Print

Apple Blackberry Coconut Crisp

This Apple Blackberry Coconut Crisp recipe has fresh apples and blackberries with a cinnamon-brown sugar and coconut oatmeal topping.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 9 servings
Calories 259 kcal
Author Sara

Ingredients

filling

  • 12 ounces (about 1.5 cups) fresh blackberries washed, you can substitute the same amount unsweetened frozen blackberries (thawed)
  • 4 cups apples peeled, cored, use a good variety for baking like Fuji, Granny Smith or Gala
  • 2 tablespoons granulated white sugar I recommend 2-4 tablespoons, amount to taste depending on the sweetness of the fruit
  • 2 tablespoons cornstarch

topping

  • 1/4 cup all-purpose flour
  • 1/2 cup rolled whole oats
  • 1/2 cup dark brown sugar
  • 1/4 tsp ground Saigon cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 cup unsalted butter cut into 1 tablespoon pieces, cold
  • 1/4 cup unsweetened coconut flakes plus more for garnishing, if you wish
  • 1 scoop vanilla ice cream for topping, optional

Instructions

  1. Preheat oven to 375 degrees F.

  2. In a large mixing bowl, combine blackberries, prepared apples, white sugar and cornstarch. Spread into a 9 x 9 (2 quart) baking dish.

  3. In another large mixing bowl, add the flour, oats, dark brown sugar, cinnamon, nutmeg and coconut flakes. Using a pastry cutter or your fingertips, cut in the butter until the mixture is crumbly.

  4. Bake 30-35 minutes in the preheated oven. When it's done, allow to cool before serving. Top with ice cream and more coconut flakes if you wish, enjoy!

Recipe Notes