Blueberry Coconut Crumble
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.
Servings: 6 servings
Ingredients
- 1 1/2 cups fresh blueberries
- 1/2 cup unsweetened shredded coconut
- 1/2 cup almond meal
- 1 tablespoon raw local honey
- 2 teaspoons cinnamon
- 1 lemon juiced
- 1 tablespoon chopped pecans
Instructions
- 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!
Nutrition
Calories: 150kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 87mg | Fiber: 4g | Sugar: 8g | Vitamin A: 23IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg