We’re at the peak of New Zealand summer, with supermarket shelves and roadside stalls overflowing with summer fruits – lots of fuzzy peaches, juicy nectarines and sweet berries. Although a warming and comforting crumble doesn’t exactly scream summer, lets keep in mind this surplus of summery fruits is only a surplus for a wee while, and this trio of fruits really does make the most delicious base for a crumble - it definitely feels a little fancier then the humble apple version.
I've made this classic dessert a little different from traditional varieties – I’ve kept it dairy-free for those who suffer from dairy allergies/intolerances (just skip the dairy yoghurt and cream to serve, and go with coconut yoghurt instead), although feel free to sub the coconut oil for butter if you please. I’ve also packed a mixture of nuts and seeds into the oat topping to help bump up the protein and nourishing fat content – use a combination of your favourite nuts or whatever's in the pantry.
This recipe is inspired by the crumble recipe I submitted to the lovely WHOLE cookbook last year – check out more about WHOLE here.
Summer Fruit Crumble
Ingredients:
Filling
800g mixed peaches and nectarines
1 cup fresh/frozen raspberries
1 tsp vanilla extract
1/4 tsp cinnamon
Zest and juice of a small orange
2 tbsp of pure maple syrup
Crumble topping
1 cup rolled oats
1/2 cup shredded coconut
1/2 cup nuts of choice (almonds/walnuts/pecans/hazelnuts)
2 Tbsp pumpkin seed
2 Tbsp sunflower seeds
1/4 cup coconut oil
1/4 cup pure maple syrup
1 tsp vanilla essence
1/2 tsp cinnamon
Optional to serve: unsweetened yoghurt/coconut yoghurt/fresh cream
Method:
1. Preheat oven to 170 degrees celcius.
2. Wash nectarines and peaches. Slice into wedges/chunks. Add to a large mixing bowl with all other filling ingredients and toss to coat evenly. Spread the fruit evenly into a baking dish.
3. Add all of the crumble ingredients into a food processor and process for a few seconds until the mixture is crumbly and well combined.
4. Sprinkle crumble topping evenly over top of the fruit mixture.
5. Bake for 30 minutes.
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