We've been thoroughly enjoying the organic BC fruit that is currently in abundance at Olives! Here is a delicious dessert idea featuring local blueberries and apricots. This take on a crumble is quick and easy and doesn't require heating up the oven! Combined with a scoop of Lucia Gelato, this healthy dessert will satisfy any sweet tooth.
Filling: Cook the following on low in a small saucepan for about 10 minutes or until juicy.
2 cups blueberries 5 apricots, sliced 1 tbsp organic cane sugar 1 tsp grated ginger Pinch of salt
1 cup walnut halves, hand-crushed 1 cup coconut flakes pinch of salt 1 tbsp cinnamon 1 tbsp organic cane sugar
While blueberries and apricots are cooking, heat a skillet on high. Once hot, add the walnuts and toast until fragrant. Just as the walnuts are finishing toasting, take the skillet off the heat and add the remaining ingredients. Keep the pan moving and shaking so as not to burn the coconut flakes. This process requires a bit of attention and happens quickly. Once the coconut flakes have turned golden, your crumble top is ready!
Put the blueberry-apricot filling in a serving dish and sprinkle the crumble on top. Extra delicious with a scoop of Lucia Gelato or coconut ice cream!