Blueberry Coconut Crisp

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Two peas & their pod

Total Time

45 mins

Prep Time

10 mins

Cook Time

35 mins

Rating

(0)

Ingredients

5 cups fresh blueberries
1 tablespoon fresh lemon juice
1 cup Quaker Old Fashioned Oats
1/4 cup almond meal or whole wheat flour
1 cup sweetened flaked coconut
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup melted coconut oil
Ice cream or yogurt for serving (optional)

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Preparation

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Step 1

Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with cooking spray. Pour blueberries into dish and pour lemon juice over the berries. Gently toss.

Step 2

In a medium bowl, combine oats, flour or almond meal, coconut, brown sugar, salt, and cinnamon. Pour coconut oil over the dry ingredients and stir until combined.

Step 3

Sprinkle the oat mixture evenly over the blueberries in the pan.

Step 4

Bake the crisp for 35 minutes, or until the topping is golden brown and the fruit is bubbling. Serve warm with ice cream or yogurt, if desired.

Step 5

Note-cover cooled crisp and store in the fridge for up to 2 days.

Chef’s notes

This Blueberry Coconut Crisp is great for breakfast when topped with yogurt.

The crisp can be stored in the fridge for up to 2 days.

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Ingredients

Seasonal Recipes

Skill Level

other

Blueberry Coconut Crisp

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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