Summer berries are so juicy, sweet, and delicious right now, it’s hard not to inhale an entire pint – straight out of the container – in one sitting. In fact, Lily and I have been known to accomplish that precise feat as soon as we get back from the grocery store.
Although summer-ripe blueberries are pretty much perfect all on their own, they also make for a fantastic base for light desserts; such as these individual crisps.
The filling is sweetened only with pure blueberry juice that is reduced down on the stovetop until thick and syrupy, and the topping is sweetened with coconut nectar… an all-natural, low-glycemic, nutrient-rich syrup that looks like molasses but has a much milder flavor.
These crisps welcome a scoop of vanilla ice cream, (especially when eaten warm from the oven), but I actually prefer them paired with tangy plain Greek yogurt… that way, you can enjoy a serving for breakfast!
Individual Blueberry Coconut Crisps
|Individual Blueberry Coconut Crisps
|4 individual crisps
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 cup old-fashioned rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup shredded coconut
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- Pinch of salt
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Place individual ramekins or oven-safe dishes on a baking sheet.
2. Prepare the Blueberry Filling
In a medium-sized mixing bowl, gently combine the blueberries, lemon juice, granulated sugar, cornstarch, and vanilla extract. Ensure the blueberries are well coated with the mixture.
3. Divide the Blueberry Mixture
Divide the blueberry mixture evenly into the individual ramekins.
4. Prepare the Crisp Topping
In a separate bowl, combine the rolled oats, all-purpose flour, shredded coconut, brown sugar, and a pinch of salt. Mix well. Add the cold, cubed butter and use your fingers to incorporate the butter into the dry ingredients until the mixture forms coarse crumbs.
5. Top the Blueberries
Evenly distribute the crisp topping over the blueberry mixture in each ramekin, covering the blueberries completely.
Place the baking sheet with the filled ramekins into the preheated oven and bake for about 20-25 minutes or until the tops are golden brown, and the blueberry filling is bubbling.
Remove the ramekins from the oven and allow them to cool slightly. Serve the Individual Blueberry Coconut Crisps warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.
|Estimated Nutrition Per Serving
Please note that nutrition information is an estimate and may vary based on specific ingredients and portion sizes used. It’s advisable to calculate nutrition based on the exact products you use for accuracy.