Sunflower Seed Fruit Crumble (grain-free!)

Peach Pear Crumble

I love fruit crumbles. Or cobblers. Or fruit crisps. Or whatever the heck you want to call them. They are delicious, and I love how they straddle the seasons, being perfect for any time of year – just stick with whatever fruit is in season. While fruit isn’t really in season at all during the winter here in Canada, usually fall fruits like apples and pears have been stored and are still available from local sources.

They’re also versatile within the day, making a delicious breakfast, a great afternoon snack, and a very yummy dessert. And they’re good hot or cold, too! What a beautiful thing.

Most fruit crumble (or whatever) crusts are made with oats or flour of some sort. I’ve made this recipe completely grain-free (and therefore Specific Carbohydrate Diet friendly and paleo-diet friendly) by using ground seeds instead! You won’t miss the grains, trust me. This one is delicious.

Grain-Free Sunflower Seed Fruit Crumble


About 4 cups sliced fruit (apples, pears, and/or peaches), or however much fills your baking dish to about 2/3 full
½ cup coconut oil, softened (if you’re into butter, you could substitute for organic, grass-fed butter)

½ cup maple syrup or date sugar (or honey, but first two are preferable for baking)
¾ cup ground sunflower seeds
Spices to taste: cinnamon, ginger, nutmeg, cloves, etc. (I like to use about ½ tsp of cinnamon, ½ tsp of ginger, and a pinch of nutmeg or ground cloves.)


  • Cover the bottom of a 10” pan with whatever fruit is in season. My favourite fall combination is peaches and pears (when the peaches are just finishing up from the summer and the first fall pears are just ready).
  • Grind sunflower seeds to a rough meal. A food processor will work, as will a coffee grinder.
  • Combine softened coconut oil (if you accidentally melted it, that’s okay too!) with maple syrup or date sugar. Add in ground sunflower seeds and spices. Mix until a crumbly mixture forms.
  • Spread mixture over top of fruit and bake at 325° – 350° until fruit is tender (30 – 40 minutes).


  • Switch up the fruit you use! Tree fruit (apples, peaches, nectarines, plums, pears) work best for the base of this recipe, whether singularly or in combination, but you could add in blueberries, raspberries, strawberry slices, dried unsweetened cranberries, raisins, etc.
  • Use half and half sunflower seeds and hemp seeds for the topping.
  • Play with the spices. Try cinnamon & cloves, or ginger & nutmeg, or vanilla & sea salt, or a little bit of everything.
  • Sprinkle coconut flakes on top.
  • Serve it with fresh almond milk.

Hope you’re keeping cozy this fall and enjoying the BEAUTIFUL colours. (In case you didn’t know, fall is my favourite.)

Stay seasonal, friends!


candace -

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