Blueberry Coconut Crisp
Total Time
45 mins
Prep Time
10 mins
Cook Time
35 mins
Rating
0 out of 5 stars
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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
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.
Step 6
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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.
