-
Prep time
1 hour 10 minutes
-
Cook time
40 minutes
-
Serves
8
Author Notes
This is a light recipe with almost no sugar. —elena antoniou
Continue After Advertisement
Ingredients
- Fruit
-
1 bowl of blueberries.
-
5 large prunes, pitted.
-
6 small figs, halved.
-
4 dried prunes (or any other dried fruit or 2 candied walnuts like the ones in the photo)
- Crumble.
-
1 cup almond meal.
-
2-3 slices of completely dry, toasted low-glycemic bread (or 5 digestive biscuits, though they contain fat)
-
5 soaked dates.
Directions
-
In a food processor, combine the almond meal, toasted bread (or biscuits), and soaked dates. Pulse until the mixture reaches a breadcrumb-like consistency.
-
Place the pitted prunes and dried fruit in the food processor. Chop until the pieces are small and evenly sized.
-
Arrange the blueberries and halved figs on top of the chopped fruit, making sure to spread them out evenly.
-
Evenly spread the crumble mixture over the fruit layer.
-
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.
-
If desired, serve the crumble warm with a scoop of vanilla ice cream or a dollop of cream.
See what other Food52ers are saying.