we call this kind of recipe a fridge-shifter and we’ll tell you why. Incredibly simple, this last-days-of-summer dessert requires only eleven ingredients…but how many of them do you have in your fridge? Instead of the white flour, butter, milk combo you might expect, this crumble calls for ingredients like almond flour, maple syrup, raw almonds, and raw milk or coconut milk. If you don’t normally cook with almond flour or coconut milk, shopping for a recipe like this one can be a “fridge-shifter,” getting your kitchen stocked up with wellness staples you might not otherwise use, but are sure to rely on again and again! We love to find recipes like this from time to time that force us to stock up on new ingredients we might not otherwise use.
This summer crumble comes to us from Summer Sanders of Radiantly Raw, a health coach who – like so many raw foodies we know – has equal passion for the good life and vital nutrition. This incredible recipe is a perfect example. Here’s Summer…
This is a really easy crumble recipe that tastes as if it is incredibly complex! It’s made with fresh cream, but if you would rather a non-dairy version, high-fat coconut milk is a perfect substitute. I made this recently to take to a friends dinner, and it was gone in minutes. The flavors are perfect. You’ll enjoy the taste and the beauty of this fabulous late-summer tart.
PEACH + BLACKBERRY CRUMBLE
9 medium peaches, pitted and sliced (skins on)
1 cup ripe blackberries
1/2 cup organic raw cream (for a dairy-free version use 1/2 cup full-fat coconut milk)
1/2 cup raw organic honey or maple syrup
1/4 cup fine almond flour
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp sea salt
For the topping:
1 cup raw almonds, roughly chopped
1/2 cup almond flour
1/2 cup maple syrup
1/4 cup coconut oil
1 tsp cinnamon
1/4 tsp sea salt
Preheat oven to 375 degrees.
Slice peaches and set aside in a large bowl with blackberries. In your Vitamix or high-powered blender, combine cream, honey, almond flour, vanilla, cinnamon and salt. Blend until creamy.
Pour the mixture over the peaches and blackberries, cover and put in the refrigerator.
In a bowl, mix almonds, almond flour, maple syrup, coconut oil, cinnamon and sea salt. Stir until well combined. You may need to use your clean hands to get the coconut oil well combined.
Line a 9-inch tart pan with coconut oil and a tad bit of almond flour. Layer peaches and blackberry mixture and top with almond crust.
Bake for 30 minutes at 375 degrees or until fruit is soft and crust is golden brown. Best served warm with your favorite whipped cream or ice cream.