blueberry coconut crumble



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!