blueberry pecan crumble

As we focus on a more cooling, calming and hydrating menu this Pitta season - I wanted to make use of the pints (upon pints) of blueberries that have been coming in droves in my farm share! The sweet, hydrating quality of these suckers pair perfectly with the cooling flavors of coconut and cardamom. This recipe is sugar free and gluten free - so you can have a guilt free finale at the end of your summer meal. Enjoy.

Prep time: 10 minutes

Cook Time: 45 minutes

Servings: 6

INGREDIENTS:

FRUIT MIXTURE:

4 cups blueberries

1 tbsp lemon juice

2 tbsp maple syrup

CRUMBLE MIX

1/4 cup coconut oil or melted cultured ghee

4 tbsp maple syrup

1 tsp vanilla extract

3/4 cup raw oats

3/4 cup oat flour (or raw oats pulsed in a blender until ground to fine powder)

1/3 tsp loosely chopped pecans

1/4 cup unsweetened shredded coconut

1 tsp cardamom

Heavy pinch of sea salt

DIRECTIONS

Preheat oven to 350. Combine all fruit mixture ingredients in a shallow baking dish.

Combine all crumble ingredients in a separate bowl until combined.

Sprinkle dry mix over the fruit mix. 

Bake for 45 minutes until oats start to lightly brown and blueberries are bubbling.

Top with a dollop of whatever suits you ... Creme fraiche, an extra drizzle of honey... And while it may not be totally Ayurvedic (shhhh, ice and frozen things in Ayurveda are typically a no-no, they can damage your digestive fire) but if you are bringing this to a party and want to do some people pleasin- a scoop of coconut ice cream on top is not going to disappoint 💕