Ingredients
3cupsfresh blueberries
2large mangoessliced
½tbspflourlight spelt, all purpose or plain
1tsppure vanilla extract
1tbsplight brown sugaror coconut sugar
¾cuprolled oats
⅓cupall purpose flouror light spelt or almond flour
2tbspfinely shredded coconutoptional
2tbsphoney
3tbspreduced fat butteror coconut oil, melted
1tbsplight brown sugaror coconut sugar
pinchsalt
Preparation
Preheat the oven to 350 degrees F | 175 degrees C.
Place the blueberries and mango slices in an 8-inch baking dish.
Add the flour, sugar and vanilla, then mix through to evenly coat.
In another medium bowl, combine the oats, flour, coconut, honey, butter, sugar and salt together. Mix well.
Top the oat mixture evenly over the fruit mixture.
Bake for 35 to 40 minutes, or until the fruit starts to bubble and the crumble is golden and crisp.
Serve with ice cream, and enjoy!
