I went a little bit overboard the other day while at the farmers market and bought a TON of fruit… far more than I could reasonably eat before it all went soft and over-ripe. And in addition to everything I bought (apricots, strawberries, saskatoon berries and blackberries) I also had a bunch of rhubarb in my CSA veggie box.
I was at a little bit of a loss as to what to do with all this fruit, and then I remembered that I had a pot-luck to attend the next day.
Normally, I make savoury contributions to potlucks as there is usually very little that I can eat apart from what I provide. But this time I decided to make a dessert using all this delicious fruit.
The fruit I used was everything that I had got from the farmers market – apricots, strawberries, blackberries, saskatoon berries and the rhubarb. But you could use any fruit you have that is seasonal. It could also be made with frozen fruit. Just keep the quantities to 5 cups of assorted fruits or even 5 cups of one single fruit (It would be delicious made with just apples for example).
It was an absolutely delicious crumble – tangy, and not too sweet.
Remember, even though this dessert contains minimal added sugar/sweeteners, fruit still contains a lot of fructose. The aim on the AIP is to keep your fructose levels under 20g a day. In addition, sugar in any form is very inflammatory, and for those people with Autoimmune Disorders, this can cause a setback in the healing process, or could even trigger a flare. Keep desserts and sweet treats like this to a once in a while “treat” rather than an every day indulgence.
This dessert is also made to be shared – it is ideal to make as a dessert when you are having the family over for Sunday lunch, less so as a regular dessert after your meals each day. Keep the portions small and you should not have too many problems with sugar consumption.
Farmers Market Fruit Crumble
For the fruit filling:
- 5 cups assorted fresh or frozen fruit (I used 1 cup each of diced apricots, chopped rhubarb, halved strawberries and blackberries and saskatoon berries ) Feel free to use whatever fruit you have available.
- 1 tbsp tapioca flour or arrowroot starch
- 2 tbsp pure maple syrup
For the crumble topping:
- 1 cup tigernut flour
- 1 cup tapioca flour or arrowroot starch
- ¼ cup coconut flour – homemade or purchased
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ cup coconut oil
Preheat the oven to 350°F (175°C).
Mix the fruit together in a bowl and toss with the tapioca flour or arrowroot starch. Pour into a 9″ square baking dish. Drizzle the maple syrup over the fruit, aiming to get it as evenly distributed as possible. If you are using frozen fruit, there is no need to thaw it first.
Put all the ingredients for the crumble topping in a food processor and pulse until it resembles breadcrumbs. If you do not have a food processor, you can easily do this by hand. Simply mix all the dry ingredients together and rub the coconut oil into the flours using your fingertips. Then mix in the vanilla and maple syrup.
Sprinkle the crumble topping over the fruit, aiming to get an even layer.
Bake the crumble in the preheated oven for 30-40 minutes until the fruit is bubbly and the crumble topping is nicely browned.
This can be served hot, warm or cold depending on preference. It is even easy to reheat – simply place the crumble in a preheated 350°F (175°C) oven for 10-15 minutes until heated through.
I like to serve this with whipped coconut cream…
Shared at: Paleo AIP Recipe Roundtable