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Plum Crisp
Filling:
2lbs plums, sliced
1 tbsp cornstarch
2-3 tbsp coconut sugar, depending on how sweet your plums are
Topping:
¾ cup rolled oats
⅓ cup coconut sugar
½ cup pecans, chopped
⅓ cup coconut oil
In a large bowl, combine together filling ingredients and transfer to a well greased baking dish. In another bowl, combine topping ingredients and sprinkle over plum mixture. Bake at 350ºF for 40-45 minutes or until plums have softened and oats are golden.
Peach Cobbler
Filling:
2lbs peaches, pitted and sliced
¼ cup brown sugar
1 tsp lemon juice
1 vanilla bean
1 tbsp cornstarch
Topping:
1 cup flour
½ cup sugar
1 tsp baking powder
½ cup butter, cold and cubed
½ cup milk
¼ tsp salt
1 egg, beaten
1 tbsp sugar (optional)
In a large bowl, toss together filling ingredients and bake at 375ºF for 10-15 minutes, or until peaches begin to soften. While peaches are baking, in another bowl, whisk together flour, sugar and baking powder. Add butter and mix until it reaches the consistency of breadcrumbs. Add milk and mix. Once peaches have softened, gently toss them, adding a splash of water if needed to keep peaches from sticking to the sides. Spoon over topping and brush with egg wash. Sprinkle with sugar and return to oven. Bake at 375ºF for 20 minutes or until dough is cooked through and slightly golden.
Triple Berry Crumble
Filing:
6 cups mixed berries, fresh or frozen
¼ cup sugar
3 tbsp cornstarch
½ lemon, juiced
Topping:
⅓ cup brown sugar
¾ cup flour
2 tsp cinnamon
⅓ cup butter, cold and cubed
Sea salt to taste
In a large bowl, toss together filling ingredients and transfer to a greased baking dish. In another bowl or with an electric mixer, add all topping ingredients and mix until it reaches the texture of breadcrumbs with some larger pea size pieces remaining. Sprinkle crumble over fruit mixture and bake at 350ºF for 40-45 minutes.
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