Blackberry Coconut Macadamia Crumble

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20160317_215826

My picture does not do this dessert justice. It was fantastic! My friend Lisa made this for book group, and this gets a 9. I would serve it for sure with vanilla ice cream.

  • 2 teaspoons coconut oil, melted this was for greasing the ramekins, which I would personally leave out
  • 5 cups blackberries She did some raspberries as well, and I would absolutely do mixed berries. I think a mix of blueberries, raspberries, and blackberries would be ideal.
  • 1 tablespoon sugar
  • 1 tablespoon all-purpose GF flour
  • 1 cup gluten free rolled oats
  • 1 cup shredded unsweetened coconut
  • ¼ cup sugar I would reduce this a slight bit, especially if you use sweetened coconut
  • ½ teaspoon salt
  • ½ cup coconut oil, melted
  • 1 cup toasted macadamia nuts

 

For directions, please click link below:

http://heatherchristo.com/2014/08/05/blackberry-coconut-macadamia-crumble/

 

Essentially you toss the berries with 1 T. flour and 1 T. sugar. Then you put the oats, coconut, sugar and salt in a food process and pulse it. Add the coconut oil and keep pulsing a few times until it gets crumbly. You add the whole nuts and just pulse until they break up a bit. You put a slight bit of filling at the bottom, add the berries, and then put the rest on top. You can put this in like an 8x8 dish or do 4 separate ramekins, and you bake at 375 until the filling bubbles, about 30-45 minutes.

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