By Sara Morris, Sprouted Kitchen
Makes 6 small ramekins, 4 large, or 8×8-inch pan
You could use more or less honey depending on the sweetness of your fruit. I got the tail end of these summer fruits, so I found this measurement to be a perfect compliment to their sweetness. There is flexibility in this recipe – you can use any citrus juice for the orange, your nut of choice, or another flour you have on hand. This could easily be a vegan crumble by substituting the one egg white for a bit of flaxseed meal, and topping it with a non-dairy frozen treat.
3 Peaches (about 1 lb)
3/4 cup oats
1/2 cup whole wheat flour
1/3 cup chopped pecans
1 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup muscavado or natural cane sugar
3.6 oz./ 1/3 cup unrefined coconut oil, warmed to a liquid
1 teaspoon real vanilla extract
1 egg white
Vanilla bean ice cream/gelato for serving
1. Preheat oven to 375 degrees F.
2. Wash and dry fruit. Cut peaches into 1-inch chunks and place in a bowl, add the blackberries as they are. Toss the fruit with the fresh orange juice and thyme leaves. Sprinkle the whole wheat flour and honey over the fruit, and toss gently. If the mixture looks fairly wet, depending on the ripeness of your fruit, add a bit more flour.
3. Fill the ramekins or pan about 80 percent full of the fruit mixture. Set aside.
4. In another bowl, combine the oats, whole wheat flour, muscavado/natural cane sugar, pecans, salt, cinnamon and mix. Add the coconut oil, vanilla, and egg white and combine into the dry ingredients. It should resemble a loose, crumbly dough. Distribute evenly between the ramekins, or on top of the 8×8-inch pan.
5. Place the ramekins on a cookie sheet, and set on the middle rack of the oven. Bake for 20 minutes until the top is golden and a bit of fruit juice is bubbling up the side. I like the fruit to stay a bit firm, if you like it soft, give it another 5-10.
