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Fruit Crumble with Coconut Lemon Zest

Fruit Crumble with Coconut Lemon Zest Whip Cream

From the time I was sixteen until I was twenty-seven, I lived in the backwoods of Canada on a beautiful lake, not too far from Alaska. Berries grew wild everywhere. I enjoyed picking tiny blueberries and strawberries to make pies and jam preserves. My neighbor, a woman in her 70’s, made desserts for all of us neighborhood kids. Her rhubarb pie and cobblers were out of this world!

Being a health nut since I was young, I would transform her recipes that I love into healthier versions. Working to keep the flavors dancing in my mouth. My latest revised recipe is this amazing cobbler. I encourage you to add to your recipe file!

This cobbler is my husband’s favorite dessert because it’s healthy and tastes decadent! Every ingredient is organic and made with love. There is no end to the variety of fruits, nuts, and spices you can use. Make it your own and enjoy every little bite!

Fruit Crumble with Coconut Lemon Zest

Fruit Crumble with Coconut Lemon Zest Whip Cream

Debra Oakland
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Cook Time 20 minutes
Course Dessert
Servings 8
Calories 148 kcal


  • 1/3 cup chopped pecan & pistachios or use whatever nuts you love
  • 1/3 cup unsweetened shredded coconut
  • 1/4 almond flour or coconut flour or a mix of both my preference
  • 1/4 to 1/3 sweeter cup of coconut sugar (optional if you prefer it sweeter)
  • 1/2 teaspoon ground cinnamon I often add in some pumpkin pie spice!
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon of nutmeg
  • pinch sea salt
  • 1 teaspoon vanilla extract
  • 3 tablespoon coconut oil or butter or a blend of both, which is my preference – make sure butter and coconut oil are very cold.
  • 3 small containers of blueberries or 2 big containers of strawberries or 8 to 10 peaches – make it fun and combine them.
  • I love using nectarines or peaches mixed with blueberries. Throw some figs in as well!


  • Preheat oven to 350. Use an iron skillet (Le Creuset) or a glass pan if you don’t have a skillet. The iron skillet is preferred – any size will do. Just make more crumble topping for a larger pan or make smaller individual skillet cobblers.
  • In a food processor add nuts, shredded coconut, flour, coconut sugar, spices and salt. Pulse a couple of times. Add the vanilla extract and solidified coconut oil and/or butter (put in fridge for an hour make sure it is very cold) – cut butter up into small squares and give the mixture a rough chop.
  • Pulse a few times (No more than 6-8 pulses or it gets over mixed) until the mixture is crumbly with little balls of coconut and/or butter visible.
  • Place the fruit into the skillet and evenly sprinkle the crumble mixture over top and bake 20 minutes. If you cook too long, it will be ruined as the flour mixture gets too cooked into the juice. I add 2 or 3 extra minutes for a double batch of topping – 23 minutes, but no more. Trust me on this, as I make it on a regular basis. For a big skillet of fruit make a double batch of topping!
  • Top with coconut whip cream with zest of lemon mixed in or vanilla bean ice cream, or your favorite frozen yogurt. Most Importantly – Enjoy!!


This recipe appeared in the August 2016 issue of Elements For A Healthier Life Magazine.
Photograph and recipe by Debra Oakland © All rights reserved.


Calories: 148kcalCarbohydrates: 4.58gProtein: 1.66gFat: 14.5gSaturated Fat: 10.53gSodium: 19.54mgFiber: 2.32gSugar: 1.25g
Fruit Crumble with Coconut Lemon Zest
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