This delightful dessert (or breakfast!), free of refined sugar, is
inspired by my childhood visits to my grandfather's house.
Blackberries are forever my favorite fruit, as I have fond memories of eating them fresh off the bushes at my Papa's house. While nothing compares to eating them directly from the source, this beautiful little crumble holds a ton of fresh blackberry flavor.
I decided to experiment by adding some coconut yumminess, and boy was I supremely happy with how this came out--it is delicious!
Something about the crispiness of the oat crust & the subtly sweet juiciness of the berries, married with the toastiness of the coconut, transports me to warm, carefree days. I sure hope it does you, too...
Blackberry & Coconut Oat Crust Crumble (Gluten Free, Vegan)
2 cups fresh or frozen blackberries
1 tbs coconut milk
2 tsp unsweetened shredded coconut
1 tsp maple syrup
1 tsp vanilla extract
1 cup rolled oats (I use Bob's Red Mill)
3 tbs almond meal/flour (I use Bob's Red Mill)
1 tbs unsweetened shredded coconut
1/8 tsp sea salt
1/2 tsp ground ginger
3 tbs coconut oil, melted
3 tbs maple syrup
+1 tsp unsweetened shredded coconut for sprinkling on top
Preheat oven to 350°F.
In a 8" pan or dish, combine your filling ingredients & toss to evenly distribute.
In a large mixing bowl, combine oats, almond meal, coconut, salt & ginger. Stir to combine. Pour in your coconut oil & maple syrup then use your hands to mix until all is evenly combined.
Pour your topping over your filling & spread & press down using your fingers until all is uniform. Sprinkle 1 tsp of coconut evenly over top.
Bake for 40 minutes, or until juices are bubbling up sides & top is beginning to brown.