Fruit Crumble

This past Sunday I officially hit my mid 30’s.  I embraced it with some much needed r&r on the water.  It was exactly what I needed.  I also decided that a refreshing fruit crumble was in order for my birthday dessert.  It wasn’t too heavy, just enough sweet, and just enough comfort.


For the filling:

  • 1/2 cup blueberries
  • 2 nectarines
  • 1 large plum
  • Sprinkle of cinnamon
  • 1/2 squeezed lemon

For the Crumble:

  • 1/2 cup of chopped roasted chestnuts
  • 1 tsp of cinnamon (more if you are nutty about cinnamon)
  • tbsp of vanilla
  • 1 cup of almond meal
  • 1 cup of hemp seeds
  • 1/2 cup chopped pecans
  • 1 cup unsweetened shredded cococnut
  • 1/4 cup of melted creamed coconut
  • 1/2 cup of melted coconut oil


In a separate mixing bowl, add all the ingredients for the crumble. Mix very well.  You might have to mix and mush it up your hands.


In a pie pan, grease the bottom with a little coconut oil.  Cut up fruit and put in the pan.  Squeeze half a lemon over fruit.  Sprinkle some cinnamon over the fruit.

Next, put the crumble over the fruit and bake on 375 for about 35-40 minutes covered with foil.  Bake for another 10 minutes uncovered.


Right before going into the oven



Fresh from the oven



Ready to eat!

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