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
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.