September. How is it September already?! Summer seems to have flown by, with a lot of travel. I spent the first few weeks of August in Victoria, before heading to Kelowna for the Apple triathlon and ITU continental cup. That's Andrew on the top of the podium with the overall win! It was a good day for my athletes too, so I was both a happy coach and a proud girlfriend.
After the race, we drove to Salmon arm to visit with Andrews sister and family for a day before driving to Whistler for another day of R&R. We were in Vic for another couple of weeks before heading back to the Okanagan. This time to Vernon, for a wedding (and another one the next day, in Vancouver, not to mention the one the weekend before, in Victoria. 3 wedding in a week? Whoa). I left Andrew in Vancouver so he can start his masters degree at UBC and I am now back at home. Only for a few weeks though, before I hop on a plane to Ontario. I am kind of glad I have no travel plans for the fall...
In the craziness this summer has been, with 3 trips to the Okanagan, a trip to Scotland and a very busy work schedule, the recipe below has been my go to dessert recipe, and something tells me this trend will continue in the fall and winter. The preparation time is very short, it is simple and versatile. I made it with various fruit combinations, like cherries + peaches, strawberries + blueberries, raspberries + peaches... I also plan on making it with apples + pears in the next few days. Just use whatever fruit is in season and/or what you have on hand.
Makes 3-4 servings
- 3.5 cups fruit (see note above, in the post)
- 1 tsp lemon zest
- ¼ cup coconut sugar
- ½ tbsp arrowroot powder
- 1 tsp vanilla
- ¼ cup + 2 tbsp coconut flour
- ¼ cup almond flour
- ½ cup walnut pieces
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- Preheat oven to 325
- Chop fruit and place in a big bowl. Add lemon zest, coconut sugar, arrowroot powder & vanilla. Mix and let sit for a few minutes
- Melt coconut oil in a small bowl. Add maple syrup
- In a separate bowl, mix coconut flour, walnuts and almond flour. Add melted coconut oil & maple. Mix to incorporate – ‘lumps’ should be formed
- Spread the fruit mixture on the bottom of an oven safe dish and top with the crumble toppings
- Bake at 325 for 35-40 minutes or until the top is golden brown
- Can add some cinnamon to the fruit mixture, especially if using apples + pears!
- Serve with plain Greek yogurt
Variations are endless... Use any fruit you want. Anything goes!