Apple Blueberry Crumble With Coconut

• FOR THE FILLING:
• 4 whole Apples, Peeled, Cored, Cut In Small Pieces
• 2 cups Blueberries (If Using Frozen, Be Sure To Thaw And Strain Out Extra Juice)
• 1/2 cups Honey
• 1/4 cups Canned Coconut Milk
• 1 teaspoon Vanilla Extract
• FOR THE CRUMBLE:
• 2 cups Old Fashioned Oats
• 1/2 cups Flour
• 1 cup Shredded Coconut
• 3 Tablespoons Melted Coconut Oil, Plus More For Baking Dish
• 1/2 cups Canned Coconut Milk
• 1/2 cups Honey
• 1 teaspoon Vanilla Extract
• 1/4 teaspoons Kosher Salt

1. Preheat oven to 350u0b0F. Generously rub your baking dish with coconut oil to prevent sticking.
2. In a large bowl, mix together all the filling ingredients. Pour into the greased baking dish and set aside.
3. Place all the crumble ingredients in a large bowl and mix well. Crumble over the fruit mixture with your hands until it's evenly covered. Loosely cover the crumble with aluminum foil and bake covered for 15 minutes. Uncover and continue baking for about 20-25 minutes longer until the crumble begins to brown.
4. Remove from oven and cool slightly before serving. Serve with a nice scoop of vanilla ice cream right on top.
5. Recipe adapted from Chef Kate.

filling, apples, blueberries, honey, ubc, vanilla, crumble, oats, flour, coconut, coconut oil, canned coconut milk, honey, vanilla, ubc

Taken from tastykitchen.com/recipes/desserts/apple-blueberry-crumble-with-coconut/ (may not work)