This recipe is simple and fast, and comes together using staple ingredients that we always have on-hand. (Our freezer is FULL of fruit and nuts!) I wanted a crumble that was primarily nuts, rather than grain- pecans are a nice splurge but walnuts or almonds will do. This recipe is also a bit frugal when it comes to the fruit. You could easily increase the fruit if you'd like. You can also use whatever fruits you have on-hand. These make a nice and simple apple dessert, but I'd recommend cooking down the apple slices in a skillet with the sugar and some coconut oil before baking.
I love baking these in individual ramekins because, well, KIDS LOVE TINY INDIVIDUAL DESSERTS. Who doesn't?
For a hot and bubbly dessert, you can put these together ahead of time and set them in the oven just as you begin dinner.
Blackberry and Peach Oat Nut Crumbles
Prep Time: 10 min.
Total Time: 40 min.
For the Fruit Base:
4 C Sliced peaches, fresh or thawed
4 C Blackberries, fresh or thawed
1/4 C Raw Sugar
1/4 t Cinnamon
For the Topping:
1/2 C Coconut oil, melted, plus more for ramekins
1 C Pecans, crushed
1/2 C Rolled oats
1/3 C Brown Sugar
1 t Vanilla extract
1 t Cinnamon
1/8 t Fine Grain Sea Salt
1. Place a rimmed baking sheet on the middle rack of your oven and preheat to 425 degrees. Rub the inside of 12 ramekins* with coconut oil, set aside. In a large bowl, combine ingredients for the fruit base and set aside.
2. In a medium bowl, combine the ingredients for the topping, mixing with a fork until incorporated.
3. Divide the fruit among the ramekins and place 2T of the topping mixture on each.
4. Carefully place ramekins on the hot baking sheet and bake until the middles bubble and the tops have browned lightly, about 30 minutes. Rotate pan halfway through baking.
*You may also use a 9x13 pan.