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.

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.

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