- Cut melon in half,
- Scoop out seeds
- Fill melon with Fruit and Greek Yogurt
- Grab spoon
Readers be warned, this recipe is music to the ears of anyone who doesn’t bake, and nails on a chalkboard to anyone who does.
How did I make this fruit crumble? By dumping all the ingredients together and putting it in the oven!! No measuring, just guessing and eyeballing.
This recipe was inspired by all the ripe fruit in my kitchen. My family was away on vacation this weekend and I had a lot of leftover fruit because they weren’t around to help me eat it. I needed to whip something up before the fruit went bad and ended up in my trashcan, so I made this crumble to surprise them with an afternoon snack upon their return home.
What you need: Handfuls, pinches, and guesstimates of…
For Crumble: flour, egg, oats, brown sugar, coconut milk, melted butter, chopped nuts
For Fruit: peaches, pineapple, (or any other fruit in your kitchen that will go bad soon), cinnamon, nutmeg, salt
Preheat oven to 375 degrees. Combine crumble ingredients into bowl. Oats is the dominant ingredient here, Combine oats with other dry ingredients. Think “healthy” -do not add too much sugar. Or try using agave or stevia as a substitute. Combine the coconut milk, egg, and butter. Pour in and mix with fork. Use enough to make the ingredients stick together -not soupy. Set aside.
Combine the fruit ingredients into a bowl. I like a lot of cinnamon flavoring so I doused mine in it, add a pinch of salt and some nutmeg. Once they were coated I plopped them into a good-sized baking pan, topped them with the crumble, sprinkled more chopped nuts on top, and put them in the oven for 40 minutes.
Out popped a warm dish of juicy fruit and crusty topping! …like pie but easier 🙂 And for following all of my instructions meticulously, I award all of you 5 gold stars! Hooray for cooking! Serving suggestion: serve in fancy looking bowl with greek yogurt (or vanilla ice cream).
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