- 13 oz blueberries (370 g)
- 2 teaspoons of lemon juice (10 ml)
- 1/2 teaspoon of cinnamon powder (1 g)
- 1/2 teaspoon of vanilla extract (3 ml)
- 3 tablespoons of cassava flour (23 g)
- 3 tablespoons of coconut flour (21 g)
- 1 1/2 tablespoons of coconut oil, solid (23 ml)
- 3 tablespoons of shredded coconut (15 g)
DESCRIPTION: This sweet treat is rich in coconut flavor. Serve it for dessert or a luxurious weekend breakfast.
Crumbles originated in Britain during World War II, as rationing forced cooks to get creative. As you can imagine, a typical pie demands a lot of flour – the crumble was how bakers responded to the challenge.
While crumbles can be savory or sweet, sweet varieties such as this AIP blueberry coconut crumble are far more common. A crumble consists of baked fruit (often sweetened) topped with some combination of flour, oats, nuts, butter, and sugar.
- Preheat the oven to 350°F (180°C).
- Mix the blueberries, lemon juice, cinnamon, and vanilla together in a bowl. Gently crush some of the blueberries with the back of a fork. Put blueberry mixture into an ovenproof dish and place in the oven for 15 minutes.
- Meanwhile, combine the flours. Cut the solid coconut oil into small pieces and add to the flours. Rub the mixture until it resembles breadcrumbs. Stir in the coconut.
- Scatter the mixture over the baking blueberries and continue cooking until golden and crispy.