Strawberry and Nectarine Crumble

My niece is staying with me this weekend.  She’s 17 and her diet consists of things I wouldn’t eat if you starved me for a week.  I have her for 2 days and the plan is to feed her as much fruit and veg as I can manage.  I also figure if I disguise fruit in a yummy crumble topping she won’t even know it’s good for her.  Worth a try!  I’m also taking her to a weightlifting session tomorrow and a gymnastics WOD on Sunday.  She will either love it or never come back.

I’ve already posted a crumble recipe here.  This one is much simpler, I recommend trying both to decide which one you like best.

Obviously you can use any fruit you like.  I find that plums (or apples) and figs also work really well together.

You will need:
200g ground almonds
60g coconut oil
2 tbsp honey
500g strawberries
3 nectarines
1 tsp cinnamon
1 tsp vanilla extract
freshly squeezed juice of ½ a lemon

How to make it:
Preheat your oven to 180C.
Place the ground almonds, coconut oil and honey into a large bowl.
Using your fingers rub the coconut oil and honey into the ground almonds until the fat is distributed evenly and you get a crumbly texture.
Chop the fruit and place it in an ovenproof dish.
Add the cinnamon and vanilla extract and squeeze the lemon juice over the top. Add a little honey if you want it sweeter (I find it’s fine without it). Stir well to mix into the fruit.
Sprinkle the crumble topping over the top of the fruit.
Bake for about 25 minutes. It will be golden brown on top when cooked.

Enjoy with a little coconut milk drizzled over the top!

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