A Table Full of Thanks
Mixed Berry Coconut Crisp
When you’re ready for a little something sweet after your Thanksgiving dinner, your choices are typically apple or pumpkin. But why not do something different this year? This healthier crisp is still guaranteed to satisfy your sweet tooth, but with fruity flavors you don’t typically expect this time of year.
Ingredients:
- 6 c. mixed berries, larger berries cut to match the size of the smaller berries
- ½ c. dark brown sugar or coconut sugar, divided
- 1½ tbsp. cornstarch
- 1 tsp. ground cinnamon, divided
- ½ c. rolled oats
- ¼ c. unsweetened shredded coconut
- ¼ c. whole wheat pastry flour
- ¼ tsp. salt
- 3 tbsp. virgin coconut oil, melted
Print Recipe
- Line the middle rack of the oven with a sheet of foil (to prevent any juices from dripping), then preheat the oven to 350°F.
- Place the berries in a 10-inch ovenproof skillet. Sprinkle them with ¼ cup of the brown sugar, the cornstarch, and ½ teaspoon of the cinnamon, then toss gently to combine.
- Put the oats, shredded coconut, flour, salt, and the remaining ¼ cup of brown sugar and ½ teaspoon of cinnamon into a medium-size bowl and mix to combine. Add the coconut oil and use your fingers to work the mixture together so it is evenly coated.
- Sprinkle the topping over the berries and bake until the berries are bubbling and the topping is crisp and nicely browned, 30 to 35 minutes.
- Remove from the oven and allow to rest for 15 to 20 minutes before serving in small bowls. Serves 6–8
Posted in November 2020 on Sep 08, 2020