This is a totally delicious breakfast, snack or dessert. Make it when plums are in season and top with ice-cream or Greek yogurt for some totally non-paleo deliciousness! 🙂

Ingredients

For the crust

• 2 cups almond meal
• 2 tablespoons coconut oil, melted
• 1 egg
• dash of salt (optional)

For the filling

• 4 cups sliced plums
• 1/3 cup coconut sugar
• 2 teaspoons arrowroot powder (I used 1 Tbsp potato starch instead since I didn’t have arrowroot powder)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon ground nutmeg

For the topping

• 1/2 cup chopped walnuts
• 1/2 cup almond meal
• 3 tablespoons coconut oil, melted
• 3 tablespoons coconut sugar
• 1/4 teaspoon ground nutmeg

Preparation

• Preheat oven to 350° F.
• Place almond meal and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball, adding a little water if necessary to make dough stick. Press dough into a 9-inch pie dish.
• Toss together filling ingredients in a bowl; arrange in pie crust and pour remaining liquid over the top.
• Stir together topping ingredients and crumble over filling.
• Bake until the filling is tender and the top is golden, 35 to 45 minutes.

Thanks PCC Natural Markets for the inspiration!