A little dessert never hurt anyone.... so go ahead, reward yourself with a Triple Berry Coconut Crumble. Portioned into mason jars, you can make these ahead of time and freeze, take one out and warm it in the microwave or oven for a small sweet treat. Enjoy!⠀
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Triple Berry Coconut Crumble⠀
8 servings⠀
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2 cups fresh or frozen blackberries⠀
2 cups fresh or frozen raspberries⠀
2 cups fresh or frozen blueberries⠀
Juice and zest of 1 lemon (about 3 tablespoons juice)⠀
¼ cup Aunt Patty’sⓇ Coconut Sugar⠀
¼ cup cornstarch⠀
½ teaspoon fine sea salt⠀
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For topping:⠀
¾ cup coconut flour⠀
½ cup coconut flakes⠀
½ cup Aunt Patty’sⓇ Coconut Sugar⠀
½ teaspoon fine sea salt⠀
½ cup Aunt Patty’sⓇ Virgin Coconut Oil, melted⠀
¼ cup minced candied ginger⠀
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Vanilla ice cream for serving, optional⠀ .⠀
Directions:⠀
1. Preheat oven to 350℉. Have ready 8 wide-mouth ½-pint glass canning jars.⠀
2. In a large bowl, toss together blackberries, raspberries, blueberries, lemon juice and zest, coconut sugar, cornstarch, and salt. Divide mixture between jars and place jars on a baking sheet. Bake fruit for 20 minutes or until starting to bubble.⠀
3. Meanwhile, in a medium bowl, stir together coconut flour, coconut flakes, coconut sugar, and salt. Stir in coconut oil until mixture is crumbly, then stir in ginger. After baking fruit, divide crumble mixture between jars.⠀
4. Return crumbles to oven and bake until topping is golden, about 15 minutes more. Cool slightly, then serve with ice cream, if desired.⠀
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