Blueberry and Coconut Crisp
- For filling, thaw fruit, if frozen. Do not drain. In a medium mixing bowl toss the blueberries or cherries with the coconut. Divide fruit-coconut mixture between two 10-ounce custard cups.
- For topping, in a small mixing bowl stir together the oats, granulated sugar or brown sugar, flour, margarine or butter, and ginger, nutmeg, or cinnamon. If desired, stir in the chopped pecans, walnuts, or almonds. Sprinkle topping over filling.
- Bake in a 375 degree F oven for 25 to 30 minutes or until fruit is tender and topping is golden. Serve warm. If desired, serve with ice cream, half-and-half, or light cream. Serves 2.
From the Test Kitchen
Grill burgers and serve with a handful of potato chips.
Nutrition Facts (Blueberry and Coconut Crisp)
- Per serving:
- 216 kcal ,
- 8 g fat
- (3 g sat. fat ,
- 0 mg chol. ,
- 75 mg sodium ,
- 36 g carb. ,
- 2 g pro.
Sheryl Baize 1554 Days Ago
I'm gonna try this one for sure!!