coconut-flour apricot-pear crumble

Fresh out of the oven!

We've had a long bout of bronchitis passed around among the four of us, and now that we're looking at it from a different angle (not a completely well angle, but a we-have-slightly-more-energy-angle), I actually remembered that I have a food blog. {Hello, Mamatouille! I've missed you, girlfriend.}

This is a Mamatouille original, concocted in love and in dessert-longing. 

You'll need:

• a 15-oz. (425-g) can each of apricots and pears (or fresh, if you've got them), and save the apricot juice for later 
• a splash of lemon juice
• 3 eggs, beaten
• 1/4 cup coconut flour, sifted
• 1/4 cup oats
• 1/4 cup brown sugar (I used Okinawan "black" sugar)
• 3 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon nutmeg
• 1/4 cup chopped walnuts

Do this:

Preheat your oven to 350 F/170 C.

Chop the fruit with tender loving care, popping the occasional apricot treat into your happy gob. Chef's perks.

Grab an 8x8-inch pan, metal or glass, and place the fruit randomly and beautifully in the bottom. Sprinkle some lemon juice over all (just enough to add a bit of tang but not enough to make some kind of funky chunky lemonade).

In a big mixing bowl, beat your eggs with the vanilla extract and melted butter or coconut oil, then stir in the sifted coconut flour, oats, brown sugar, spices, and walnuts.

It will get hard to stir pretty quickly (coconut flour tends to do that), but don't worry. Blend as best you can and then dollop it on the fruit.

Bake approximately 25-30 minutes, until everything is bubbly and browning. Watch carefully to make sure it doesn't go beyond tan to blackened.

Sprinkle with a little of the reserved apricot juice if you so desire.