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Late-Summer Fruit Crumble {vegan & grain-free}

21 September

Hull Pie Text

Last week, awesome GRUB follower Jen commented on the blog that she’d like more Real Food dessert recipes with fruit and no refined sugar {yes, we take requests!}.

Well, it just so happens that I had bought a pound of Muscadine grapes at the farmers’ market, and discovered that they are no fun to munch on {maybe it’s one of those Southern things you have to get used to?}. But if you know me {or have read this Waste Not blog post}, you know that I wasn’t about to send those grapes to the compost, so I turned to my friend Elena {of the amazing Biscuits and Such blog}, and she said 4 simple words: “Make a hull pie!”

If you’ve never had a Muscadine grape, they taste a lot like Concords, but much bigger and firmer {and I think the skin is tougher}. Grape pie did not sound particularly delicious, and who wants to make a pie crust? {Not me.}   So, full of skepticism, I cooked down those enormous grapes, picked out the seeds, and devised a Real Food Hull Crumble.

And it blew my mind! Score one for weird-sounding, Southern cooking {and Elena’s ideas}. The grapes are tart and sweet, which means they need very little added sweetener {I used coconut sugar, but honey would work well, too }.

The almond meal makes it more like a pudding, but it also adds protein & fat, which makes this
a good cold breakfast, too.

From a nutritional stand-point, it’s important to remember that sweet desserts should be a treat, not a daily occurrence. Sugar is addictive, the more sweetness we taste, the more sweetness we want. Americans today eat an average of 140 POUNDS of sugar per year, to the detriment of our health and quality of life {refined sugar and carbohydrates are the leading causes of obesity, Type II Diabetes, and heart disease}. Even with natural sweeteners, like coconut sugar, honey and maple syrup, we need to consume less-than-moderate amounts in order to keep our pancreases, livers and adrenal glands in good shape.

But what is nutrition without joy?

No freaking fun, and no way to build a life of pleasure and health. For me, the joy came in using a new fruit in a new way, plus watching my daughter’s joy of eating without ruining it with a melt-down or freak-out from sugar and chemicals. That’s pretty sweet.


Late-Summer Fruit Crumble {aka: Hull Pie}

IngredientsFullSizeRender 6
1 lb Muscadine grapes {Concords would probably work, too}
2 Tb arrowroot powder
2 Tb coconut sugar {or 1 Tb honey}
¼ tsp sea salt
2 tsp fresh lemon juice

1 Tb solid coconut oil or butter
4 Tb almond meal
1 Tb coconut sugar
½ tsp cinnamon
4 Tb pecans, chopped


  1. Wash grapes and place in a small saucepan, covered, over medium-low heat. Once they’re warmed, press them with the back of a wooden spoon to encourage them to break open – as they continue to heat up they’ll start releasing their juices and breaking open, keep gently encouraging this with occasional pressing. Turn heat down to low, and let the grapes simmer for 5 – 10 minutes, covered. Once they’re a thick, liquefied mess, remove from heat.
  2. Preheat oven to 350.
  3. Once the grapes are cool enough to touch, pick out the large seeds. Put the grape goo, including the skins, into a bowl, and add the remaining Filling ingredients.  Mix together until incorporated, then pour into a small baking dish {I used a 6” round dish}.
  4. In another small bowl, mix the Crumble ingredients, using a fork or your fingers to incorporate the oil {or butter, if using}, then sprinkle over the filling.
  5. Bake for 20 minutes, or until the edges are golden. Serve in bowls {it’s gooey!} with a dollop of whipped cream {or yogurt, if it’s breakfast}.




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Liz Flint-Somerville, Nutritional Consultant

Liz was a partner in Grub for 3 amazing years and helped author many of our most beloved recipes and posts. She is now dedicating her time to caring for her family, writing poetry, and continuing to cook delicious Real Foods.

2 Responses to “Late-Summer Fruit Crumble {vegan & grain-free}”

  1. Jen September 22, 2015 at 6:01 pm #

    Thanks for the new grape recipe. My parents have grapes so I will try this soon! I tried the Buckwheat breakfast pudding and LOVED it! I have to admit I was skeptical because I do not love buckwheat flavor but had a bag of buckwheat on my shelf that needed to be eaten. Thank you for giving me a fun, easy and delicious way to use it. I will now buy it and make this treat! My youngest loved it as well. It definitely will go into my recipe box!

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