For the crumble topping, I used almond flour along with hazelnut flour, which adds a nuttier flavor and richer color to the crisp. If you don’t have hazelnut flour, you can use all almond flour (or vice versa if you only have hazelnut), but I like the way the two work together.
The pepitas (raw, hulled pumpkin seeds) add crunch and little pops of green. Since both pumpkin seeds and summer fruit are used in this crisp, it’s a good summer-to-fall transition recipe. I’m not ordering any pumpkin spice lattes yet, but fall is just around the corner, and pepitas are a good way to dip your toes into the waters of autumnal foods. If you don’t like pepitas or don’t have them, I bet sliced almonds would be great instead.
- 2 large peaches, pitted and sliced
- 1 pound strawberries, hulled and halved
- 1 tablespoon tapioca flour
- 1 tablespoon maple syrup
- Seeds scraped from half a vanilla bean (or 1 teaspoon vanilla extract)
- Pinch of sea salt
- Preheat the oven to 350°. Grease an 8x12-inch (or similar-sized) baking dish with butter or ghee. Add the peaches and strawberries to the dish. Sprinkle the tapioca flour, maple syrup, vanilla bean seeds, and sea salt on top. Use a spoon to mix everything right in the baking dish, stirring thoroughly to distribute the vanilla bean seeds.
- In a medium bowl, mix the almond flour, hazelnut flour, pepitas, tapioca flour, salt, and nutmeg. Use your hands to mix in the butter, pinching to incorporate everything until there are no pieces of butter larger than the size of a pea. Stir in the maple syrup. Dollop the crumble evenly on top of the fruit.
- Bake for 20-25 minutes, until the crumble is golden brown and the fruit is bubbling around the edges. Remove from the oven and let cool for at least 15 minutes. Serve warm or at room temperature, topped with ice cream, whipped cream, or whipped coconut cream if desired. Store leftover crisp covered in the refrigerator for up to 3 days. You can bring it to room temperature or warm it up to serve, but it's also delicious chilled.
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