Vegan
Blueberry Coconut Crisp
By FBWorld Team
One
of our favorite summer desserts is a fresh fruit crisp,
served with creamy vanilla ice cream. Blueberries are
still in season through the warm summer months so take
advantage of their sweet, juicy crop with this recipe
for a vegan coconut berry crisp. Serve with vanilla bean
coconut milk ice cream for an extra sweet treat!
Vegan
Coconut Blueberry Crisp
From
the Crave Local Test Kitchen
Serves:
8 to 10
Ingredients
For the Blueberry Filling:
4 cups Fresh Blueberries
3 tbls. Coconut Sugar
1 tbls. Almond Flour
1/2 tspn. Saigon Cinnamon
1/4 tspn. Freshly Ground Nutmeg
1/2 tspn. Lemon Juice
1/2 tspn. Vanilla Extract
1 tbls. Red Wine
1 tbls. Water
Ingredients
For the Topping:
1/2 cup Almonds or Walnuts, (chopped)
1/2 cup Rolled Oats
3 tbls. Sweetened Shredded Coconut
1 tbls. Almond Flour
1/2 tspn. Ground Cinnamon
2 tbls. Maple Syrup
1 tbls. Coconut Oil
1 tbls. Cold Water
Procedures:
1. C1. Preheat the oven to 350°F.
Grease an 8-inch square baking pan with coconut oil, set
aside.
2.
In a large bowl, add all filling ingredients except the
wine and water. Fold ingredients together, checking to
see that the sugar is full dissolved. Add the red wine
and water, stir gently. Check your sweet to sour level,
according to the sweetness of the berries, and adjust
accordingly.
3.
Pour the filling into the baking pan, smoothing the berries
to even them out, and set aside.
4.
Add all topping ingredients to a medium sized mixing bowl.
Chill for 20 minutes, then remove from the frig. Using
a fork or pastry cutter, stir and cut until crumbles form.
Keeping your crumbles in tact, sprinkle over the berries.
5.
Bake for approximately 45 to 50 minutes, checking to ensure
the coconut flakes do not burn. It will be golden brown
and bubbling when ready.
6.
Allow to cool slightly, approximately 15 minutes. Serve
warm with a scoop of coconut milk ice cream on top. Enjoy!
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