Blueberry-Coconut Crisp

Blueberry-Coconut Crisp
Serves: 6

Cost per Serving:



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2 pints fresh blueberries, picked over
1/3 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon cornstarch
1/3 cup chopped walnuts
1/3 cup sweetened flaked coconut
1/3 cup rolled oats
1/3 cup all-purpose flour
4 tablespoons cold unsalted butter, cut into pieces
Pinch of salt
Vanilla ice cream, optional


Prep: 12 Minutes
Bake: 30 Minutes

1. Preheat oven to 425ºF. Combine berries, sugar, vanilla and cornstarch in a large bowl. Stir to combine, mashing some berries with back of spoon to release some juice.

2. In a separate bowl, combine walnuts, coconut, oats, flour, butter and salt. Mix with your fingers until a dough forms.

3. Spread berry mixture in an 8-inch square baking pan. Scatter small clumps of dough over berries. Bake until berries are bubbling and top is golden, about 30 minutes. Serve warm, with ice cream, if desired.

Created date

July 2014

Nutritional Information

Calories 309
Fat 15 g
Satfat 7 g
Protein 4 g
Carbohydrate 44 g
Fiber 5 g
Cholesterol 20 mg
Sodium 67 mg