You are not going to want to share this. Seriously, you’ll eat the entire thing in one sitting if you had no self-control.
Eh, that is a good enough introduction.
INGREDIENTS
1 1/2 cup cherries, fresh, pitted
1 1/2 cup blueberries, fresh
1/2 cup almond meal
1 cup unsweetened organic coconut flakes
2 tsp cinnamon
1/2 tsp salt
1/2 cup coconut oil (melted if it isn’t already in liquid form)
1/4 cup Grade B maple syrup
1 tsp vanilla
DIRECTIONS
- Pre-heat oven to 350°
- Grease 8×8 inch baking pan with butter. Mix the cherries and blueberries in the pan.
- In a mixing bowl stir together dry ingredients and then mix in the wet ingredients.
- Spread the crumble mixture on top of the berries.
- Bake for 15-20 minutes or until the top is slightly browned.
I served this (to myself cause I’m not sharing) with some coconut milk whipped cream (chill 1 can coconut milk over night, scoop out solid top layer, beat with hand mixer for 2 minutes, add 2 TBS honey, beat again, eat).Store covered in refrigerator. That’s if you have any leftovers.
Feel free to use equal parts of any berries you like. Frozen will work well too. If you want a more berry-y crumble, increase each to 2 cups. I find 1.5 -2 cup ratio works well in an 8×8 dish.
Enjoy!
This was really yummy. I ate leftovers for breakfast. I used frozen berries so it took mine about 40 minutes to brown. The coconut whipped cream didn’t work out for me so I just spooned some coconut milk over the top instead.
I am glad you liked it! Good to know about the frozen berries and timing. Sorry the coconut whipped cream didn’t work out, coconut milk works just as well! I bet it would be really good with some coconut manna/coconut cream too.
I have some coconut manna in my pantry that I didn’t even think about using! (I actually haven’t used it for anything yet except off a spoon.)
I put it on some baked squash and drizzle maple syrup and cinnamon on it. So good!
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