Strawberry-Blueberry Crumbles are perfectly perfect

Seems as though I just got done with warm weather recipes using fruit and berries. Now here we are in the colder months and, again, I am using nature’s bounties. Goes to show you that there is no reason what-so-ever not to get your fill of natural sweet treats anytime and anywhere. Not only do they taste great, but the benefits from a diet high in fruits and berries are just over the top. Take a minute sometime and see what a blueberry can do for your immediate health as well as playing a vital role in extending your life. I am, and will always be, the strongest advocate for blueberries and other such sweets in as many recipes as possible. Not because I am a Yankee and blueberries are part of my being, but simply because they….are….great….for….you!

Strawberry-Blueberry Crumbles
Want a great tasting breakfast the next morning? Make these the night before and whatever you can’t eat, keep in the fridge for breakfast.

1 cup sliced strawberries
1 cup fresh or frozen blueberries
1/3 cup sugar
1 tablespoon lemon or lime juice
1/3 cup firmly packed brown sugar
2 tablespoons cornstarch
1 cup shredded coconut
2 tablespoons lemon or lime juice

Preheat the oven to 375-degrees F. Put the strawberries, blueberries, sugar and cornstarch in a large bowl and mix well. Evenly divide among four 1-cup ovenproof dishes or ramekins. In another bowl, combine coconut, lemon or lime juice and melted butter. Sprinkle 1/4-cup over each blueberry mixture. Place dishes on an oven tray and bake 30 minutes or until coconut topping is barely browned and the fruit is bubbling. Serve warm from the oven as is or add ice cream, creme fraiche or whipped cream.
Makes 4 servings