Blueberry Coconut Crumble

Gluten free, grain free, refined sugar-free, vegan

blueberry coconut crumble recipe

As a nutritionist, I work with many of my clients on how to reduce their intake of sugar. This takes some encouragement, as most people are loath to give it up. Sweet stuff tastes good.

But as I discuss in Fueled+Fit, my 3 week online nutrition and lifestyle program, cutting out refined sugars and sweeteners doesn’t have to be a joyless endeavor. You can have your cake and eat it, too!

(Or, in this case, 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
  • 2 T honey or maple syrup
  • 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, honey/syrup 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.

Serving suggestion: Top with coconut cream as a dessert, or grass-fed yogurt for breakfast. Makes a great oatmeal topping, too!

3 thoughts on “Low Sugar Blueberry Coconut Crumble

  1. This looks great. I have been eating more of the classic kind of foods this summer since we’ve been hosting so many parties. Looks would fit in well for our next shindig. Thanks!

Thoughts?