I think its safe to say that winter is officially upon us. Would anyone disagree? The temperature seems to have finally dropped to subzero levels of chilliness. A fact of which I am a bit disheartened since I love nothing more then being toasty warm as often as possible. Being within the heart of winter makes this a difficult task to accomplish. So for recipe #18, I decided to go with a cozy, warm, winter themed dish.
One of my favorite cafes here in Frankfurt is Cafe Crumble. Another favorite is aptly named Sugar Mama. Both of these inviting little eateries have delicious fruit crumbles on offering. I have sampled both dishes more then once and each one gets major props. Delicious. Homey. Comfort food that totally hits the spot on a brisk afternoon. So, I decided to make my own version, except this one is refined sugar-free, gluten-free and lactose-free.
The great news? This version is just as tasty as my two favorite cafes takes on the fruit crumble, though thankfully, this is far better for your health.
(I still recommend visits to Sugar Mama and Cafe Crumble though, both to sample their delectable crumbles as well as for the cafes themselves).
Mango, Apple and Pear Fruit Crumble
4 apples (I went with Fiji)
3 pears (I believe I went with Bartlett)
1 cup of almond flour
1 cup of gluten free oats
¾ cup of palm sugar
1-2 tablespoons of cinnamon (I love a lot, but use just 1 tablespoon if you prefer less)
6-7 small spoonful’s of butter
- Preheat the oven to 350 degrees F/176 degrees C.
- Cut up the apples (omitting the cores of course), the pears and the mango, all into bite sized pieces. This step will take maybe 10 minutes. I personally do not peel the apples nor the pears. The majority of the significant vitamins and good-for-you stuff is found in the skins, so I leave it on. And you would never notice the difference while eating the crumble, once everything is already baked. However definitely peel or cut off the skin on the mango. The skin is too tough.
- Pour all of the cut fruit into a large baking pan, maybe a 13×9 baking dish. Stir the fruit around a bit so the three varieties are mixed.
- In a separate bowl, combine the almond flour, oats, palm sugar and cinnamon. Stir with a spoon to mix ingredients.
- Pour the crumble mixture on top of the fruit, making sure the covering is a relatively even layer across the top of the fruit.
- Spoon 6-7 spoonful’s of butter onto the surface of the crumble, making sure to space the butter out so it isn’t all close together on the surface of the fruit crumble.
- Place the fruit crumble into the oven uncovered. Bake for 12-15 minutes. I recommend taking out the crumble halfway through the baking time and stirring it a bit to mix the fruit and crumble, as well as the butter, so everything is nicely coated in all the ingredients. Do not over bake. Serve warm.
I recommend serving this with either vanilla ice cream on the side, or with Greek yogurt and honey.
You can keep leftovers in an airtight container in the fridge for up to two days.
Whenever you eat some of the leftovers, heat it up. This is not a dish I recommend be eaten cold.