AIP Blueberry Coconut Crumble Recipe
This sweet treat is rich in coconut flavor. Serve it for dessert or a luxurious weekend breakfast.
What is a Crumble?
Crumbles originated in Britain during World War II, as rationing forced cooks to get creative. As you can imagine, a typical pie demands a lot of flour – the crumble was how bakers responded to the challenge.
While crumbles can be savory or sweet, sweet varieties such as this AIP blueberry coconut crumble are far more common. A crumble traditionally consists of baked fruit (often sweetened) topped with some combination of flour, oats, nuts, butter, and sugar.
Crumbles, Cobblers, & Crisps
In many circles, crumbles and crisps are interchangeable. In others, a distinction is made around the topping.
Some will argue that a crisp has an oat-based topping, whereas a crumble does not. I personally don’t have a strong opinion on the particulars – both taste good to me!
Cobblers also live in the same family, but the baked fruit is topped with a batter, biscuit, or pie-like crust. In short, it’s more robust than the topping on a crisp or crumble.
Bettys, Grunts, & Buckles
If that wasn’t confusing enough, there are even more desserts in the pastry family with a similar construction.
A betty is a layered dish of bread crumbs or graham cracker crumbs interspersed with fruit, generally apples. It is often called Brown Betty.
A grunt (it’s a real thing) is pretty darn similar to a cobbler, with a biscuit topping. It got its name from the grunting noise that is heard as steam forces its way out through vents in the dough while baking.
Finally, buckles are pretty similar to coffee cake. A moist fruit cake, generally using blueberries, is topped with streusel. To bring this full circle, buckles are sometimes called crumbles.
OK, do you have everything straight? Me neither. Fortunately, this dish is delicious no matter what you call it. And it’s AIP-friendly.
- Preheat the oven to 350°F (180°C).
- Mix the blueberries, lemon juice, cinnamon, and vanilla together in a bowl. Gently crush some of the blueberries with the back of a fork. Put blueberry mixture into an ovenproof dish and place in the oven for 15 minutes.
- Meanwhile, combine the flours. Cut the solid coconut oil into small pieces and add to the flours. Rub the mixture until it resembles breadcrumbs. Stir in the coconut.
- Carefully pull out the baked blueberries from the oven, scatter the mixture over the blueberries, and continue cooking for another 10-15 minutes until golden and crispy.
All nutritional data are estimated and based on per serving amounts.
- Calories: 80
- Sugar: 10 g
- Fat: 3 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 0 g