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Epicurious

Citrus Crumble with Coconut and Nuts

Image may contain Citrus Fruit Fruit Plant Food Grapefruit Produce and Orange
Photo by Alex Lau, Styling by Sue Li

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

Recipe information

  • Yield

    4 servings

Ingredients

¼ cup coconut sugar
2 teaspoons virgin coconut oil, melted
¼ teaspoon kosher salt
¼ cup raw pistachios
¼ cup sliced almonds
2 tablespoons raw pumpkin seeds (pepitas)
½ cup unsweetened coconut flakes
4 mixed citrus fruits, such as grapefruits, blood oranges, cara cara oranges, and/or mandarin oranges

Preparation

  1. Step 1

    Preheat oven to 275°. Whisk coconut sugar and 1 Tbsp. water in a small bowl until sugar is dissolved (this might take a couple minutes). Set aside 1 Tbsp. coconut syrup.

    Step 2

    Add coconut oil and salt to remaining syrup and stir to combine. Toss pistachios, almonds, pepitas, and coconut oil mixture on a parchment- or silpat-lined rimmed baking sheet. Fold in coconut flakes.

    Step 3

    Bake crumble, stirring occasionally, until golden brown, 22–28 minutes. Let cool.

    Step 4

    Remove peel and pith from citrus and slice into rounds. Drizzle with reserved 1 Tbsp. coconut syrup, then top with crumble.

    Step 5

    Do Ahead: Crumble can be made 2 weeks ahead; store in an airtight container at room temperature.

TagsCrumbleFruit DessertDessertAmericanCoconutFruitPistachioNutAlmondPumpkin SeedSeedGrapefruitCitrusOrangeEasyQuickGluten FreeHealthyishBakingBon Appétit
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