In a clean bowl add the flour, oats, and brown sugar then add the butter using a fork to make a crumble topping until coarse ...

300g butter, softened. 425g caster sugar. Zest of 1 lemon. 6 eggs, beaten. 250g self raising flour. 300g blueberries. 200g desiccated coconut. 200g lemon curd ...

1. Heat oven to 180C/Fan forced 160C and grease and line a 20 x 30cm cake tin with baking paper. Beat together 250g of the butter with 250g sugar and the lemon zest until light and fluffy. In a ...

This vegan blueberry crisp is a healthy and easy dessert made with oats, maple syrup, pecans, shredded coconut, and fresh blueberries. Perfect for a sweet treat that’s dairy-free and delicious!

This blueberry crisp lets the berries shine with their bold flavor. The filling is a simple mix of blueberries, sugar, and ...

Today on Afternoon Live, chef Anja Lee was back walking us through a delicious blueberry crumble recipe to use with our fresh blueberries! Check out the recipe below and for more of Anja Lee's ...

Coconut sugar, coconut flakes and coconut oil lend this berry crisp a nutty, tropical aroma. Make it with a single type of berry or mix up your own custom berry blend. Bumbleberry Crumble.

Add coconut, hemp seeds, and chopped walnuts if desired. The crisp topping should be dry but moist enough to form small crumbles. 4. Pour the crisp topping over the blueberries, gently patting it ...

PHOTO CONTRIBUTEDBursting with Blueberries winners are, from left, Patsy Berkey, Goshen; Mary Leach, Middlebury; and Pam Fisher, Goshen. Preheat oven to 425 degrees. Combine berries, sugar ...

½ cup (1 stick) unsalted butter, melted ½ cup granulated sugar ¼ cup light brown sugar, packed 1 teaspoon almond or vanilla extract 1 cup all-purpose flour ¾ cup old-fashioned whole-rolled ...

For the crumble: 1/2 cup coconut sugar1/2 cup almond flour1/2 cup uncooked quinoa, rinsed1/2 cup chopped almonds3 Tbsp hemp hearts1/4 tsp ground nutmeg1/2 cup solid coconut oil ...