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Coconut Crumb Topping

  • 1/2 cup Sugar
  • 1/3 cup Flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup Butter, softened
  • 1/4 cup coconut oil, not melted


  1. Step 1
    As the oven preheats to 375 degrees, carefully toast the coconut on one side of a large cookie sheet and almonds on the other. Check coconut and almonds every two minutes, stirring frequently, keeping a close eye, until toasted, about 6-8 minutes. Set aside.

  2. Step 2
    Grease a 9 x 9 inch baking pan with coconut oil and flour.

  3. Step 3
    Cream the sugar, coconut oil, egg, and almond extract in a mixing bowl with paddle attachment for 2 minutes. Add half and half cream to egg mixture and beat 1 minute.

  4. Step 4
    Combine flour, baking powder, nutmeg, and salt. Pour one-third of the flour through a mesh colander, directly into wet mixture, and fold. Repeat steps with remaining flour. Mix just until combined.

  5. Step 5
    Spread half the batter in the prepared pan, and top with half the cherry filling. Repeat with remaining batter and cherry filling.

  6. Step 6
    Mix the crumb topping ingredients with the toasted coconut and almonds, and sprinkle over the batter.

  7. Step 7
    Bake 40 minutes.

  8. Step 8
    Cool at least minutes before serving warm or at room temperature.

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