Blueberry Coconut Crumble

Blueberry Coconut Crumble

Filling:

  • 4 cups blueberries

  • 2 tsp arrowroot starch (This acts as a thickener for the blueberries and their juice, but if you don’t have it, don’t stress it. You can easily make without!)

  • 1 T lemon juice

  • 1 tsp vanilla extract

Topping:

  • 1/2 cup almonds

  • 1/4 cup coconut

  • 1/2 cup walnuts

  • 1/2 tsp cinnamon

  • 2 T coconut oil

  • 1 T honey or maple syrup


Place blueberries in a square or round baking dish. Sprinkle with arrowroot starch powder, lemon juice and vanilla extract. Mix with hands to fully incorporate into berries.

Prepare the topping. Put almonds and dried coconut into a food processor and grind to a fine meal. Then add remaining ingredients (walnuts through honey/syrup) and pulse to combine until crumbly.

Sprinkle topping evenly over berry mixture.

Bake at 375 degrees for 25 minutes, or until top is brown.

Allow to cool for 20-30 minutes before serving, so blueberry mixture can thicken.

Serve with yogurt (grass fed, coconut or almond) for breakfast!