Prompted by a Paleolithic dinner, hosted at Big Bear Cafe, John and I came up with a new fruit crumble topping recipe. We both ended up liking it so much it made it onto our master recipe list and onto the Big Bear dinner menu for the time being.
This topping would pair well with most fruits I can think of but it is particularly delicious at the moment with the fruit John is using, Reid’s Red Gooseberries and Path Valley’s White Donut Peaches.
Coconut Black Walnut Crumble Topping
2 1/2 cups coconut flakes (larger than shredded sometimes called chips)
3/4 cup black walnuts (ours are from Path Valley but link is to a very good source)
1/4 cup maple syrup
3 tablespoons coconut butter
1/4 teaspoon fine sea salt
Place the coconut flakes, black walnuts, maple syrup, coconut butter and salt in a mixer and process until thoroughly combined, about 1 minute.
Crumble topping over berries or sliced fruit and cook until top is browned and fruit is softened