Blackberry Coconut Macadamia Crumble

Blackberry Coconut Macadamia Crumble

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I went back to the gym for the first time since before Greece. Blech- it was so brutal. I am still having trouble walking. But the bright spot is that a friend of mine there gave me a gift of some of the most gigantic beautiful blackberries ever the other day. I couldn’t believe their size or how incredibly sweet they were- handpicked for sure.

Blackberry Coconut Macadamia Crumble

I feel like I have been slacking on the desserts lately, so I thought that the least I could do was make a wonderful dessert recipe for you guys, and share the actually baked goods with my family and the friend that gave me the berries in the first place.

Blackberry Coconut Macadamia Crumble

It’s obviously hard to screw up with berries that magnificent, but I tried my hardest to come up with something that would compliment them and contrast with their very natural sweetness.

Blackberry Coconut Macadamia Crumble

Rummaging through my pantry, I mean my moms- we are still here, I found my answer. One of my kryptonites. Toasted, salted Macadamia Nuts. OMG. They are just so good. And I can’t believe how rich and salty and buttery they are- I feel like they probably take the cake in the nut department- at least if you were to ask me. I also love how places like Trader Joes have made them less expensive and more accessible than they used to be. Plus, you only need a cup for this whole recipe to add incredible flavor, texture and decadence.

Blackberry Coconut Macadamia Crumble

The nuts were a natural pairing with shredded coconut and coconut oil and combined with rolled oats they turned out a perfect crumbly golden topping for this dessert. Perfect for dessert this summer! Also a note that I include in the recipe below. I made these in individual 4 inch ramekins, but you could also easily make this in an 8×8 baking dish.

 

Ok, to make this Blackberry Coconut Macadamia Crumble, this is what you do:

Preheat the oven to 375 degrees.

Blackberry Coconut Macadamia Crumble

Greases four 4-inch ramekins with the 2 teaspoons of melted coconut oil. Place them on a sheet pan and set aside.
In a medium bowl, very gently toss the fresh blackberries with the 1 tablespoon of sugar and the one tablespoon of flour. Set aside.

Blackberry Coconut Macadamia Crumble

In the bowl of a food processor, add the oats, coconut, sugar and salt, pulsing until well combined.

Blackberry Coconut Macadamia Crumble

Add the coconut oil and pulse a few times until the mixture looks crumbly.

Blackberry Coconut Macadamia Crumble

Add the whole toasted macadamia nuts and pulse just a few times until the macadamia nuts are barley chopped up and integrated into the crumble.

Blackberry Coconut Macadamia Crumble

Place a spoonful of filling on the bottom of each ramekin.

Blackberry Coconut Macadamia Crumble

Divide the berries between the four ramekins.

Blackberry Coconut Macadamia Crumble

Top each ramekin with a generous amount of the crumble.

Blackberry Coconut Macadamia Crumble

Bake the crumbles at 375 degrees for 30 minutes until the blackberries are bubbling and the crumble topping is golden brown. Let cool slightly before serving.

Blackberry Coconut Macadamia Crumble

**This could also be made in an 8×8 baking dish instead of individual ramekins.

Recipe: Blackberry Coconut Macadamia Crumble, (gluten free and vegan)

Ingredients

  • 2 teaspoons coconut oil, melted
  • 5 cups blackberries
  • 1 tablespoon sugar
  • 1 tablespoon all-purpose GF flour
  • 1 cup gluten free rolled oats
  • 1 cup shredded unsweetened coconut
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ cup coconut oil, melted
  • 1 cup toasted macadamia nuts

Instructions

  1. Preheat the oven to 375 degrees.
  2. Greases four 4-inch ramekins with the 2 teaspoons of melted coconut oil. Place them on a sheet pan and set aside.
  3. In a medium bowl, very gently toss the fresh blackberries with the 1 tablespoon of sugar and the one tablespoon of flour. Set aside.
  4. In the bowl of a food processor, add the oats, coconut, sugar and salt, pulsing until well combined.
  5. Add the coconut oil and pulse a few times until the mixture looks crumbly.
  6. Add the whole toasted macadamia nuts and pulse just a few times until the macadamia nuts are barley chopped up and integrated into the crumble.
  7. Place a spoonful of filling on the bottom of each ramekin.
  8. Divide the berries between the four ramekins.
  9. Top each ramekin with a generous amount of the crumble.
  10. Bake the crumbles at 375 degrees for xx minutes until the blackberries are bubbling and the crumble topping is golden brown. Let cool slightly before serving.
  11. **This could also be made in an 8×8 baking dish instead of individual ramekins.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

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12 Comments

  1. Jenny Flake says:

    Drool fest over here, these look amazing Heather! xo

  2. What great friends! I like how you put some of the crumble at the bottom of the ramekin.

  3. Naomi says:

    I love blackberries, and this crumble is such a great way to enjoy them.

  4. marla says:

    LOVE this crumble & wish I had this for breakfast & dessert :)

  5. Wow! I’ve been looking for a gluten free crumble recipe! This looks beautifully summery and delicious!

  6. Loving this! I have been picking so many blackberries around my house the past couple weeks. They are amazing! Can’t wait to try this!

  7. Loving literally every crumb of this, Heather! That deep rich color is marvelous and the coconut macadamia topping..like, are you kidding me?! So awesome!!

  8. oh my gawd, yes to this crumble!!! love the toasted, salted macadamia nuts. OMG. yes!!

  9. I always make my crumbles and crisps gluten free and vegan and no one ever knows the difference. This looks incredible! My dad always picks blackberries for me, but they are over a month late this year. I hope they are ripe soon!

  10. Double crumble is the bomb! High Five!!