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Plum blueberry coconut crisp

plum blueberry coconut crisp

Easy to make dessert using summer’s finest fruit. 

Scale

Ingredients

FRUIT FILLING

CRISP TOPPING

SERVE WITH

Instructions

  1. Preheat the oven to 350°F (175°C) and butter a 9-inch (23-cm) baking dish. Set aside.
  2. Prepare the fruit: Remove stones from plums and slice them into wedges. Transfer to a saucepan along with blueberries, sugar, lemon zest, lemon juice and cinnamon.
  3. Cook over medium-high heat for  about 10 minutes, stirring often, until the sugar dissolves and the fruit softens. Pour into the baking dish. 
  4. Make the topping: Combine oats, coconut flakes, both sugars and salt in a bowl. Add the butter and mix all ingredients with a pastry blender or your hands, until butter breaks into small pieces and the mixture looks like coarse meal. Sprinkle evenly over the fruit.
  5. Bake: Place baking dish on a baking sheet and bake in the center of the oven for about 30-40 minutes, until the fruit is bubbling and the top is golden brown and crispy.
  6. Remove from oven and allow to cool slightly. Serve warm in bowls with a scoop of ice cream on top. Store leftover crisp covered in the refrigerator for up to 3 days.

Notes

Taste your fruit! If your blueberries and plums are very sweet naturally, you can easily cut the sugar in half and use less. 

If you don’t have fresh fruit, you can easily use frozen. Add frozen fruit straight to the pot with the rest of the ingredients and cook until it’s soft. Then proceed with the recipe. 

MAKE AHEAD

You can keep the cooked fruit covered in the refrigerator overnight (or up to 2 days). The crisp topping can be made ahead too, but kept separately from the fruit, covered in the refrigerator. 

The next day preheat the oven, assemble the crisp and bake as you normally would. 

Make vegan

Use vegan butter instead of dairy butter in the crisp topping. Serve baked crisp with coconut ice cream, it’s delicious! 

Keywords: summer desserts, crowd pleaser