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Prep time
1 hour 10 minutes
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Cook time
40 minutes
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Serves
8
Author Notes
This is a light recipe with almost no sugar. —elena antoniou
Ingredients
- Fruit
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1 bowl of blueberries.
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5 large prunes, pitted.
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6 small figs, halved.
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4 dried prunes (or any other dried fruit or 2 candied walnuts like the ones in the photo)
- Crumble.
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1 cup almond meal.
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2-3 slices of completely dry, toasted low-glycemic bread (or 5 digestive biscuits, though they contain fat)
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5 soaked dates.
Directions
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In a food processor, combine the almond meal, toasted bread (or biscuits), and soaked dates. Pulse until the mixture reaches a breadcrumb-like consistency.
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Place the pitted prunes and dried fruit in the food processor. Chop until the pieces are small and evenly sized.
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Arrange the blueberries and halved figs on top of the chopped fruit, making sure to spread them out evenly.
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Evenly spread the crumble mixture over the fruit layer.
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Preheat your oven to 170°C (air setting).
Bake the crumble for about 40 minutes, or until the top is golden brown and the fruit is bubbling.
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If desired, serve the crumble warm with a scoop of vanilla ice cream or a dollop of cream.
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