Think apple crumble but better with soft and juicy starfruit and pecans. Together they make this tropical dessert taste out of this world. Top with some dairy-free ice cream or coconut whipped cream for a sumptuous dessert. 

Starfruit filling

8 starfruit, thinly sliced

1 lime, juiced

1/4 cup raw sugar cane 

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

Crumble topping

1 cup coconut or almond flour 

3/4 cup rolled oats

1/2 cup raw sugar cane 

1/2 cup chopped pecans

1 teaspoon ground cinnamon 

1/4 teaspoon salt

1/2 cup coconut oil or vegan butter, melted

Preheat oven to 375°F.

Place the sliced starfruit in a large bowl and toss with lime juice, sugar, cinnamon and salt. Transfer to a lightly oiled 9” × 13” deep baking dish.

To make the topping, place the flour in a large bowl and add rolled oats, sugar, chopped pecans, cinnamon, and salt. Mix well. Add melted coconut oil or vegan butter and combine well.

Spoon the crumble onto the starfruit filling, pressing slightly. Bake 40-45 minutes or until the top is brown and the fruit is bubbling up through the sides.

Serves 8