is a little drier but sprinkling it over the fruit in a 9×9 pan let it cook evenly. Maybe bake at a lower temperature next time. Did you use fresh fruit? I’ll try and make it again come summer. I’m sad you didn’t get to enjoy this awesome crumble. 🙁

      19 February, 2017 at 6:53 pm
  • Reply stephen

    just made this for a friend who can’t have gluten, cow dairy (subbed oil), nuts nor soy — turned out G R E A T. i added some pipitas and sunflower seeds to the crumble — ICONIC. oh and i made it with apples. threw in some sherry as a booze with the apples, as per riffing on the suggested — also ICONIC. thanks!!!!!

    1 September, 2020 at 5:04 pm
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