A Fruit-Based Dessert: Coconut Nectarine Crumble

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

I bought a bunch of nectarines from the farmers’ market and they needed eating! “Crumble” anything is always a winner with me so I made a healthy version. It’s so easy too. Just mix fruit, nuts and some coconut and you have a healthy crumble. You can use frozen fruit or any fruit that is in season such as apples, pears, peaches, berries, mango or strawberries. Who said dessert can’t be filled with nutrients?!


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  • 3 large nectarines, sliced
  • ½ fresh lemon, squeezed
  • ½ cup (65 g) brazil nuts
  • ½ cup (50 g) pecan nuts
  • ½ cup (45 g) shredded coconut
  • 1 cup  (140 g) almond meal
  • 1 tsp cinnamon
  • pinch of sea salt
  • 3 tbsp coconut nectar (see substitutions)
  • ¼ cup (60 ml) coconut oil, melted
  • 1 tsp vanilla extract



  1. Preheat oven to 350 F (180 C).
  2. To slice the nectarine, cut the nectarine around the seed with a knife then twist the nectarine apart then cut it again in half then twist the remaining nectarine off the seed. Slice the nectarine into slices about ½ inch (1 cm).
  3. Place the sliced nectarines in a baking dish then pour then lemon juice over the fruit.
  4. Chop the nuts up or crush them by placing them under a tea towel and hit them with a meat mallet or a rolling pin.
  5. Mix the nuts, coconut, almond meal, cinnamon and salt in a bowl then add the remaining wet ingredients and mix well until a nice crumble forms.
  6. Pour this crumble mixture over the sliced nectarines then cover with foil.
  7. Bake in the oven for 20 minutes then remove the foil and bake for a further 10-15 minutes or until a nice brown crumble forms.
  8. Serve warm with coconut yogurt or organic Greek yogurt.


  • Nectarine – peach, apple, pear, mango, blueberries, raspberries, strawberries
  • Nuts – interchange with any nut you desire such as macadamia, cashew, almonds, or walnuts
  • Almond meal – macadamia meal, hazelnut meal
  • Coconut nectar – honey, maple syrup, Stevia

Prep time: 20 minutes

Cook time: 35 minutes

Total time: 55 minutes

Servings: 12

  • Nutrition per serving:
  • Calories200
  • Fat17g
  • Saturated Fat6g
  • Cholesterol0mg
  • Sodium55mg
  • Carbohydrates11g
  • Fiber3g
  • Sugars7g
  • Protein 4g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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