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Blueberry Coconut Crisp
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Blueberry Coconut Crisp

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

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

Ingredients

  • 5 cups blueberries fresh
  • 1 tablespoon lemon juice fresh
  • 1 cup rolled oats Quaker Old Fashioned
  • 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 coconut oil melted
  • Ice cream optional, or yogurt, for serving

Instructions

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