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blueberry coconut crumble

It’s that time again – dessert time! I like to cook and bake with what fruits and vegetables are in season. The seasonal fruits and vegetables are usually more flavorful, richer in color/vitamins, and less expensive! The berries this summer have been phenomenal. As a finishing touch to the dinner I served my friends of Roasted Whole Herb Chicken, Zucchini Pasta, and Sautéed Merlot Mushrooms, I created this beautiful baked crumble.

I recently couldn’t pass up blueberries in the grocery store, so that’s what I used! I mixed blue berries with local raw honey and cinnamon and then topped with a dry crumbled mixture of almond meal, coconut flakes, more cinnamon, and chopped pecans. I popped the dish in the oven just as we were sitting down to eat our main meal – this way, it’s finished and perfectly warm when you are ready for something sweet.

blueberry coconut crumble

serves 6


1 ½ cups fresh blueberries

½ cup unsweetened shredded coconut

½ cup almond meal

1 T raw local honey

2 t cinnamon

1 lemon juiced

1 T chopped pecans


Preheat your oven to 375 degrees and set a pie dish aside (you can use any baking dish you have – metal and ceramic work just fine they just have slightly different cooking times).

After washing your blueberries, mix them with the honey, 1 t cinnamon, and lemon juice.

Pour the blueberry mixture into the baking dish and set aside.

Mix your dry crumble topping by adding the shredded coconut, almond meal, and the remaining t of cinnamon together.

Evenly sprinkle this dry topping over the blueberries.

Top the whole thing off with a sprinkling of chopped pecans and place in the oven for approximately 15 minutes.

Let cool for a few minutes then serve and enjoy!

Time: ~5 min prep, ~15 min cook

2 Comments Post a comment
  1. This looks so amazingly good –cough–I want some–cough–

    August 5, 2011

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