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| Blueberry Coconut Crisp |
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
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.
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| Blueberry Coconut Crisp with ice cream |
Note-cover cooled crisp and store in the fridge for up to 2 days.
