Apple Pear Crumble

Serve this heavenly fruit crumble with a scoop of vanilla ice cream!

Tara

Prep Time 20

Cook Time 30

Total Time 50

Servings people

1 cup coconut oil (melted)
1 cup coconut flour
1 cup arrowroot flour
1/2 cup light brown sugar
1 tsp cinnamon
1/4 tsp salt
1/4 cup cold water **let water sit in a bowl with ice cubes before using to make cold
1/4 cup unsweetened shredded coconut
1/4 cup sliced almonds

Preheat the oven to 350F.
(Crumble Recipe) In a bowl, combine flour, sugar, and the cinnamon. Add butter 2 tbsp at a time. Stir the ingredients with a fork until they form crumbs. Chill in the fridge until ready to use.
(Gluten Free Crumble Recipe) Melt the coconut oil in a microwave-safe dish for 50-60 seconds. Let cool slightly before using. Coconut oil temperature should be warm, not hot to the touch. In a medium bowl, combine the coconut flour, arrowroot flour, brown sugar, cinnamon, salt, sliced almonds, and the shredded coconut. Mix together with a wooden spoon. Next, pour only 1/4 cup of the melted coconut oil at a time into the flour mixture. Using the wooden spoon, combine them to form pea-sized lumps. Slowly add the rest of the coconut oil, 1/4 cup at a time, and mix together. Lastly, add the cold water and gently mix. You want the crumble topping to stay chunky and not turn into a dough. Chill in the fridge until ready to use.
In a large bowl, combine the bite-sized apples, pears, dried cranberries, lemon juice, coconut oil, and cinnamon. Mix together. Place in a 9x9 or a 9x13 inch baking dish and cover with the crumble topping. For thinner topping use only 1/2 of the crumble.
Bake for 30-35 minutes, until lightly browned on top. Remove from the oven, and let cool slightly before serving warm.

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.