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Recently I’ve developed a new obsession: roasting fruit. Usually I would be raw all the way, but there’s just something about the tender sweetness of roasted fruit that has got me hooked right now. Roasting fruit was nothing new to me, in the past I’ve roasted rhubarb very successfully, however it was Gena’s roasting peaches in coconut oil and with coconut sugar that made me stop in my tracks and think ‘I have got to make that!’

I did, and it was so good I knew I wanted to do it again and take the idea one step further making it into a full blown decadent tasting dessert. Of course I would not be me if I didn’t do a bit of a different spin on things so I decided to make this vegan, gluten and refined sugar free as well as well as adding another depth of flavour from a generous splash of my favourite booze.

Amaretto Stone Fruit Crumble (makes 4 servings, vegan and free from refined sugar and grains)

Fruity filling:

• A selection of seasonal stone fruits – I used 4 large nectarines and 6 plums (peaches and cherries would also be amazing here)
• 1 tbsp melted coconut oil
• 1-4 tbsp of coconut sugar (depending on how sweet and ripe your fruit is)
• 2-4 tbsp of amaretto liqueur (or a few drops of almond extract)

For the topping:

• 1 cup of almond meal / flour
• 1/4 coconut sugar
• 2 tbsp of coconut oil

Directions:

1. Pre heat the oven to 200c.
2. Wash and de stone your fruit chopping them into bite size wedges.
3. Put the fruit into a baking tray with the coconut oil and the coconut sugar and mix well.
4. Bake the fruit until just tender (about 15 minutes).
5. While the fruit is roasting make the topping by mixing the almond meal with the coconut sugar. Add the coconut oil and using your fingers, rub it into the almond meal mix (just as you would if you were making a regular crumble topping or pastry).
6. When the fruit has roasted add the amaretto or almond extract to the fruit then transfer it to a baking dish and scatter the almond meal topping over it.
7. Add a sprinkle of coconut sugar and return to the oven for a further 10 minutes or until the fruit is bubbling and the topping is browned and slightly caramelised.

I ate mine with a luscious drizzle of full fat tinned coconut milk which I’d left to thicken into a cream in the fridge. It was also go magnificently well with Greek yoghurt, soy yoghurt, vanilla ice cream or some banana soft serve!

I know that using almond meal as a gluten free topping isn’t anything new to some but for me it was a revelation, it adds a wonderful buttery richness without any dairy!

In the past when I’ve made ‘healthy’ desserts and sweet treats I have to admit there has been some trepidation when offering them to regular eaters. With this recipe I have absolutely no doubt that it would go down a storm, even for those with a serious sweet tooth!

Due to the weather still being fairly warm I’ve enjoyed the leftovers of this chilled. It is very much a perfect ‘season between seasons’ recipe. I’m looking forward to making it throughout the autumn and beyond with various combinations of seasonal fruit. I have to say a version of this with blackberries makes my mouth water!

Do you like fruit crumbles? What is your favourite fruit for a crumble? Do you have a favourite crumble topping like cream, ice cream or custard?