Blackberry Crisp with Coconut
Luscious blackberries are the star of this summery fruit dessert with a crunchy topping—Blackberry Crisp with Coconut!
Servings: 6 servings
Calories: 477kcal
Ingredients
Fruit:
- 6 cups blackberries (fresh or frozen)
- ¼ cup light brown sugar
- 1 medium lemon
- 1 tablespoon cornstarch
Topping:
- 1 cup oats
- ¾ cup all-purpose flour
- ¾ cup sweetened, shredded coconut
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup light brown sugar
- ½ cup unsalted butter, softened
- Optional garnishes: coconut flakes
Instructions
Prepare the fruit:
- Preheat the oven to 350°F. Grease an 8x8-inch baking dish.
- Grate the zest from the lemon, and hold the zest aside in a small bowl. (This is to garnish the finished crisp.)
- Squeeze 1 tablespoon of lemon juice from the lemon. (Discard the rest.)
- Stir together the blackberries, ¼ cup of brown sugar, lemon juice, and cornstarch in a large bowl.
- Pour the berries into the prepared baking dish.
Make the topping mixture:
- Wipe out the large bowl. Then, pour in the oats, flour, coconut, cinnamon, and salt. Stir these together.
- Use a hand mixer or stand mixer to beat the ½ cup of brown sugar and softened butter in a separate bowl, until they're blended and fluffy.
- Stir the butter mixture into the oats and flour mixture until everything is mixed tgogether well.
- Sprinkle the topping mixture over the top, covering the fruit.
Bake:
- Slide the baking dish into the oven and bake the crisp for 25 to 30 minutes. The blackberry crisp is finished baking when the fruit is bubbling and the topping is browned and crispy.
- Sprinkle the reserved lemon zest over the top, as well as the coconut flakes if you're using them. Let the blackberry crisp cool for about 20 minutes, or you can also let it cool to room temperature.
Serve:
- Serve portions of the blackberry crisp with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Store:
- Cover the pan tightly and store the crisp in the fridge for up to five days. You can enjoy the crisp cold or slightly warmed up.
Notes
- Fresh or frozen blackberries—or a mix of the two—work great in this recipe. If using frozen berries, there's no need to thaw them first: just add them straight to the bowl.
Nutrition
Serving: 1serving | Calories: 477kcal | Carbohydrates: 70g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 139mg | Potassium: 404mg | Fiber: 11g | Sugar: 39g | Vitamin A: 786IU | Vitamin C: 40mg | Calcium: 87mg | Iron: 3mg
