1/3 cup chopped pecan & pistachios (the mixture is divine!) or use whatever nuts you love
1/3 cup unsweetened shredded coconut
1/4 almond flour or coconut flour or a mix of both (my preference)
1/4 to 1/3 (if you prefer sweeter) cup of coconut sugar
1/2 tsp ground cinnamon ( I often add in some pumpkin pie spice!)
1/4 tsp ground cardamom
1/8 tsp of nutmeg
pinch sea salt
1 tsp vanilla extract
3 Tbsp of coconut oil or butter (or a blend of both, which is my preference - make sure butter and coconut oil are very cold).
3 small containers of blueberries or 2 big containers of strawberries or 8 to 10 peaches - make it fun and combine them.
I love using nectarines or peaches mixed with blueberries. Throw some figs in as well!
Instructions:
1. Preheat oven to 350. Use an iron skillet (Le Creuset) or a glass pan if you don’t have a skillet. The iron skillet is preferred - any size will do. Just make more crumble topping for a larger pan or make smaller individual skillet cobblers.
2. In a food processor add nuts, shredded coconut, flour, coconut sugar, spices and salt. Pulse a couple of times. Add the vanilla extract and solidified coconut oil and/or butter (put in fridge for an hour make sure it is very cold) - cut butter up into small squares and give the mixture a rough chop.
Pulse a few times (No more than 6-8 pulses or it gets over mixed) until the mixture is crumbly with little balls of coconut and/or butter visible.
3. Place the fruit into the skillet and evenly sprinkle the crumble mixture over top and bake 20 minutes. If you cook too long it will be ruined as the flour mixture gets too cooked into the juice. I add 2 or 3 extra minutes for a double batch of topping - 23 minutes, but no more. Trust me on this, as I make it on a regular basis. For a big skillet of fruit make a double batch of topping!
4. Top with coconut whip cream with zest of lemon mixed in or vanilla bean ice cream, or your favorite frozen yogurt. Most Importantly - Enjoy!!