A Seasonal Fruity Breakfast Crumble

For the Fruit

1kg seasonal fruit (5-6 cups) fresh or frozen - I used nectarines and frozen blackberries for a Summer fruit combo (apples for Autumn/Winter)

2 T tapioca starch

1 T lemon juice

2 T coconut or brown sugar or maple syrup

For the Crumble Topping

1 1/2 cups Yum Pancake Mix (or 1 cup almond flour + 1/2 cup tapioca starch)

1/2 cup hazelnuts, toasted in oven at 175 C for 20 mins, skin rubbed off and roughly chopped

1/2 cup shredded (desiccated) coconut (or oats)

1/2 tsp sea salt

1/2 cup coconut oil, soft

1 T maple syrup

2 T coconut or brown sugar

1 tsp vanilla

1/2 tsp cinnamon

Prep

1. Mix together the fruit and pour into heavy duty baking dish
2. Place baking dish in oven so fruit can begin to cook whilst oven preheats (10-15 minutes or so while you prep the topping)
3. Preheat oven to 175 degrees C
4. Stir dry ingredients in large bowl
5. Add coconut oil, maple syrup, coconut or brown sugar, vanilla, and cinnamon, mixing with your hands or a good spoon until thoroughly incorporated. Taste for seasoning (should taste very good at this point)!
6. Carefully remove the baking dish from oven and pour the topping on top of fruit, spreading it into an even layer, clumping as you wish ;)
7. Place in oven for 30-40 minutes and have a look halfway to make sure the top isn’t getting too brown. If it is, cover with foil or baking paper for the second half of baking. When finished, the fruit filling should be boiling from under the topping and look irresistible. Enjoy!!