Blackberry Crisp with Coconut Crumble
User Reviews
5
Blackberry Crisp with Coconut Crumble
Description
This dessert starts with fresh blackberries spread evenly in a greased baking dish. The crumble topping is prepared by mixing dry ingredients such as flour, baking powder, sugar, salt, cinnamon, and unsweetened coconut flakes. The topping gains moisture and richness from an egg mixed with coconut extract, which is whipped and combined with the dry ingredients until crumbly.
Spraying the topping with a butter-flavored cooking spray before baking helps create a crisp and golden crust. The crisp bakes for about 30 minutes until the topping is golden brown and the blackberry filling bubbles underneath. The contrast between the soft, juicy fruit and the crunchy, spiced coconut topping provides a pleasing texture combination.
This dessert is best served warm and can be complemented with a dollop of whipped cream, enhancing the richness and balancing the tartness of the blackberries. The coconut flakes add a subtle tropical note to the crisp, distinguishing it from traditional fruit crumbles.
The notes suggest that homemade whipped cream can be prepared simply and is a worthwhile accompaniment, bringing additional richness and a smooth texture contrast.
Ingredients
- 2 pints blackberry
- ¾ cup flour
- 1 teaspoon baking powder
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ½ tablespoon cinnamon
- ½ cup coconut flakes I used Bob’s Red Mill, unsweetened
- 1 large egg
- ½ teaspoon coconut extract
- Non-stick cooking spray (I used PAM butter flavor)
- Whipped Cream (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Spray a 9-inch pie dish with the PAM butter spray to lightly grease the pan. Add the blackberries to the pan, spreading them out evenly.
- Add flour, baking powder, sugar, salt, cinnamon, and coconut flakes to a mixing bowl. Stir to combine.
- In a separate bowl, add the egg and coconut extract. Whip for 20 seconds with a fork, until well combined.
- Pour the egg mixture into the dry ingredients. Stir until the wet ingredients are incorporated; you want the mixture to look crumbly.
- Pour the crumble over the blackberries and arrange in an even layer. Spray the top of the crumble with the PAM butter spray with a light, even layer.*
- Bake for 30 minutes, or until the crumble is crisp and GBD (golden brown and delicious!). Remove from the oven and let cool.
- Serve warm, with a dollop of homemade whipped cream on top.
Notes
- Consider topping the crisp with homemade whipped cream made from heavy cream, powdered sugar, and vanilla extract for extra richness.
- Using butter-flavored cooking spray on the crumble topping helps achieve a well-browned, crisp texture during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 82g | 27% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 47mg | 16% |
| Sodium | 276mg | 12% |
| Potassium | 489mg | 10% |
| Fiber | 15g | 60% |
| Sugar | 50g | 100% |
| Vitamin A | 577IU | 12% |
| Vitamin C | 50mg | 56% |
| Calcium | 151mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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