Coconut Crumble Pie with Blueberries
This Coconut Crumble Pie with Blueberries is a versatile dessert or a weekend breakfast option. The crumble can be customized with various fruits like blueberries, mixed berries, or apples. Serve it warm with vanilla ice cream for dessert, or with thick yogurt and honey for a delicious breakfast treat.
Ingredients
- 500 g blueberries
- 1 tbsp cornstarch
- 3 dl oats (300 ml)
- 1 dl shredded coconut (100 ml)
- ½ dl pecans (50 ml)
- 3 tbsp coconut oil
- 12 fresh dates pitted
- Vanilla ice cream or yogurt for serving
- Date syrup for serving
- 1 handful pecans for serving
Instructions
- Preheat the oven to 225°C (437°F).
- Mix the blueberries with cornstarch and place them in a pie dish.
- Soak the pitted dates in hot water for 10 minutes to soften.
- In a food processor, blend oats, shredded coconut, pecans, coconut oil, and softened dates until you have a crumble texture. Add a splash of water if the mixture feels too dry.
- Spread the crumble evenly over the blueberries.
- Bake in the oven for 15-20 minutes, or until the crumble is a beautiful golden brown.
- Serve warm with vanilla ice cream, date syrup, and extra pecans. For a breakfast option, try it with thick yogurt and a drizzle of maple syrup or honey.
Notes
- To make the crumble breakfast-friendly, serve with thick yogurt and honey.
- For dessert, serve warm with ice cream and extra date syrup drizzle.
- Replace blueberries with apples or mixed berries for a variation.