Instead of coconut, add finely chopped almonds and switch out vanilla with almond extract for a nutty version of this classic crisp.
Preheat over to 350 F.
Rinse blueberries and pat dry with paper towels.
In a bowl, combine blueberries, sugar, 1/4 cup flour and combine so berries are covered in the flour sugar mixture.
Sprinkle with lemon juice and vanilla and toss until liquid is evenly disributed.
Pour berries into a greased 8x8 pan or med sized casserole dish and set aside.
In another bowl, combine oats, brown sugar, 2 TBLS flour, coconut, and cinnamon. Mix well. add the butter a tablespoon at a time using a fork or potato masher to incorporate. The butter should not be melted but soft enough to lightly coat the oat mixture.
Once all the butter is incorporated, spread over berries and bake for 40 minutes or until the berries start to bubble and the oat topping is golden brown. Serve with vanilla ice cream.
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