AuthorMirthe EcklCategoryCarb Lunch & Dinner, Gluten Free, Kids, Low Carb DessertsKids and husbands/boyfriends love this crumbly delight. By making it gluten- and processed sugar free, this is the perfect treat for the sunday carb refill day. Enjoy!
Heat the oven to 180°C / 350F / 4 Gas.
Place the flour, sugar and nuts in a large bowl and mix well. Rub the soft butter and coconut oil it. Keep rubbing until the mixture resembles breadcrumbs.
Place the fruit in a large bowl and sprinkle the sugar, flour and cinnamon over. Stir well.
Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
Serve with thick (coconut) or full fat cream, sheep yoghurt, or ice cream.
Ingredients
Directions
Heat the oven to 180°C / 350F / 4 Gas.
Place the flour, sugar and nuts in a large bowl and mix well. Rub the soft butter and coconut oil it. Keep rubbing until the mixture resembles breadcrumbs.
Place the fruit in a large bowl and sprinkle the sugar, flour and cinnamon over. Stir well.
Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
Serve with thick (coconut) or full fat cream, sheep yoghurt, or ice cream.
