Summer fruit crumbles are pure comfort—and they’re usually loaded with refined sugar. Not this one: I’ve developed a crumble that’s totally free of refined sugar and gluten. Plus, it’s got a few little twists, like delicate pears instead of apples and a few teaspoons of fresh thyme leaves for an unexpected kick of aromatic flavor. Trust me: Your kitchen will smell amazing when you cook this dish. MORE: Simple Summer Fruit Crisp Serves 8Total time: 1 hour Filling2 pears, peeled and sliced, cores discarded½ tsp vanilla bean powder3 Tbsp coconut sugar2 c raspberries2 c blueberries1 c chopped strawberries2 tsp thyme leaves1 Tbsp cornstarch mixed into ¼ c water Crumble¾ c oats¾ c raw hazelnuts½ c raw sunflower seeds½ tsp vanilla bean powder½ tsp sea salt⅓ c maple syrup1 Tbsp macadamia or coconut oil, melted
- Heat oven to 350ºF.2. Place pears in saucepan, cover with water, and add vanilla bean powder and 1 Tbsp of the coconut sugar. Bring to a boil, reduce heat, and simmer 5 minutes.3. Combine all crumble ingredients except maple syrup in blender and blend until nuts break into smaller pieces. Transfer to bowl and set aside.4. Drain pears and transfer to large mixing bowl. Add berries, thyme leaves, remaining 2 Tbsp coconut sugar, and the cornstarch-water mixture. Stir well to combine and pour into greased baking dish.5. Add maple syrup and oil to crumble and stir to combine. Pour crumble over fruit. Bake until crumble is golden brown, about 45 minutes. Remove from oven and cool slightly before serving. NUTRITION (per serving) 300 cal, 6 g pro, 37 g carb, 8 g fiber, 21 g sugars, 17 g fat, 4 g sat fat, 100 mg sodium
