This is a lovely rustic crumble, with so many variation options you could probably make it right now with whatever you have on hand. Gluten free, dairy free, egg free, and low GI! And it still tastes good. Unbelievable 🙂
For the base:
1/2 cup ground macadamias (or almonds)
1 1/2 cups oats
1 1/2 T agave nectar
3 T coconut oil (melted)
Blend nuts and oats until fine in a food processor. Add agave and oil and process until well mixed.
Push mixture down into a lined tin (this recipe does not need to be rolled out) and bake blind (10 minutes at 200 degrees C with baking paper and a weight such as a cup of uncooked rice on top to hold it down. THen remove the weight and bake for a further 5 minutes uncovered).
You could use: Chopped peaches and blueberries (I used a tin of peaches as that’s what I had on hand and it’s gorgeous!)
Sliced apple (partially steamed to soften) and dark choc chips
Sliced nectarine and raspberry
The list is endless. I also have a tin of sour cherries which I contemplated using instead.
Simply lay the fruit on top of the base.
3/4 cup oats
1/4 cup desiccated coconut
1 T coconut palm sugar
Pinch of cinnamon
2 T coconut oil
Mix all by hand in a bowl. Sprinkle over tart and bake for 15 minutes at 180 degrees C.
*NB. There seems to be some confusion about oats and whether they are gluten free or not. I thought all oats were gluten free but you can buy gluten free oats in health isles of a supermarket. I have since read that it is illegal to promote oats as gluten free. It seems that many people with gluten intolerance can cope with oats but those with coeliac disease need to be tested before they can be sure. It might be worth checking if you are making this for someone who is gluten intolerant. We are not gluten intolerant in our house, we just choose not to eat it as much as possible.