The Lovell Table

Crumbles are the perfect dessert for summer hosting. They do not take much to prepare, can easily be adjusted with whatever fruit you can get your hands on, and they are always a smash hit! If you haven’t tried my Mini Pistachio Berry Crumbles, you can check them out here: https://thelovelltable.com/2024/04/24/mini-pistachio-berry-crumbles/

This version is a little more classic and would pair perfectly with some ice cream- like my Vanilla Bean Cinnamon Ice Cream.

Ingredients

• 1/4 cup chopped pecans
• 1 cup almond flour
• 1/4 cup coconut sugar
• 1/2 cup oats
• 1/4 cup butter (cubed)
• 1/4 cup peach preserves
• 1/4 cup cornstarch
• 12 ounces blackberries
• 3-4 peaches (peeled and cubed)
• 6 ramekins or mini dutch ovens

Method

1. Heat the oven to 375 degrees and grease 6 ramekins or mini dutch ovens
2. In a large bowl combine the peaches, blackberries, and preserves
3. Add the cornstarch to the bowl and mix until combined
4. Set aside
5. In a new bowl mix the almond flour, coconut sugar, and oats
6. With your fingers, pinch the butter into the dry ingredients until they begin to clump and the butter is incorporated to make the crumble
7. Ladle the berries into the dutch ovens (careful not to fill too high or overfill)
8. Top each dutch oven with equal amounts of the crumble mixture
9. Sprinkle the pecans over the top
10. Place the dutch ovens on a sheet pan and bake for 20 minutes uncovered
11. Cover with lids or tin foil and bake for 5 more minutes
12. Remove from the oven and let cool for 15-20 minutes before serving