Nectarine + Peach + Nectaplum Crumble (Gluten-Free, Nut-Free & Refined Sugar-Free)

Seasonal Crumbles are one of my favorite treats during the summer.  Fresh, juicy, mouth-watering fruit baked with a delicious, sweet, crumbly topping ... yum!

Use whatever stone fruit is in season - white or yellow nectarines and peaches, plums, pluots, apricots, etc.  Nectaplums are one of my favorite summertime fruits, but they're not available everywhere.  I'm sure some fresh berries would be wonderful added in too.    

Nectarine + Peach + Nectaplum Crumble (Gluten-Free, Nut-Free & Refined Sugar-Free)

Equipment: Cutting Board, Paring Knife, Medium-Size Baking Dish (I use my 2 1/2 qt. Corningware Baking Dish), Medium-Size Bowl

• 5 white nectarines, peeled, pitted and sliced
• 3 white peaches, peeled, pitted and sliced
• 2 nectaplums, peeled, pitted and sliced
• 1 1/2 cups sprouted brown rice flour or brown rice flour (See Resources)
• 3/4 cup coconut palm sugar (I use Big Tree Farms SweetTree) 
• 6 tablespoons pasture butter, cut into tablespoons (See Resources)

1. Preheat oven to 375 degrees F.  Lightly grease baking dish.  

2. Prep fruit - wash, cut in half, peel, remove pit, and cut into thirds (or large slices).  Add fruit slices to baking dish.  Mix around with clean hands so fruit is evenly distrubted.  

3. In medium-size bowl, add brown rice flour, coconut palm sugar and chunks of butter.  Using clean hands, mix ingredients together until combined and somewhat crumbly.  

4. Add crumble topping on top of the fruit, making sure to evenly coat the surface. 

5. Bake for about 30-45 minutes, or until top is golden brown and fruit juices are bubbling around the edges.   

6. Enjoy warm or refrigerate and eat cold later.  

Yield: About 6 servings

Serving Suggestions: This is delicious served with vanilla ice cream (dairy or coconut milk).