Los Angeles. Sure, the city has its share of fake stuff (boobs come to mind). But we also know how to keep it real in La-La Land. Especially when it comes to eatin’. We told you that we’d be sharing a few dessert recipes. Well, here’s one that’s fairly healthy (healthy as defined as not fake, but oh-so natural!). This may be classified as a sweet treat, but every ingredient is the real deal, even the ice cream.
For the Ice Cream:
2 peeled ripe bananas, sliced into ½-inch thick rounds and frozen
¼ cup almond milk
½ vanilla bean, scraped
For the Crumble:
Coconut oil for greasing
½ cup spelt flour
¼ cup almond flour
2/3 cup sliced almonds, lightly toasted
½ cup organic rolled oats
¼ teaspoon fine sea salt
1 cup organic cane sugar, divided
1/3 cup unsalted butter, melted (preferably organic, grass fed)
1 tablespoon cornstarch
1 teaspoon lemon zest
2 pounds mixed seasonal fruit (we used blackberries, blueberries, raspberries and roughly chopped strawberries)
Make the ice cream:
Place the frozen bananas, almond milk and vanilla bean scrapings in a food processor and blend until they are the consistency of soft serve ice cream. Add more almond milk, one tablespoon at a time, if needed. Transfer to a bowl, cover with plastic wrap and freeze until ready to use.
Make the Crumble:
Preheat oven to 375ºF. Grease a 9-inch or 10-inch deep-dish pie plate with coconut oil.
In a medium bowl, mix together the flours, toasted almonds, oats, salt and ½ cup of sugar. Add the melted butter and stir until thoroughly combined. Set aside.
In a separate bowl, whisk together the remaining ½ cup sugar, cornstarch and lemon zest. Add the fruit and fold gently with a rubber spatula. Spread the fruit in the greased pie plate and then evenly spread the crumble mixture on top. Bake the crumble until the fruit mixture is bubbling and the crust is golden brown, 35-45 minutes. Allow the crumble to cool for about 15-20 minutes before serving.
Serve with banana ice cream on top!