Blueberry Coconut Crumble

The perfect back to school snack! A delicious blueberry coconut crumble bar. Create this sweet treat using local blueberries and amp up the flavour vegan Blueberry Coconut Ice Cream!

 

 

Time: 55 minutes

Serves: 12 Bars 

Created by Abbey Neufeld, edited by Samantha Bedard 

 

 

What you need:

• 1 pint of Four All's Vegan Blueberry Coconut ice cream (or your favourite Four All flavour)
• 1 cup of sugar 
• 1 tsp baking powder
• 3 cups of all purpose flower
• 1 cup of unsalted butter
• 1 large egg
• 1/2 tsp of salt
• 1 lemon zest
• 1 lemon juice
• 5 cups of frozen blueberries
• 1/2 cup of sugar
• 4 tsp of cornstarch
• 1 cup of coconut shavings

To make it vegan switch the butter for your dairy-free butter of choice (eg. plant-based butter), egg substitute (eg. flax seed egg: 1 tbsps flaxseed mixed with 2 1/2 tbsps water). To make it gluten-free substitute the all-purpose flour for your preferred gluten-free flour. 

 

What to do:

1. Preheat oven to 375 F degrees. Grease 9 x 13 inch pan and line with parchment.
2. Keep blueberries in the freezer till they are frozen
3. Cut butter into small squares before mixing into the bowl.
4. In a large bowl mix flour, coconut shavings, lemon zest, butter and baking powder using a pastry cutter or fork to create a crumble texture. 
5. In another large bowl stir blueberries, sugar, cornstarch and lemon juice.
6. Press half the dough mixture into the pan, filling the space.
7. Pour blueberries into the pan and spread the mixture evenly across the pan
8. Sprinkle remaining half of the mixture on top to fill the pan.
9. Place in the oven and bale for 45 minutes and allow it to fully cool before cutting.
10. Cut into squares and serve with Blueberry Coconut Ice cream!
11. Eat and Enjoy!