4 Serves
35 Mins
Preheat your oven to 180°C.
In a mixing bowl, combine the blueberries, lemon juice, cinnamon, and vanilla. Use a fork to gently crush a portion of the blueberries to release their juices.
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Vitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
9 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
107 mg / 4,700 mgSodium
15 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
15 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Transfer the blueberry mixture into an ovenproof baking dish and bake for 15 minutes.
While the fruit bakes, combine your chosen flour with the solid coconut oil in a bowl. Use your fingers to rub the fat into the flour until the mixture resembles coarse breadcrumbs.
Stir the shredded coconut into the flour mixture, then scatter the crumble topping evenly over the hot blueberries. Continue baking until the top is golden brown and crispy.
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