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-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!
Our wine pairing suggestion: a young Beaujolais, dry Riesling, or Gewürztraminer, depending upon your palate.
Vegan Coconut Blueberry Crisp
Crave Local Test Kitchen
Serves 8 to 10
For the blueberry filling
4 cups fresh blueberries
3 tbs coconut sugar
1 tbs almond flour
1/2 tsp Saigon cinnamon
1/4 tsp freshly ground nutmeg
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 tbs red wine
1 tbs water
For the topping
1/2 cup almonds or walnuts, chopped
1/2 cup rolled oats
3 tbs sweetened shredded coconut
1 tbs almond flour
1/2 tsp ground cinnamon
2 tablespoons coconut sugar
1 tbs coconut oil
1 tbs cold water
Preheat the oven to 350°F. Grease an 8-inch square baking pan with coconut oil, set aside.
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.
Pour the filling into the baking pan, smoothing the berries to even them out, and set aside.
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.
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.
Allow to cool slightly, approximately 15 minutes. Serve warm with a scoop of coconut milk ice cream on top. Enjoy!