Ground cherry pecan-oat crumble (gluten-free)
A simple delicious ground cherry crumble made with organic old fashioned oats and pecans.
Servings 6
Equipment
- food processor or multi-blade Ninja
- baking pan 7" cast iron pan or standard bread pan
Ingredients
Crumble topping
- 3/4 cup organic old-fashioned oats
- 3/4 cup whole pecans
- 1/4 cup organic coconut sugar or brown (cane) sugar
- 1/4 cup cup unsalted organic grass-fed butter, softened at room temperature (plus more to butter pan) (This is 1/2 stick of butter)
- 1/4 tsp salt
- 1/4 tsp cinnamon powder
Ground cherry mixture
- 1 cup ground cherries or 5.6 ounces (measured whole with husks removed) (*As mentioned in the article notes, you can go up to 2 cups of ground cherries in this recipe. If you do, bump up sugar to 2 tbsp but keep vanilla at 1 tsp so you don't overpower the other flavors.)
- 1 tbsp organic coconut sugar or organic brown cane sugar
- 1 tsp vanilla extract
Instructions
- Put oats in food processor or Ninja and pulverize. Add pecans and pulverize. Add all other crumble ingredients and blend until all ingredients form a dense dough. Place dough into covered container then into fridge to chill for 1 hour.
- After 1 hour, preheat oven to 350°F (177°C). Butter the bottom and sides of a small (~7") cast iron pan or bread pan (see article notes about pan size). Smash ground cherries in mixing bowl with large fork or potato masher, then mix in vanilla and sugar. Pour ground cherries into buttered pan and spread evenly over surface. Break apart chilled dough by hand and evenly distribute over surface of ground cherries. Bake for 45 minutes or until edges are lightly browned and center is cooked through. Serve warm as-is or with a dollop of dairy-based or alternative dairy topping. Don't worry: your crumble might not look pretty when served, but the taste is amazing!