This particular fruit crumble is so versitile, it can be assembled a day or two in advance and baked when you want it. And it’s always possible that you may get some almond paste in your hands during that time and decide to sprinkle it over the waiting-to-be-baked dessert. That would be tasty. There is a lot of flexibility here. Get creative.
INGREDIENTS
- 2 tbsp unsalted butter
- 8 plums pitted and thickly sliced or halved if small
- 10 dried apricots halved
- 2 tbsp frozen orange juice concentrate
- ½ tsp vanilla extract
- 6 tbsp firmly packed coconut sugar
- 3 tbsp Canna-Butter
- ⅓ cup quick-cooking rolled oats
- ⅓ cup all-purpose flour
- 1 tsp ground ginger
- 1 tsp cinnamon
INSTRUCTIONS
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Heat oven to 325F.
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Coat the bottom of a 9-inch pie dish with unsalted butter.
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In a medium bowl combine the plums, apricots, orange juice concentrate, vanilla and 2 Tbs. of the coconut sugar; toss to coat the fruit evenly. Then spread the plums out evenly in the dish.
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Cut the cannabutter into small pieces. In a bowl, combine the butter, oats, flour, ginger and cinnamon powder along with the remaining coconut sugar. Using your fingers, rub the ingredients together until crumbly.
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Sprinkle the mixture evenly over the plums. Roast the crumble until the topping is browned and crisp and the fruit is bubbly, 25 to 30 minutes. Remove the dish from the oven. Serve the crumble warm or at room temperature. Don’t forget to treasure the juices in the pan — this is not the plate you give the dog to lick clean.
