I LOVE crumbles. I have wonderful memories of helping my Mum make apple crumble with the Granny Smiths that grew in our back garden and then devouring it later with a good dollop of whipped cream, divine! Thanks Mum 🙂
Unfortunately we don’t have a Granny Smith tree in our back garden now and between wrangling work, washing and wee one the thought of peeling and chopping a mound of apples puts me in a bit of a cold sweat, so hey presto I have devised a very straight forward, but delish and Paleo friendly alternative.
1 kg tinned peaches in juice, no sugar (I like the Watties brand, can’t beat a Hawkes Bay peach!)
1 heaped Cup mixed frozen berries
1 heaped Cup ground almonds
1 Tablespoon ground linseeds
1 Tablespoon sunflower seeds
1 Tablespoon pumpkin seeds
1 Tablespoon coconut sugar
1 Tablespoon chopped walnuts
1 Tablespoon melted coconut oil
1 teaspoon ground cinnamon
Pre-heat the oven to 180C.
Rinse and drain the peaches. Add to a casserole dish with the mixed berries.
Combine all other ingredients either in a food processor or a large bowl. Mix to combine (if you’re using a food processor, just pulse it, you want rubble texture, not flour).
Pour your topping over the fruit and press down gently. Bake in the oven till your topping is golden brown, ~15 mins depending on your oven.
Perfect for these miserable wintery evenings