Healthy Signature Summer Crumble Recipe

When it comes to healthy summer desserts, you have to go with fruit. Not only are the majority of fruits the least expensive they'll be all year, but they taste amazing. But not everyone is cool with a big bowl of nature's candy and calling it a day. That's when it's time to get creative:

How to Use Fruit as Dessert This Summer

• Re-think shape: Watermelon cakes are the big thing right now. You can also use cookie cutters to cut shapes and skewer them or arrange it in a rainbow. 
• Grill to enhance: Grilling fruit brings out the natural sweetness (Seriously, fruit is really sweet if you're not used to processed sugar in everything!). That's why we grilled peaches for our Southern Weddings photoshoot the other week. 
• Top with fruit: Those schaum tortes/pavlovas are begging to be topped with heaping spoonfuls of fruit.
• Freeze it: Puree, pour into popsicle molds. You're done. Make my berry rosewater version, my strawberry balsamic, basil pistachio or creamy raspberry. 
• Use fruit as the base: Here's where the crumble comes in! Toss fruit with citrus zest or even rosewater, add cinnamon or vanilla or even nutmeg. Top it with a crispy crumbly coating of oats, flax, whole wheat flour and a little butter and brown sugar. Oh...and you can totally eat it for breakfast the next day with greek yogurt. 

Here's a little scoop of the crumble I made this weekend. I set up a styled photo and Instagram station for guests because who DOESN'T love to shoot fruit? Guests also went home with these handy recipe cards (Thanks to the husband for his watercolor skills! He's good at everything artsy. Isn't it annoying and wonderful?)

And now you have everything you need to get crumblin'! I'll put up the recipe for coconut cream and vegan pudding topping soon!

I also want to add it's super easy to make a gluten free version! Replace the whole wheat flour with about 8 medium/large gluten free crackers that you've put through a coffee or spice grinder.