Ingredients
Filling
4 cups blackberries and blueberries
zest of 1 lemon
2 tbsp granulated sugar
Crumble Topping
1/2 cup rolled old fashioned oats
1/4 cup all purpose flour
3/8 cup brown sugar
pinch of fine grain salt
3 tbsp cold-pressed, unrefined coconut oil (room temperature)
Instructions
Preheat the oven to 375 degrees F. Toss together the berries, lemon zest and sugar. Fill a baking dish with the berries. Set aside.
In a small mixing bowl, stir together the oats, flour, brown sugar and salt until combined. Add the coconut oil, and use the back of a fork to cut the oil into the dry ingredients. Continue until the oil is completely incorporated, and the mixture comes together into a chunky crumb. Crumble the topping over the berries.
Bake for 39 – 40 minutes, until the crumble topping is golden brown and the berry juices begin to bubble. Remove from the oven and let cool for 15 minutes. Serve warm with fresh whipped cream or ice cream.
