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Plum blueberry coconut crisp

Easy to make dessert using summer's finest fruit. 
Prep 20 minutes
Cook 40 minutes
Total Time 1 hour
Servings 8

Ingredients 
US | M

Fruit filling
  • 1 1/2 pounds ripe plums
  • 2 cups blueberries
  • 1/2 cup granulated sugar
  • 1/2 tablespoon lemon zest use organic lemons
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon ground cinnamon
Crisp topping
  • 2 cups rolled oats
  • 1 cup coconut flakes
  • 1 cup all-purpose flour
  • 1/2 cup dark brown (muscovado) sugar
  • 1 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 2 sticks cold unsalted butter cut into small pieces

Instructions

  • Preheat the oven to 350°F (175°C) and butter a 9-inch (23-cm) baking dish. Set aside.
  • 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.
  • Cook over medium-high heat for  about 10 minutes, stirring often, until the sugar dissolves and the fruit softens. Pour into the baking dish. 
  • 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.
  • 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.
  • 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!