Combine your favorite stone fruit like peaches, plums and apricots with PRØHBTD-recipe Toasted Coconut Oil, and turn the humble crumble into one of the tastiest elevated desserts.
Two Large Glass Bowls
1 LB of Stone Fruit
50 Grams of Flour
10 Grams of brown sugar
50 Grams of cold Toasted Coconut Oil
2 Tablespoons of Toasted Coconut Oil
The zest and juice of One Lemon
Preheat the oven to 350°F and leave 50 grams of Toasted Coconut Oil in the refrigerator until cold. Cut the fruit into small pieces and remove the pits, and then place the fruit into a large bowl. Any type of stone fruit will work, though cooking times might vary (plums take longer, for example). Add 2 tablespoons of liquid Toasted Coconut Oil, combine it with the fruit. Juice the lemon and grate the peel for zest. Add the lemon zest, followed by the juice of the lemon. Add a pinch of salt to bring out the flavors. Mix everything together until the fruit is evenly coated.
In a separate bowl, start the crumble with 50 grams of flour, and add 50 grams of cold Toasted Coconut Oil. (The oil must be cold for the recipe to work.) Mix together with your hands creating little pieces to make the crumble.
Prepare the casserole dish by buttering the sides. Add the fruit to the dish and spread it out evenly. Top the fruit with an even layer of crumble, and then sprinkle brown sugar over the crumble. Bake in the oven at 350°F for 40 to 45 minutes. When the Stone Fruit Crumble turns brown and bubbly, it is ready to eat.