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Sugar-free stone fruit crumble with fresh whipped cream

Sugar-free stone fruit crumble with whipped vanilla cream

Quitting sugar is anything but boring! This sweet tasting dessert is an incredible treat for the taste buds and a real crowd pleaser. Juicy summer fruits, melt-in-your-mouth crumble, and decadent lashings of whipped cream – it sounds almost sinful doesn’t it?! But my sugar-free stone fruit crumble with fresh whipped cream, made with all-natural ingredients, is both a healthy and indulgent dessert option. To be enjoyed in moderation, of course…

Summer stone fruit

Summer stone fruit

Ingredients

800gm summer stone fruit (peaches, nectarines and plumbs), whole

Juice of 1/2 a lemon

120 gm organic spelt flour

90 gm organic rolled oats

1 teaspoon of cinnamon

60 gm butter, cold

A handful of pecans

600 mL pure cream

Bubbling summer fruit crumble

Bubbling summer fruit crumble topped with toasted pecans

Method

Preheat oven to 180 degrees Celsius.

Remove stones from the fruit and slice the fruit into quarters. Place fruit and lemon juice in large saucepan over low – medium heat to stew, stirring occasionally until fruit softens and juices begin to appear (about 15 minutes).

Meanwhile, in a medium bowl combine flour, oats, and cinnamon. Add the butter and, using  your fingertips, press the butter into the other ingredients to create a crumbly mixture.

Pour the fruit into a pie dish and top with crumble mixture. Bake in the oven for about 20 minutes or until the top begins to turn golden.

Remove from the oven, sprinkle with pecans then bake for a final 10 minutes or until pecans begin to toast.

Meanwhile, whip cream in an electric mixture and light and fluffy.

Serve the fruit crumble hot, with whipped cream on top or on the side.

Serves 6.

Sugar-free stone fruit crumble with fresh whipped cream

Sugar-free stone fruit crumble with fresh whipped cream

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3 Comments Post a comment
  1. ana #

    This is a great idea! I love that there are no added sweeteners of any kind.

    Like

    April 15, 2013
    • Thanks Ana 🙂 I know, I’m not a fan of recipes that call for ‘alternative’ sweeteners like Stevia and Xylitol or even rice malt syrup! I’d prefer to find my own alternatives that are much closer to their raw state (not processed so much!).

      Like

      April 15, 2013

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