Blueberry and Coconut Crisp

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.

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5.0 by 2 people

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  • Makes: 2 servings
  • Prep: 10 mins
  • Bake: 25 mins 375°F

Blueberry and Coconut Crisp

Reviews (0)

5.0 by 2 people

Rate This!

Directions

  1. 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.
  2. 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.
  3. 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

Menu Suggestion:

Grill burgers and serve with a handful of potato chips.

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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.
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Reviews (1)

2 Ratings
1491 Days Ago
I'm gonna try this one for sure!!

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