Apple, Pear and Coconut Crumble

Apple, Pear and Coconut Crumble

Serves 8 

1 pound Honeycrisp, Fuji or other firm apple, cored and cut into bite-sized chunks (peeling is optional)

1 pound Bartlett or other ripe pear, cored and cut into bite-sized chunks (peeling is optional)

1/2 cup apple cider

1 cup gluten-free rolled oats  

1/2 cup plus 2 tablespoons gluten-free flour

1/2 cup finely chopped walnuts

1/4 cup unsweetened shredded coconut

1 tsp cinnamon

1/2 tsp cloves

1/2tsp ground ginger

1/4 teaspoon salt

1/4 cup honey or maple syrup

1/4 cup melted coconut oil 

Directions:

  1. Preheat oven to 350°F.  Lightly oil an 8-inch square glass casserole dish.

  2. Combine apples, pears and juice in a medium bowl and toss to mix. Transfer to prepared pan. 

  3. Combine oats, flour, walnuts, coconut, spices, and salt in a medium bowl. Beat honey and coconut oil together in a small bowl.  Pour wet ingredients into dry and stir together until just blended. Scatter crumble mixture over fruit. 

  4. Bake at 350 degrees F until fruit is soft and crumble is golden, 45 to 50 minutes. Remove from oven and serve hot, with coconut ice cream, if desired.

RecipesSophia PalangeFall, Dessert, Fruit