Let's get ready to crumble!
My family loves a delicious dessert, and I love giving it to them, so it makes me even happier when the dessert I am presenting is healthy. On the menu tonight was a nectarine and pear crumble with a crunchy grain-free topping. By using nuts instead of my usual oaty crumble, this dessert became a piece of protein paradise!
First, prepare the fruit. I used 2 large Conference pears and 2 nectarines. Peel and chop them. Arrange in an ovenproof dish and sprinkle with 1 teaspoon cinnamon. I didn't add any sugar to the fruit as it was ripe and sweet enough.
For the crumble topping, mix 100g desiccated coconut and 100g ground alomnds in a bowl with another teaspoon of cinnamon, and 2 tbsp coconut sugar. Then stir in half a cup of olive oil. Spread the topping over the fruit and bake in a moderate oven for approximately 45 minutes, or until the topping is nicely golden (or even with a couple of burnt bits!!)