Almond meal and cinnamon add a lovely scent to this fruity, spring crumble. Beneath it's buttery, pebble-like topping, is a sweet combination of kiwifruit, apple and pear. I sliced the fruit in large, haphazard chunks (call it rustic!) for a more interesting texture. Delicious served with a generous dollop of coconut yoghurt or vanilla ice-cream.
For the filling:
5 kiwifruit, peeled and roughly chopped
3 pears, peeled, cores removed and roughly chopped
3 apples, peeled, cores removed and roughly chopped
3 tbsp maple syrup, honey or rice malt syrup
1 tsp pure vanilla bean extract
juice of half a lemon
For the crumble:
1 cup rolled oats
1/2 cup ground almonds/almond meal, buckwheat or spelt flour also works well here
1/2 cup coconut, rapadura or light muscovado sugar
120g / 1/2 cup solid coconut oil, or chilled butter
1 tsp ground cinnamon
a pinch of sea salt
Pre-heat the oven to 180 C.
To make the fruity filling, combine the fruit and maple syrup in saucepan, then cover with water. Bring to a soft boil, and simmer uncovered, until tender and syrupy. About 15-20 minutes. Stir in the vanilla and lemon juice.
Allow to cool, and then pour in to a large baking dish, or a 2 smaller baking dishes if you prefer to cook one now, and one later like I do.
Add the crumble ingredients in a large bowl, and gently rub in the coconut oil or cubed butter until it forms a texture like bread crumbs. Scatter the crumble over the top of the fruit.
Bake in the oven for 30-35 minutes, or until golden on top. Remove from the oven, and allow to cool for at least 10 minutes before serving.