Blueberry Stone-Fruit Crumble

Yield: 4 servings
Calories: 447
Theme: Breakfast
Rating:  This recipe has not been rated
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Ingredients

  • 3/4 cup almond meal
  • 1/4 cup coconut nectar granules
  • 2 tbsp coconut oil
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 3/4 cup coconut flakes
  • 2 cups blueberries
  • 2 peaches
  • 2 nectarines

Directions

1. Mix all ingredients except for fruit and coconut flakes together in a medium bowl. Add the shredded coconut and combine well. 

 
2. Cut the peaches and nectarines into slices and add to the baking dish. Add the blueberries. Add the crumbled topping, spreading in an even layer.
 
3. Bake at 375 degrees F for 25-30 minutes, or until top is well browned and fruit is juicy and well cooked.

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