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Recipe of the Week: Strawberry Cherry Coconut Crumble

by Catherine McAuliffe

I love living in Washington for a variety of reasons depending on the time of year.  Right now I love living here because the farmers markets, roadside stands and grocery stores are about to be brimming with fresh fruits and veggies from the Evergreen state.

I was at a friend's house over the holiday weekend and she pulled out some tasty early season cherries.  According to the Washington State Department of Agriculture: Washington Grown Fruits, Legume and Herbs Seasonality Chart on my wall - strawberries are ripe for the picking now too.  Therefore, I thought this might be a tasty recipe to share this week courtesy of Spark Recipes.

Strawberry Cherry Coconut Crumble

FILLING

  • 3 c cherries, pitted and chopped
  • 2 c strawberries, halved
  • 2 tsp lemon juice
  • 3 tbsp agave
  • 3 tsp cornstarch
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

CRUMBLE

  • 1 1/4 c quick oats (available to Northwest Harvest clients on a regular basis)
  • 1/2 c unsweetened flaked coconut
  • 1/2 c almonds / pecans, coarsely chopped
  • 1 tbsp raw sugar
  • 2 tbsp agave
  • 2 tbsp coconut oil

DIRECTIONS

Preheat oven to 350 Mix cornstarch and agave. Toss in remaining FILLING ingredients and transfer to lightly oiled 8 x 8 pan. In separate bowl, combine dry CRUMBLE ingredients, then add in coconut oil and agave. Work mixture w hands and sprinkle over fruit. Bake approx 35 - 40 min, or until browned and bubbly. Remove and cool a little before serving. Exc serving warm w ice cream or whipped topping.

NUTRITIONAL INFO

  • Servings Per Recipe: 8

Amount Per Serving

  • Calories: 290.6
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 128.2 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.0 g

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