Blueberry Coconut Crisp

ROSE & IVY Journal Blueberry Coconut Crisp

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.   


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.

ROSE & IVY Journal Blueberry Coconut Crisp

Photography & Styling by Alison