Sugar-free stone fruit crumble with fresh whipped 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…
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
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.