Wednesday, August 27, 2014

Raw Nectarines and Cream Crumble Tart

I love crumble topped desserts.  In fact, a few years back, every weekend I would make a seasonal fruit crumble.  Nothing beats jammy fruit topped off with sweet, crunchy, crumble topping!  Same goes for crumble topped tarts.  I love them as well!  Sadly though, it has been too long since I have made one.  Last year was the last time.

So...I began to crave something with crumble last week.  Funny, because I was asking my boyfriend Eric what he thought I should make and he said something with a crumbly topping.  So...great minds think a like, and the crumble topped dessert was happening. I can guarantee that this won't be the last either, I want to experiment with a crumble topped cake soon too. 

Ripe nectarines were the best candidate for the tart this time, because they were the most amazing tasting fruit I could get my hands on right now, full of flavor.  So a crumble topped nectarine tart it would be!  I thought about making a simple one with just the fruit and the crust and topping, but to me, then it would need to be served with ice cream (since I always have to have ice cream with fruit pies and crumbles).  So, I decided to make one with cream in the filling along with the fruit.  I love the combination of fruit, creamy, and a crunchy crumble top.

I made the crust a little different than I normally do, using some raw palm coconut sugar in it along with the dates since Eric had requested a "cinnamon sugar" crumble and to me coconut palm sugar reminds me of brown sugar.  It had to be dehydrated for a short while, but so worth it to get the crunchy cinnamon sugar effect.  The filling was amazing as well, silky vanilla coconut cream with bits of flavorful nectarines.  It was a heavenly combination once it was all assembled.  I am happy I decided to jump back on the crumble topped dessert train and make this deliciousness!

Raw Nectarines and Cream Crumble Topped Tart
Makes one 9 inch tart

3 cups finely shredded dried coconut
1 cups buckwheat groats, sprouted and dehydrated (or additional coconut)
1 1/2 cups ground flax seed
1/2 tsp sea salt
1 tsp cinnamon
1 cup soft medjool dates, pitted (if not soft, soak them until they are and drain them)
1 cup palm coconut sugar
1/2 cup mashed banana

1 cup large flake coconut

3 cups fresh young coconut meat*
1/4 cup plus 2 Tbsp coconut water
1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener

1/4 tsp sea salt
1 Tbsp pure vanilla extract and seeds of  a vanilla bean

1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)
1 cup nectarines, diced
1 Tbsp lemon juice

3 large nectarines, diced

For the crust, combine all ingredients in a food processor except banana and process until fine crumbs. Add the banana and pulse until combined and holding together. Grease hands with coconut oil ( the mixture will be sticky) and press 2/3 of the mixture into the bottom of a 9 inch removable bottom tart pan lined at the bottom with parchment, and place in the dehydrator.  Place the large flake coconut and the remaining mixture into the food processor and pulse until just combined.  Place the remaining mixture on a lined dehydrator tray and crumble into small pieces (this will be the topping it may be a little sticky but it will dry).  Place in the dehydrator and dehydrate both the crumble and the crust for 3 hours (then you can remove the topping and refrigerate once crunchy), then carefully remove the crust from the pan (it is fragile at this point so use a spatula to help slide off the removable bottom of the pan) and slide the parchment onto the dehydrator tray drying for about another hour or so until crunchy. 
To make the filling, combine the coconut meat, coconut water, coconut nectar, sea salt, and vanilla in a high speed blender or food processor and blend until smooth.  Add the coconut butter and blend until well incorporated (if you are using a processor, add it slowly with the motor running through the top.  Next, add the nectarines, and lemon juice and process until smooth.  Place in a bowl, then stir in  one of the nectarines.  Pour into the crust and smooth out the top.  Sprinkle with the remaining nectarine, and press down into the cream filling.  Sprinkle with the crumble topping. Place in the fridge, and let the pie sit in the fridge for 1 hour to allow flavor to develop and filling to set and then serve!


  1. This looks heavenly! I don't have access to fresh young coconut meat. Can I substitute something else?

    1. Thank you :)! 3 cups raw cashews, soaked 4 hours and drained.