Cherry & Blueberry Crumble

Posted on Posted in Easy Treats

You are not going to want to share this. Seriously, you’ll eat the entire thing in one sitting if you had no self-control.

Eh, that is a good enough introduction.


1 1/2 cup cherries, fresh, pitted
1 1/2 cup blueberries, fresh
1/2 cup almond meal
1 cup unsweetened organic coconut flakes
2 tsp cinnamon
1/2 tsp salt
1/2 cup coconut oil (melted if it isn’t already in liquid form)
1/4 cup Grade B maple syrup
1 tsp vanilla


  1. Pre-heat oven to 350°
  2. Grease 8×8 inch baking pan with butter. Mix the cherries and blueberries in the pan.
  3. In a mixing bowl stir together dry ingredients and then mix in the wet ingredients.
  4. Spread the crumble mixture on top of the berries.
  5. Bake for 15-20 minutes or until the top is slightly browned.
I served this (to myself cause I’m not sharing) with some coconut milk whipped cream (chill 1 can coconut milk over night, scoop out solid top layer, beat with hand mixer for 2 minutes, add 2 TBS honey, beat again, eat).Store covered in refrigerator. That’s if you have any leftovers.
Feel free to use equal parts of any berries you like. Frozen will work well too. If you want a more berry-y crumble, increase each to 2 cups. I find 1.5 -2 cup ratio works well in an 8×8 dish.