Fruit crumble has been my treat of choice lately. It's light, sweet, and works well with any fruit. Last week I made an Apple Strawberry Peach Crumble using the topping from the Mango Berry Crumble I made last summer. I turned leftovers into yummy ice cream sundaes which made ideal lunches in the heat of summer.
Apple Strawberry Peach Crumble
3- 4 cups cored, peeled, thinly sliced apples
2 medium peaches, peeled and sliced
2 cups diced strawberries
Extra handful strawberries
Blend the handful of strawberries until smooth.
Toss all ingredients together.
Spread the fruit into the bottom of a 9"x 9" pan.
1 cup walnuts
1/2 cup pitted, packed dates
1/2 cup shredded coconut
1/3 cup ground oat groats
1/4 teaspoon pure vanilla extract
Pinch of salt
In a food processor, grind all ingredients together into a crumbly, yet moist texture.
If you want the mixture to press together a bit better, add 1-2 teaspoons of water.
Evenly spread the crumble over the fruit.
Serve immediately, chill for a few hours, or dehydrate for a few hours until warm.
For a Banana Ice Cream Crumble, I simply blended frozen bananas in my vita mix (you can use a food processor) until smooth and layered with the crumble. I topped it all off with delicious wild dwarf raspberries. They taste exactly like the raspberry gummy candies I loved as a kid!
Or how about a Blueberry Ice Cream Crumble? Blend 75% frozen bananas with 25% frozen blueberries for creamy berry ice cream.