I first had a variation of this fruit crumble at Canyon Ranch in Tucson, Arizona. I’m watching my intake of gluten and flour so I came up with a version that incorporates one of my favorite “new” ingredients, almond meal (sometimes called almond flour). Feel free to experiment with your favorite fruit combinations.
Recipe courtesy of Jackie Alpers
|1 cup fresh or frozen fruit (I used berries and figs)||2 teaspoons melted light butter or canola oil|
|2 tablespoons + 1 teaspoon almond meal or almond flour||1 teaspoon pure vanilla extract|
|2 tablespoons rolled oats||1/4 teaspoon cinnamon|
|1 teaspoon sugar, optional||fresh fruit and confectioners' sugar for garnish - optional|
|1 teaspoon slivered almonds|
Preheat oven to 300 degrees.
Combine fruit in 2 tablespoons of almond flour, and toss until well coated.
Place in a 6” oven safe bowl leaving about 1’ at the top for the crumble topping.
Combine the rest of the ingredients and spoon over the fruit.
Bake for 20 minutes or until lightly browned.
Garnish with fresh fruit and confectioners’ sugar.
If you can’t find almond meal, substitute all-purpose flour or whole wheat flour.
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