1 tablespoon unsalted butter
1 cinnamon stick
1 star anise
1 vanilla bean, halved lengthways (or 1/2 tsp vanilla extract)
4 ripe peaches, quartered
3 ripe plums, halved
1 cup apple juice
2 or 3 sprigs fresh thyme
50 grams (3 1/2 tablespoons) cold butter, cut into cubes
50 grams (4 tablespoons) light brown sugar or 1 tablespoon honey, xylitol or alternative
50 grams (1/2 cup) almond flour or all-purpose flour
50 grams (1/2 cup) rolled oats (or coconut flour for gluten free)
50 grams (1/2 cup) chopped pistachios or pecans
1/2 teaspoon ground cinnamon
Thick cream, custard or vanilla ice cream, for serving
For a campfire friendly version, toast your crumble topping slowly in a pan over medium-low heat, and then sprinkle directly over the fruit just before serving.
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