Pumpkin Pear and Plum Crumble
This week I set an intention to strengthen my practice of listening to my body. She speaks from a place of deep knowing of what she needs to be whole, nourished and vibrant. I woke up this morning and offered gratitude for her health and strength. Throughout my day as I drank water I visualized it cleansing and purifying her. And this evening, when selecting ingredients to create my potluck dish, I tuned into her wisdom. We ended up selecting a 100% local and seasonal dish. Eating with the seasons makes me feel well because my body is getting what she needs on a deep evolutionary level - cleansing and light foods in the spring/summer and hearty and rich foods for the fall/winter. Seasonal eating also is an expression of support for truly local food and more sustainable environments, aligning with farmers who are rotating their crops to help regenerate the soil. It's also an act of rebellion against the belief that we should have access to tomatoes and cherries year round - and the supermarket chains and chemical fertilizers that support these desires. To summarize, today my body said "Feed me local fall foods!" And so I did.
This crumble is both savory and sweet, a celebration of fall colors and freshly picked ingredients. The pumpkin came from one my local organic favorites - Farmer Leo's. I picked the pears and plums myself at O'Dell's Organic Orchard just outside Julian, California. And the raw goat cheese was handmade by a dear friend from her backyard flock.
gluten free pumpkin pear and plum crumble
- YIELD: 6 Servings
- PREP: 10 mins
- COOK: 20 mins
- READY IN: 30 mins
This quick and easy crumble is a celebration of fall colors and seasonal eating. Serve as a savory side dish or lightly sweetened dessert.
- 1/2 medium-large organic pie pumpkin
- 20 small organic French plums
- 3 organic pears
- 1/4 cup organic cashew meal
- 1 tsp organic cinnamon
- 1/2 tsp organic nutmeg
- dash organic cayenne
- 1 Tbsp organic maple syrup
- 2 Tbsp organic pastured butter
- 1/4 cup plain goat cheese raw preferred
- Cut pumpkin in half, scoop out seeds, and reserve half of the flesh for later. Cut the flesh into 2 inch slices, lay on baking stone, and roast in oven at 375 degrees for 30-45 minutes, until soft. Let cool.
- Use a paring knife to remove skin from roasted pumpkin, then cut into 1/2 inch cubes. Core, pit and cut pears and french plums into 1/2 in cubes as well. Layer to cover the bottom of a 10" cast iron skillet.
- Evenly sprinkle fruit with cashew meal and spices. Drizzle with maple syrup and cover with small slivers of butter. Crumble goat cheese evenly on top.
- Bake uncovered at 400 degrees for 20-25 minutes. Scoop to serve.