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.

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.

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.

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.

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.

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.

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

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

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.

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

Divide the berries between the four ramekins.

Top each ramekin with a generous amount of the 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.

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