HealthyFoodRecipe - Blueberry Coconut Crisp-ripe, juicy blueberries are crowned with a candy and simple coconut oat topping. Serve with ice cream or yogurt for a further special deal with!

I are aware of it isn’t technically summer season but, but as soon as Memorial Day occurs, I recall it summer. I in no way understood and nevertheless don’t recognize why some schools make the kids pass returned to class after Memorial Day. It should be summer time excursion!

I usually hated going back and i don’t remember doing anything effective after Memorial Day. We had been simply killing time until faculty was out for the summer season. in case you are nevertheless in school, i'm sorry. hang in there.


Fortuitously, Caleb is out of preschool for the summer time. They were given the memo about summer season starting after Memorial Day, or maybe they didn’t want to cope with three years old anymore. It’s an hard task. either way, it is summer season holiday at our residence and we are getting the summer time birthday celebration started out with Blueberry Coconut Crisp.

Blueberries have usually been Caleb’s favored fruit and it looks like Maxwell is following in his brother’s footsteps. He loves blueberries too. I purchase the most important bins i will locate and the men consume them. i purchased a big field of blueberries and concealed them at the top shelf of the fridge so the men couldn’t discover them. these blueberries had been for the crisp!



  •  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


  1. 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.
  2. 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.
  3. Sprinkle the oat mixture evenly over the blueberries in the pan.
  4. 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.
  5. Note-cover cooled crisp and store in the fridge for up to 2 days.

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