The Washington Post

Berry Coconut Crisp

Berry Coconut Crisp 8.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Jun 24, 2020

An ambrosial coconut topping takes this berry crisp to another level, delivering an unexpected flavor dimension to the classic comfort dessert. Lightly sweetened and made with a modest amount of virgin coconut oil, the crisp has a fresh lusciousness in a better-for-you way. Serve with a dollop of yogurt, a scoop of ice cream or vegan “ice cream,” and you've got an unbeatable dessert.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • 3/4 cup (75 grams) old-fashioned rolled oats, divided
  • 1/4 cup (12 grams) unsweetened shredded coconut
  • 1/4 cup (37 grams) dark brown sugar or coconut sugar
  • 1 teaspoon ground cinnamon, divided
  • 1/4 teaspoon kosher salt
  • 2 tablespoons extra-virgin coconut oil, melted
  • 6 cups mixed fresh berries, larger berries cut to match the size of the smaller berries
  • 1/4 cup (60 milliliters) maple syrup
  • 3 tablespoons (23 grams) cornstarch
  • Vanilla ice cream or Greek yogurt, for serving (optional)

Directions

Position the rack in the middle of the oven and preheat to 350 degrees.

Place 1/4 cup (25 grams) of the oats in the small bowl of a food processor or a mini-chopper and process until finely ground. In a medium bowl, combine the ground oats, the remaining 1/2 cup (50 grams) of rolled oats, the shredded coconut, sugar, 1/2 teaspoon of the cinnamon and the salt. Add the coconut oil and use your fingers to work the mixture together, evenly coating it with the oil.

In a medium bowl, toss the berries with the maple syrup, cornstarch and the remaining 1/2 teaspoon cinnamon. Transfer the berries to an 8-by-8-inch baking dish. Sprinkle the topping over the berries and bake for about 35 minutes, until the berries are bubbling, and the topping is crisp and nicely browned.

Let the crisp rest at room temperature for 15 to 20 minutes before serving. Serve topped with a scoop of ice cream or yogurt, if desired.

Rate it

Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (2)

Rate this recipe

Nutritional Facts

Calories per serving: 196


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 5g 25%

Cholesterol: 0mg 0%

Sodium: 50mg 2%

Total Carbohydrates: 33g 11%

Dietary Fiber: 5g 20%

Sugar: 20g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle