6 - 8 ripe plums – pitted and sliced into 1/2 inch wedges
1 cup ripe berries – raspberry, boysenberry or blueberry
1 T sugar
1 T lemon juice
2 T flour
Pinch of salt
1 1/4 cups flour
1/2 cup unsweetened shredded coconut
1/2 cup butter – cold and cut into small cubes
1/3 cup almonds – toasted and sliced
2 T candied ginger – chopped (optional)
To prepare the fruit, mix the plums, berries, sugar, lemon juice, flour, salt and let sit while preparing the crumble topping. For crumble topping, mix the flour, coconut and butter together, rubbing in the butter with your fingertips until well incorporated. Add almonds and ginger.
Spoon the fruit mixture into a greased pie dish and spoon crumble mixture on top. Bake at 350 degrees for 20-30 minutes until topping starts to brown. Let cool and serve with vanilla ice cream or a dollop of Greek yogurt. Serves 4-6.