Saturday, October 4, 2014

Blueberry, Apple and Coconut Crumble

I actually prefer to make mixed fruit cobbler or crumbles rather than a single fruit dessert.  The blueberries and Granny Smith apples, really compliment each other well.
Blueberry, Apple and Coconut Crumble
Adapted from magazine recipe

1/2         cup plus 1/2 cup superfine sugar
2/3         cup shredded coconut
1/2         stick vegan butter, melted (orig. recipe called for 1 stick, but it was all liquid)
1            cup all-purpose flour, sifted  (I used GF)
1            teaspoon vanilla extract
4            Granny Smith apples, peeled, chopped
3            cups fresh blueberries
              sprinkling of sliced almonds for the top after baking (optional)

Heat oven to 350 degrees.

Add 1/3 cup sugar, coconut, butter, and flour to a bowl and rub with your fingers until mixture resembles coarse breadcrumbs.  ***I may have added too much butter because mine looked more like batter. I think next time I wouldn’t melt the butter, just use it at room temp.  I had to add some GF oatmeal to the batter to absorb some of the liquid butter.

Place 1/2 cup sugar, vanilla, apples, and blueberries in a bowl and mix well to combine.

Sprinkle crumble mixture on top and bake 20-25 minutes or until golden.

Makes 6 servings

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