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Late Season Fruit and Nut Crumble

Background info: Heralding the shifting season from summer to fall, apples and pears boast an ancient history as prized crops, both originating in China, and many late-season berries (such as blackberries) have been harvested for thousands of years by Indigenous peoples in North America. All of these supply good sources of vitamins C and K, as well as gut-healthy fiber.
– Price-Pottenger
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As summer morphs into autumn, apples and pears begin to share the stage with the tail end of the stone fruit and berries at the farmer’s market. This recipe can be adapted to suit whatever fruit is available to you.
Filling:
- 4 cups diced ripe apples, pears or peaches, etc., including berries if available
- ⅛ cup arrowroot powder
- ⅛ teaspoon Celtic Sea Salt or Himalayan salt (optional)
Crumble topping:
- 2 cups soaked and dried nuts (pecans, walnuts, almonds, or a combination)
- ½ cup butter, softened
- ½ cup Rapadura sugar*
- ½ teaspoon Celtic Sea Salt or Himalayan salt
- 1 teaspoon real vanilla
- 1 cup arrowroot powder
Directions
Combine fruit, arrowroot powder, and salt (if desired) in a bowl, then spoon into a small- to medium-sized baking dish or individual ramekins. Grind nuts in a food processor until desired consistency is achieved. Mix butter and sugar until creamy. Add salt, vanilla, and arrowroot powder and combine with ground nuts. Cover fruit mixture with nut topping, pressing down firmly to seal in fruit. Bake in a 350° F oven for half an hour (less if you use ramekins instead of a baking dish) or until golden and bubbly. Serve with fresh cream, crème fraîche , or homemade vanilla ice cream.
*For those wishing to avoid unrefined sugar, PPNF suggests substituting ¼ teaspoon Stevita Spoonable Stevia for the Rapadura.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other Annie Dru recipes:
Sprouted Flour Buttermilk Biscuits
Published in the Price-Pottenger Journal of Health & Healing
Fall 2011 | Volume 35, Number 3
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