Preparation Time 20 minutes | Cook Time 50 min | Serves 8-10
The easiest, most delicious (and nutritious!) crumble which works with dozens of fruit combinations. Low in added sugar, and high in protein and deliciousness.
- 2-3 pounds fresh fruit cored and cut into bite size pieces (we love blueberry/green apple, plum and peach, strawberry and rhubarb, pear, and blackberry)
- 2 tablespoons lemon juice
- 1/4 cup muscovado sugar (omit or lessen if your fruit is prime ripe)
- 1/4 cup arrowroot starch (or tapioca, potato, etc.)
- 4-5 Ziba sun-dried figs, diced
- 1/2 cup Ziba dried white mulberries (whole)**
- 1/2 cup Ziba Shakhurbai (roasted and salted) or Gurbandi (raw) almonds, loosely chopped
- 1/4 cup Ziba roasted and salted apricot kernels, loosely chopped
- 1/4 cup Ziba roasted and salted baby pistachios, loosely chopped
- 1/3 cup rolled oats
- 3 tablespoons teff flour (or sorghum, millet, buckwheat or wheat flour)
- 3 tablespoons coconut oil or another fat (at room temperature)
- 2 tablespoons powder sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon sea salt
9” x 9” square baking dish (ceramic or glass is best)
- Preheat your oven to 365 degrees Fahrenheit (185 degrees Celsius)
- In a bowl, combine the fresh fruit with lemon juice, sugar and flour. Lightly mix and pour into an unprepared pan.
- Using your same mixing bowl, combine all the topping ingredients and gently mix until well blended.
- Spoon the topping over the fresh fruit mixture, covering evenly from end to end.
- Bake in the oven for 50 minutes. You want to see the crumble bubbling well before it’s done. Let cool fully before serving!
* If you don’t have the exact combinations of dried fruit and nuts above you can modify (we do!). Get a good balance of nuts and dried fruit equally close to 2 cups.
** The mulberries will likely appear quite brown while cooking; this is ok—they will taste amazing! But turn down the temperature by 5 degrees F if they seem to be black.