Latest recipes

Citrus Crumble with Coconut and Nuts

Citrus Crumble with Coconut and Nuts

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


  • 2 teaspoons virgin coconut oil, melted
  • 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

Recipe Preparation

  • 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.

  • 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.

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

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

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

Reviews Section

Watch the video: How to use almond butter (July 2021).