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