Cherry Coconut Crumble

We have a put a different spin on the apple crumble this summer.  We have used cherries that are now in season and taken out the refined sugar and butter for a healthier but still delightful topping!

Filling

cherry crumble 1

500gm fresh cherries

½ tsp of cinnamon

Juice of 1 orange

Zest of ½ orange

Crumble

1 cup of rolled oats

½ cup of almond meal

½ cup desiccated or flaked coconut

½ tsp of cinnamon

3 tbs of rice syrup

3 tbs of cold pressed coconut oil

½ cup of diced raw walnuts and/or almonds

Directions:

Preheat oven to 180 degrees.

Pit cherries and place in pot with cinnamon, orange juice and zest.  Simmer until cherries are nice and soft.

In a bowl, add all ingredients for the crumble, get into it with your hands and mix until well combined.

Transfer cherries into ovenproof dish and cover with crumble topping.

Bake in over for 20 minutes or until crumble is browned.

* Gluten free option – use quinoa flakes instead of oats

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