Blueberry Coconut Crisp
Blueberry Coconut Crisp is made from fresh blueberries covered in a sweet topping made from shredded coconut, oats and a hint of cinnamon. Serve warm with ice cream for an easy and delicious summer dessert.
Servings: 6
Ingredients
- 4 cups fresh blueberries
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon lime juice
- 1/2 cup all-purpose flour
- 1/3 cup old-fashioned oats
- 1/3 cup firmly packed brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 6 tablespoons salted butter, softened
Instructions
- Preheat oven to 350 degrees and lightly grease a 9-inch baking dish.
- In a medium bowl, gently toss together the blueberries, sugar, cornstarch, and lime juice. Transfer mixture to prepared baking dish.
- Combine flour, oats, brown sugar, cinnamon, salt, and coconut in a bowl. Work in butter until mixture is crumbly.
- Sprinkle mixture over blueberries. Bake for 30 to 35 minutes.