Plum Raspberry Crumble

Fill this yummy coconut crust with seasonal fruit and top with a dollop of ice cream for a perfectly sweet treat!

Plum Raspberry Crumble

Plum Raspberry Crumble

6 - 8 ripe plums - remove pit and slice into 1/2 inch wedges
1 cup ripe berries (raspberry, boysenberry or blueberry)
1 T sugar - depending on ripeness of fruit
1 T lemon juice
2 T almond flour
pinch of salt

Mix all ingredients together and let sit while making crumble topping.

Coconut crumble
1 1/4 cup almond flour
1/2 cup unsweetened shredded coconut
1/2 cup butter - cold and cut into small cubes
1/3 cup toasted sliced almonds
Optional - 2 tablespoons candied ginger - chopped

Mix all dry ingredients together except almonds and ginger, rub in butter with fingertips until well incorporated then add almonds and ginger if using. Optional to add dry ingredients into food processor and pulse until combined, then add almonds.

Put fruit mixture in pie pan and spoon crumble mixture on top.
Bake on 350 degrees for 20-30 minutes until topping starts to brown.
Let cool 45 minutes before serving.

Serve with ice cream or a dollop of greek yogurt. Serves 4-6.

Serve with:
Sweet Leslie