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Very Berry Coconut Crisp

Very Berry Coconut Crisp
Photo by Randi Baird
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.

Very Berry Coconut Crisp

3/4 cup old-fashioned rolled oats, divided
1/4 cup unsweetened shredded coconut
1/4 cup dark brown sugar or coconut sugar
1 teaspoon ground cinnamon, divided
1/4 teaspoon kosher salt
2 tablespoons extra-virgin coconut oil, melted
6 cups mixed fresh berries, larger berries cut to match the size of the smaller berries
1/4 cup maple syrup
3 tablespoons cornstarch
Vanilla ice cream or Greek yogurt, for serving (optional)
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.

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


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