Step 1Sauté all the blueberries in a sauté pan over medium high heat until they have a pie-like consistency. Optional: add 1 tablespoon of coconut palm sugar and combine. Transfer to a bowl and set aside.
Step 2Sauté the slices of four peaches in a sauté pan over medium high until they have a pie-like consistency. Optional: add 1 tablespoon of coconut palm sugar and combine. Transfer to a bowl and set aside.
Step 3In a small bowl, add the remaining coconut palm sugar, coconut oil, coconut flour, and cinnamon. Mix together with your fingers to create a crumble texture.
Step 4Before serving, you can either combine the sautéed blueberries and peaches, or keep them separate.
Step 5To serve, place the peaches and blueberries in a small bowl and garnish with the crumble mixture, a few slices of fresh peaches, and shredded coconut.
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I’m Lisa - Here my family and I cook, eat and grow deliciously uncomplicated, healthy food made with lots of love, laughter, joy, and of course, fruit and vegetables.
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