Photo by Randi Baird
Very Berry Coconut Crisp
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.
Makes 8 servings
Per serving: Calories 196; Total Fat 6g; (Sat Fat 5g); Protein 2g; Carb 33g; Fiber 5g; Cholesterol 0mg; Sodium 50mg; Total Sugar 20g