Ingredients
Scale
- 4 cups mixed firm fruit (apples, pears, or stone fruit), peeled and sliced
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup or approved sweetener
- 1 teaspoon ground ginger
- 1/4 teaspoon fine sea salt
- 1 cup tigernut or cassava flour
- 1/2 cup coconut flakes, finely chopped
- 1/4 cup melted coconut oil
- 2 tablespoons arrowroot starch
- 1/4 teaspoon ground cinnamon (optional)
- Finishing: coconut cream or chilled avocado mousse, small herb sprigs for garnish
Instructions
- Preheat the oven to 180°C (350°F). Toss sliced fruit with lemon juice, maple syrup, ground ginger, and a pinch of salt; let macerate for 10 minutes to release juices.
- Combine tigernut or cassava flour, chopped coconut flakes, arrowroot, and cinnamon in a bowl. Stir in melted coconut oil until mixture clumps into a slightly moist crumble.
- Arrange macerated fruit in a shallow baking dish, pour any accumulated juices over the fruit, and scatter the crumble evenly atop.
- Bake until the crumble is golden and the fruit bubbles gently at the edges, about 20 to 25 minutes depending on fruit density.
- Remove from the oven and let rest for 8 to 10 minutes; serve warm with a dollop of coconut cream or avocado mousse and a herb sprig.
Notes
Use firm, slightly underripe fruit for best texture. Limit handling of the crumble for optimal crunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: AIP
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg