It’s berry season here in Idaho. The first of August marks the season and prices plummet at the grocery store, but no matter the time of year, you’re going to love this dessert. Warm berries nestle under a sweet coconut topping that’s sure to please everyone in the family. It’s a perfect ending to a promising summer day that’s brimming with fun outdoor activities and adventure. Maybe you’ve even taken a trip to pick the berries right off the vines. That’s easily done here in Boise. In fact at various locations near the “Green Belt”, the paved path that runs along the Boise river, blackberry and raspberry patches are ripe and ready for those brave enough to dive in with long sleeves, pants and buckets.
I like to use a combination of sweet, ripe plump berries i.e. raspberries, blueberries, strawberries and blackberries. These are mixed with a little sugar and lemon juice. A whole grain topping is made from oats, oat bran, sweet coconut, brown sugar and cinnamon. It happens to be gluten free so it can be served freely to those more sensitive to gluten. It’s so easy to make and takes just a short time to bake that you’ll hardly have time to stir the coconut Greek yogurt before it’s time to pull it from the oven. Ok, maybe not that fast.
Fresh berries are such a treat. When the prices are low, it’s the time to buy extra. I wash them and arrange them in a single layer on a jelly roll tray. Cover with plastic wrap, freeze until firm, then bag the individually frozen berries in freezer bags and store in the freezer. Come winter when fresh berries cost a fortune, I’m sitting pretty with my frozen bags, ready to make this delicious crisp.
One Year Ago: Mixed Greens, Grape and Sunflower Seed Salad
- Fresh Berry Coconut Crisp (gluten free)
- Cooking Spray
- 6 cups fresh berries (I use a combination of raspberries, blackberries, blueberries and strawberries)
- Juice of one lemon
- 1 1/4 cups old-fashioned rolled oats
- 1 1/4 cups shredded sweetened coconut
- 1/4 cup oat bran
- 1/4 cup brown sugar
- 3/4 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/2 cup melted coconut oil
- Coconut Greek yogurt (I use Chobani Greek yogurt), optional
- Preheat oven to 350 degrees F. Coat an 11 x 7-inch baking dish with cooking spray.
- Combine all berries in prepared baking dish. Add lemon juice and gently toss. Set aside.
- Combine oats, coconut, oat bran, brown sugar, salt and cinnamon in a medium bowl, stirring to combine. Pour coconut oil over the dry ingredients and stir until oats are well coated.
- Sprinkle oat mixture evenly over the berries. Bake at 350 degrees F for 35 minutes or until the topping is golden brown and the fruit is bubbling.
- Serve warm with coconut Greek yogurt, if desired.
Recipe source is inspired from one of my favorite food blogs Two Peas and Their Pod. Among many changes I made, I added a variety of berries, deleted whole wheat flour and added oat bran.
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