Easy Cassava Cookie Crumble
Servings Prep Time
8Servings 20Minutes
Cook Time
20Minutes
Servings Prep Time
8Servings 20Minutes
Cook Time
20Minutes
Ingredients
Fruit Filling
  • 2cups fresh fruitI used pineapple and plums
  • 1/2cup 100% maple syrupOr coconut sugar
  • 1Tbsp fresh lemon juice
  • 1 tsp homemade vanillaOr store bought
  • 1/4tsp cardamomor allspice
  • 1pinch himalayan salt
Cookie and Crumble
  • 3/4 cup cassava flour
  • 3/4cup almond flour
  • 1/2cups gluten free oatmealor increase each: cassava and almond flour to 1 cup each
  • 3/4cup coconut sugar
  • 1/2 tsp himalayan salt
  • 1/2tsp ground cardamon
  • dash ground nutmeg
  • dash ground cinnamon
  • 3/4cup Ghee or butterMelted – cooled
  • 1/2cup chopped walnutsor pecans
Instructions
Filling
  1. First off let’s create the filling so it can simmer away while you make the Cookie Crust and Crumble. Wash your 2 cups of selected fruit and place in a small saucepan.
  2. Once I used rhubarb from the farm! Today I used pineapple and plums.
  3. Add 1/2 cup of 100% maple syrup or coconut sugar. Add the lemon juice, vanilla, and cardamom or allspice. Simmer without a lid on low for 20 minutes or until thick. Remember to give it a stir now and then. When done remove from burner and set to cool. You can also use a jar of preserves!
Cookie and Crumble
  1. Preheat your oven to 375 degrees. Place the cassava flour, almond flour, oatmeal, coconut sugar, salt, cardamom, nutmeg, cinnamon, in your mixing bowl. Turn it on low and whisk until well combined. Stir in the nuts.
  2. You can do it by hand as well. I don’t have a mixer on the boat so I usually do everything by hand!
  3. Add your vanilla to the cooled ghee or butter. Slowly add the cooled melted ghee or butter.
  4. Mix into lumps the size of almonds. Divide the dough in half. Place half in the fridge. This will be the crumble topping.
  5. Line an 8 x 6 baking with baking paper.
  6. Press the other half into your lined pan. You can see my dough has been rolled. I make several of these and freeze them. When I have fresh seasonal fruit like rhubarb I create a compote and tada…my crust is in the freeze and all I have to do is let it thaw for an hour. I make another batch and use half for my crumble and freeze the other half for a future Cookie Crumble Crust. Or you can slice the frozen rolled dough into rings and bake like cookies.
  7. Bake the cookie crust in your oven until golden brown. About 15 to 18 minutes. Remove when it is toasty brown and let cool completely.
Assemble
  1. Spread your semi-cooled filling over the cooled cookie crust.
  2. Remove the crumble from the fridge and sprinkle over the top of the filling.
  3. Bake on 375 until the top is browned. This takes maybe 10 to 15 minutes.
  4. Top this luscious dish with some dairy free ice cream of Coconut whipped cream. Its a dynamic dessert for sure!