Crisps and crumbles are a no-fail, easy recipe for summer desserts since simplicity is hallmark. All that you really need is fresh in-season fruit that is so deliciously ripe it tastes like candy piled under a buttery crumble. For this Blueberry Crisp recipe, instead of using oatmeal, which I usually incorporate into the topping, I decided to add coconut to lend a nutty crunch. It was delicious. Prepared in a cast iron pan, served warm and topped with ice cream you encounter pure bliss.
BLUEBERRY CRISP WITH COCONUT CRUMBLE
2 pints blueberries, rinsed
1/4 cup sugar*
Squeeze of lemon juice
Pinch of sea salt
2 sticks unsalted butter, melted
1 1/2 cups dried coconut
3/4 cup flour
1 cup light brown sugar
Sea salt flakes, for sprinkling
Vanilla ice cream, if desired
Preheat oven to 400 degrees. Place blueberries, sugar, lemon juice and sea salt in a cast iron pan. Stir to combine. Set aside. Place butter, dried coconut, flour and brown sugar in a bowl. Mix together until mixture becomes crumbly. Generously place crumble on top of blueberries. Bake for 40 minutes or until crust is browned. Sprinkle with sea salt flakes when warm. Serve warm or at room temperature with vanilla ice cream if desired.
Photography & Styling by Alison