Ingredients

• 1 cup fresh blueberries
• 1 cup fresh raspberries
• ½ cup blackberries
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon powdered monk fruit sweetener (optional)

Coconut Crumble

• 1 cup unsweetened shredded coconut
• ½ cup coconut flour
• ⅓ cup coconut oil, melted
• 2 tablespoons chopped pecans (optional for extra crunch)
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• 2 tablespoons monk fruit sweetener

Garnish

• Fresh mint leaves
• Extra shredded coconut

Instructions

1. Combine the 1 cup blueberries, 1 cup raspberries, 1/2 cup blackberries, 1 tbsp lemon juice, 1 tsp vanilla, and 1 tbsp monk fruit sweetener in a mixing bowl. Toss gently so the berries remain intact.
2. In another bowl, combine 1 cup shredded coconut, 1/2 cup coconut flour, 1 tsp cinnamon, 1/2 tsp sea salt, 2 tbsp monk fruit sweetener, 1/3 cup melted coconut oil, and 2 tbsp chopped pecans. Stir until the mixture forms moist crumbles.
3. Pour the berry mixture into the baking dish, spreading it into an even layer. Sprinkle the crumble evenly across the berries without compressing it.
4. Preheat the oven to 350°F (175°C). Bake for 28–32 minutes, until the berries are bubbling and the coconut topping becomes deep golden brown.
5. Allow the crumble to cool for 10 minutes before serving.
6. Finish with fresh mint leaves and a light sprinkle of shredded coconut if using.