I whipped this up the other week when I had houseguests...(just in the middle of all that #newproject stuff you may be reading about all over my social media!) Never a dull moment. Seriously. I was hoping we could head out to a leisurely cafe breakfast at the beach, but NO, there was not enough time for all that, what with weddings, photo shoots for new books, sending out new books, book launches and the like! It has been MANIC at HQ. I don’t mind saying. So I headed to my local at literally the last hour to grab something and inspiration struck. Here it is. Loved it, so much, made it again the next night for dessert and served it with ice cream instead. Whatever works right? Hope you love it too.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1-2 Kilos stone fruit of choice, nectarines, plums, peaches or apricots or a mixed bag
- 2 Tablespoons coconut sugar
- 2 vanilla beans
- 100 Grams almonds whole BUY
- 100 Grams rolled oats
- 100 Grams butter BUY
- 80 Grams coconut sugar
- 3 Teaspoons vanilla bean paste BUY
- 40 Grams shredded coconut BUY
- Pinches pink salt flakes BUY
Do
- 1
Preheat oven to 190°C and butter a large baking dish.
- 2
Prepare fruit by halving and pitting. Place into the the baking dish with the vanilla beans and the 2 tbsp of coconut sugar.
- 3
Roast fruit for approximately 20 minutes until caramelising and sticky. Turn oven down to 170°C.
- 4
Meanwhile prepare crumble by placing almonds, oats, butter and coconut sugar into Thermomix bowl and blending 10 sec/speed 8.
- 5
Add remaining ingredients and blend 6 sec/speed 6.
- 6
Sprinkle this mixture on top of the roasted fruit and return to the oven for 30 minutes or until well browned and fragrant.
- 7
Serve immediately with yoghurt if you want to call it breakfast, or double cream or ice cream if you are calling it dessert. (Or both if you are calling it naughty.)
