BLUEBERRY CRUMBLE

Ingredients:

(Serves about 8 People)

4 cups Blueberries

1 cup Rolled Oats

1/3 cup Maple Syrup or Honey

1/2 cup All Purpose Flour (or Almond Meal)

1/4 tsp Cinnamon

1/4 tsp Salt

3/8* cup Sunflower Seed Oil (or other oil**)

1/2 cup Coconut Flakes Unsweetened

1 cup Pecans Halved and Chopped

*3/8 cup can be measured by using 1/4 cup + 2 tablespoons

**You can use any type of cooking oil, but lighter flavored oils, like sunflower seed or grape-seed, work best. If you want to boost the coconut flavor in the recipe, you can use coconut oil as well.

Tools:

Baking Dishes that work well:

8” or 9” round

8×8” or 9×9” square

Though you can use any baking dish, pie tin, cake tin, or ramekin that can hold all of the blueberries and oat mixture.

Medium Mixing Bowl

Spoon for stirring

Chopping board*

Large Kitchen Knife*

*Ideal, not essential

Instructions:

1. Preheat oven to 350°F (175 °C). Chop the pecans. Combine the oats, pecans, flour (or Almond meal), coconut, salt, and cinnamon in a large bowl. Add the oil and maple syrup and stir until well mixed.

2. Arrange the blueberries in the bottom of your baking dish. Top with the oat mixture. Allowing some blueberries to peek through the top creates a gorgeous tan and dark purple finish. (It also makes it easier for the oats to soak up the blueberry juice). Bake for 25-35 minutes or until the top is golden brown.

To finish:

3. Let the dish cool for a minute out of the oven to let the juice set a little. Then serve hot with ice cream. (You can also serve it room temperature, but it’s not as indulgent that way.)

---

This Blueberry is Best Served Hot out of the Oven, over Ice Cream

---

Notes :

+ Alter this recipe to suit any baking dish you want. Since I normally am only making ice cream for two people, I will make a “mini-crumble” in a ramekin. The recipe is really flexible. Fill your dish with blueberries leaving some space at the top for the oat mixture. Then make enough oat mixture to top it with!

+ Precision is not necessary with the oat mixture. Add the ingredients in the quantities you like. As long as it has a loosely sticky consistency it will work well as a crust for your hot blueberries. (Most of the time, I don’t even bother measuring the ingredients. I just listen to my gut.)

+ My husband likes to add a little decadence to this bad boy by topping the hot crumble with a bit of melted butter and a dash of sugar in the last few minutes of baking to give it a sweet, golden touch.

Blueberry Crumble

Laura | Date

Prep time: 10 minutes

Baking time: 25 - 35 minutes

Total time: 45 minutes

Servings: Eight 1/2 cup servings

Level of Skill: Easy

Ingredients:

• 4 cups Blueberries
• 1 cup Rolled Oats
• 1/3 cup Maple Syrup or Honey
• 1/2 cup All Purpose Flour (or Almond Meal)
• 1/4 tsp Cinnamon
• 1/4 tsp Salt
• 3/8* cup Sunflower Seed Oil (or other oil)
• 1/2 cup Coconut Flakes Unsweetened
• 1 cup Pecans Halved and Chopped

{ *3/8 cup can be measured by using 1/4 cup + 2 tablespoons }

Instructions:

1. Preheat oven to 350°F (175 °C). Chop the pecans. Combine the oats, pecans, flour (or Almond meal), coconut, salt, and cinnamon in a large bowl. Add the oil and maple syrup and stir until well mixed.

2. Arrange the blueberries in the bottom of your baking dish. Top with the oat mixture. Allowing some blueberries to peek through the top creates a gorgeous tan and dark purple finish. (It also makes it easier for the oats to soak up the blueberry juice). Bake for 25-35 minutes or until the top is golden brown.

3. Let the dish cool for a minute out of the oven to let the juice set a little. Then serve hot with ice cream. (You can also serve it room temperature, but it’s not as indulgent that way.)

Nutrition:

(per 1/2 cup serving)

Servings: Eight 1/2 cup sized servings

Fat: 23 grams

Calories: 391

Nutrition estimated by Happyforks.com