Berry-Loaded Crisps and Cobblers for the Ultimate Spring Treat

8/9 Previous Next

© Iryna Melnyk/Shutterstock

Blueberry Coconut Crisp

This berry coconut crumble brings together juicy blueberries and tender apples under a crisp, golden topping with a hint of toasted coconut. The natural sweetness of the fruit pairs beautifully with the warm, nutty crunch of coconut and oats, creating a dessert that’s both comforting and refreshing. Serve warm with a scoop of coconut ice cream or a dollop of Greek yogurt for a tropical twist.

Ingredients (for 6-8 servings):

For the Filling:

• 3 cups blueberries
• 2 apples, peeled and diced
• ¼ cup sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• ½ tsp cinnamon
• ½ tsp vanilla extract

For the Topping:

• ¾ cup rolled oats
• ½ cup flour
• ? cup brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• 5 tbsp cold butter, cubed
• ½ cup shredded coconut (toasted for extra flavor)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish.
2. In a bowl, mix blueberries, apples, sugar, cornstarch, lemon juice, cinnamon, and vanilla. Pour into the baking dish.
3. In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in shredded coconut.
4. Sprinkle the crumble topping evenly over the fruit mixture.
5. Bake for 35-40 min. until the topping is golden and the fruit is bubbly. Let cool slightly before serving.