Blueberry Coconut Crisp

Name: Blueberry Coconut Crisp
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
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

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Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Course
Dessert
Cuisine
American, International, Vegetarian, Vegan

Blueberry Coconut Crisp

Iris Warren

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Juicy blueberries are topped with a sweet and simple coconut oat topping. This easy dessert is perfect for summertime!

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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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Instructions

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.
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.
Sprinkle the oat mixture evenly over the blueberries in the pan.
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.
Note-cover cooled crisp and store in the fridge for up to 2 days.