As much as I love the sun and summer and wish it could last all year long (I still do!) I love fall flavours and foods. It’s the time of abundant harvest, and delicious warm spices like cinnamon, ginger, cloves and nutmeg. It embraces heartier fare, slow-cooked food and warm mugs of tea. So when temperatures dropped to the low teens today, I felt it necessary to whip up this crumble in the morning to have for breakfast. This crumble epitomizes everything about fall. It uses pears and plums and includes nutmeg and ground ginger but most importantly fresh grated ginger, which gives it a zippy warmth.
You can see by the picture I may have had a healthy helping. But it’s mostly fruit, right? 🙂
Stay warm and cozy,
- ½ cup organic large flake rolled oats
- ½ cup brown rice flour
- ¼ cup sucanat or coconut sugar
- 1 tsp. ground ginger
- ¼ tsp. nutmeg (I like using whole and grating it fresh for better flavour)
- ¼ tsp. Himalayan pink salt
- 4 tbsp. coconut oil, chilled
For the Filling:
- 2 medium organic pears, sliced
- 5-6 small organic plums, sliced
- 1 cup frozen cranberries
- ⅓ cup organic sucanat or coconut sugar
- zest of ½ lemon
- juice of half a lemon
- 1 inch piece organic fresh ginger root, grated with a microplane
- Preheat oven to 375 degrees.
- In a medium bowl, mix the dry ingredients together (rice flour, oatmeal, sucanat, ginger, nutmeg, and salt). Mix in the coconut oil your fingertips, or a food processor until the mixture looks like coarse sand. Set aside. (Note: The coconut oil will probably melt and mush a bit if mixed by hand and probably won’t yield the same texture as a traditional flour and butter crumble topping.)
- In the baking dish, mix together the plums, pears, cranberries, lemon juice, zest and grated ginger root. No need for a separate bowl – might as well mix the filling in the baking dish itself and save yourself a bowl for washing, yes? 🙂
- Evenly sprinkle the fruit with the crumble mixture and bake for about 45 minutes until the fruit is bubbling at the edges and the topping has browned. Allow to cool for a bit before serving and serve with coconut or banana “nice” cream or coconut yogurt.