Seasonal Fruit Crisp with Macadamia Nut Topping

Recipe makes 8 to 10 portions

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Ingredients + Cooking

1 ½ pound seasonal fruit such as pineapple, apples, mango or bananas

2 Tb. Brown Sugar

1 Tb. Cornstarch

½ cup Raw Macadamia Nuts, chopped

¼ cup Rice Flour

¼ cup Gluten Free Flour

½ cup Brown Sugar

1 tsp. Ground Cinnamon

½ tsp. Ground Nutmeg

½ tsp. Kosher Salt

4 Tb. Butter, cut into small pieces and chilled

In a mixing bowl toss together the fruit, chocolate, 2 tablespoons of brown sugar and the cornstarch.  Spread the fruit mixture into a baking dish or individual ramekins. 

In a food processor, combine the nuts, flours, remaining ½ of brown sugar, cinnamon, nutmeg and kosher salt. Run the processor for about 20 seconds to finely grind the ingredients.  Stop the processor, open the top and scatter the butter over the mixture.  Close the processor lid and pulse the cutting blade for 6 to 8 times until mixture is coarse grain texture.  Scatter the crisp topping over the fruit in the baking pan.  Bake the crisp at 375F convection for 15 to 25 minutes until the topping is golden and filling is bubbling.

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