Friday, October 29, 2010

Triple-Coconut Berry-Pear Crumble (grain free)

"Triple" because I use coconut flour, coconut nectar, and coconut oil!  I've recently discovered coconut nectar, which is made from coconut sap.  It's interesting because it is very low in fructose, unlike agave nectar, plus it can actually aid digestion.  Coconut nectar is expensive, but I rarely use that much at one time, so it's worth it.



1 C almond flour
1/2 C coconut flour
1/2 tsp baking powder
1/4 tsp salt
pinch or two of nutmeg
1 tsp cinnamon
1/3 C of coconut nectar (or 1/4 C agave nectar)
1/3 C melted coconut oil (or melted butter)


4 medium-large pears, peeled and sliced (OR 2 pears and 2 medium apples, THINLY sliced)
1 1/2 - 2 C fresh or frozen berries (I used fresh blueberries and raspberries)
1/4 tsp cinnamon
pinch of nutmeg
2 tsp arrowroot (or cornstarch if not concerned about grains)
2-3 T coconut nectar (or agave)


Preheat oven to 325 degrees and lightly oil the bottom of an 8 or 9 inch pie plate.

Mix together the dry ingredients for the topping, then add the coconut oil and coconut nectar.  Blend well; it should be stiff and somewhat crumbly, of course.

Toss the fruit together with the other ingredients for the filling.  Sprinkle a small amount of the crumble topping on the the bottom of the pie plate, then spread the filling in the pan.  Use your fingers to crumble the remaining topping over the fruit filling.

Bake at 325 F for 30 - 40 minutes.  After approximately 30 minutes test with a sharp knife, skewer or toothpick; if the pear (and/or apple) slices are very tender, and the topping is a deep golden brown, remove from oven.  Serve warm as is, or with a scoop of vanilla ice cream, if desired.

This is a VERY nutritious grain free dessert, so I don't mind my kids asking for more!  If you use the coconut oil rather than butter, it is casein free too.