Very Berry Coconut Crisp

 

An ambrosial coconut topping takes this berry crisp to another level, delivering an unexpected flavor dimension to the classic comfort dessert. Lightly sweetened and made with a modest amount of virgin coconut oil, the coconut crisp has a fresh lusciousness in a better-for-you way. Serve with a dollop of yogurt, a scoop of ice cream or vegan “ice cream,” and you’ve got an unbeatable dessert.

 

 

 

 

 

 

Position the rack in the middle of the oven and preheat to 350 degrees.

Place 1/4 cup (25 grams) of the oats in the small bowl of a food processor or a mini-chopper and process until finely ground. In a medium bowl, combine the ground oats, the remaining 1/2 cup (50 grams) of rolled oats, the shredded coconut, sugar, 1/2 teaspoon of the cinnamon and the salt. Add the coconut oil and use your fingers to work the mixture together, evenly coating it with the oil.

In a medium bowl, toss the berries with the maple syrup, cornstarch and the remaining 1/2 teaspoon cinnamon. Transfer the berries to an 8-by-8-inch baking dish. Sprinkle the topping over the berries and bake for about 35 minutes, until the berries are bubbling, and the topping is crisp and nicely browned.

Let the crisp rest at room temperature for 15 to 20 minutes before serving. Serve topped with a scoop of ice cream or yogurt, if desired.