Serves: 4
Prep time: 15 minutes
Cooking time: 60 minutes
Ingredients
3 cups leftover fruit (i.e. apples, pears, peaches, berries)
2 teaspoons vanilla extract
½ lemon, juiced
1 tablespoon gluten-free plain flour
1 tablespoon coconut sugar
Thick yoghurt, to serve
Crumble
2 cups Farmer Jo Maple Granola
3 tablespoons nut butter (peanut, almond, cashew work well)
2 tablespoons melted coconut oil or melted butter
Method
- Preheat oven to 180℃ and grease a pie dish with butter.
- Place your leftover fruit, vanilla, lemon juice and 1 tablespoon of rice flour into the greased tin. Toss to combine.
- In a large bowl add the ingredients for the Crumble and mix with your fingers to combine. Sprinkle the granola over the fruit. Then place into the oven to bake for 50-60 minutes until the top is golden and the fruit is bubbling and soft. If the top is browning too quickly, place a loose sheet of baking paper or foil over the top.
- Serve the Chewed Fruit Crumble in the middle of the table with spoons and thick yoghurt, to serve.
Notes / Tips
This is the perfect recipe to use up all that chewed up, unwanted fruit that is left on toddlers plates or in kids lunchboxes. Freeze any of these leftover bits of fruit in an airtight container until you have 3 cups to make this recipe. It’s also a really nice recipe to have kids make with you!
