Lemon Cranberry Coconut Crumble


This crumble comes to mind when I think of Seattle. The first time I made this, it was for a group of friends in Seattle and it got devoured quite quickly. I was a little worried about how the fruit would mingle with all the coconut, but after I tasted it, I realized that the coconut is its best feature! Most of the crumbles that I have baked include slicing and dicing any fruit that is in the kitchen and making a simple oatmeal topping to drizzle over the fruit. But this recipe has a delicious bottom layer to it that gives it a good crunch when you bite into it. Although I have many other great memories of Seattle, this one seems to stick out among my other baking experiences in the Pacific Northwest. I actually found this recipe in the October 2008 issue of the Canadian Living magazine and I have since tweaked it just the way I like it. So grab yourself some newly picked fruit, a little fresh coconut and tasty ice cream and enjoy it before it’s all gone!

Makes one 13×9-inch pan

Ingredients:

2 cups               All purpose flour

½ cup               Sugar

¼ tsp                Salt

¾ cup               Butter, melted

2 tbsp               All purpose flour

1 tsp                  Baking powder

¼ tsp                Salt

3                         Large eggs at room temperature

1 ¾ cups         Sugar

1/3 cup            Fresh lemon juice (I squeezed fresh lemon juice which adds a lot to the overall taste)

1 ½ cups         Fresh or frozen cranberries, quartered

1 ½ cups         Fresh or frozen blueberries, quartered

2 ¼ cups         Shredded coconut

Method:

  • Preheat the oven to 350 degrees F and line one 13×9-inch (3.5L) metal or glass pan with parchment paper.
  • In large bowl whisk together the first amount of flour, sugar, and salt. Pour the melted butter over the dry ingredients while whisking it. The mixture should be crumbly and moist enough to spread onto the prepared pan. Press this mixture into the pan and bake for 15-20 minutes or until golden brown on the top.
  • Meanwhile, in a small bowl, whisk together the second amount of flour, baking powder and salt, set aside.
  • In a large bowl, whisk together the eggs, sugar and lemon juice. Add the dry ingredients from the small bowl and whisk together.
  • Stir in cranberries, blueberries and coconut. Pour onto the prepared base.
  • Lower the oven temperature to 325 degrees F and bake for 50-60 minutes or until the mixture in slightly golden. Let cool on a wire rack. Serve with your favourite kind of ice cream (I used Trader Joe’s Vanilla Bean ice cream). Enjoy!

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2 responses to “Lemon Cranberry Coconut Crumble

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