more breads, I slipped in a couple desserts to satisfy my sweet tooth.
(We had 8 large peaches and nectarines, all rotting at a pretty good clip)
Preheat oven to 375.
For the fruit:
Cut up whatever fruit you have that is starting to turn. Berries, stonefruits
and apples will all work very well. Toss with a teaspoon or so of cinnamon,
a few tablespoons of your favorite flour (I used brown rice) and about 1/4 c
of your favorite sweetener. Pour into your baking dish.
For the crumble:
1/2 c brown rice flour
1/4 c tapioca starch
1/4 c sugar
1/4 t salt
1/2 t cinnamon
2 T water
2 T flax seed meal
2 T olive oil or coconut oil
2 1/2 t apple cider vinegar
1/4 c sunflower seeds
Mix ingredients well. You want to be sure there are still some chunks in the
mix, so do not overmix. Pour the crumble top over the fruit, and bake for 40
minutes. Serve warm.
Note: 40 minutes is long enough for the fruit to start to cook. It will still be
on the crispy side. If you like your fruit melt-in-your-mouth cooked, cook
the fruit for 20-30 minutes before adding the crumble top. Bake for an
additional 30-35 minutes until the crumble starts to brown.
The crumble will store for a few days in the fridge, but the topping will start to
get a little grainy and soft. So I advise you to be gluttonous this time and eat off
all the topping before refrigerating. You can always rebake the fruit with a fresh
crumble top later.
And a final hot tip:
To get some bruised fruit on the cheap, go to your local farmers market and ask
to buy some of the damaged fruits (this works best with stonefruit, which is
hardest to transport). They will probably cut you a deal, or just give you some.
It is courteous to buy something full priced as a thank you.