Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Blueberry and coconut masterfully combined for tasty twist on the classic blueberry crisp! Filled with blueberry pie filling mixed with shredded coconut, and topped with granola browned to perfection, this dessert for two is the perfect date night dessert.

Source: Better Homes and Gardens

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Recipe Summary

prep:
10 mins
bake:
25 mins
total:
35 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Menu Suggestion:

Grill burgers and serve with a handful of potato chips.

Nutrition Facts

216 calories; fat 8g; saturated fat 3g; carbohydrates 36g; protein 2g; sodium 75mg; potassium 139mg.
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