This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.
Recipe information
Yield
4 servings
Ingredients
Preparation
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.
