Plum blueberry coconut crisp uses summer fruit well. A crunchy biscuit tops plums and blueberries cooked in lemon and sugar in this simple crowd-pleaser. Cook this recipe ahead and bake when ready.
Fruit filling– 1 1/2 pounds (700 g) ripe plum– 2 cups (300 g) blueberrie– 1/2 cup (1// g) granulated sugar– 1/2 tablespoon lemon zest, use organic lemon– 2 tablespoons (30 ml) fresh lemon juice– 1/4 teaspoon ground cinnamonCrisp topping– 2 cups (200 g) rolled oat– 1 cup (90 g) coconut flake– 1 cup (200 g) all-purpose flour– 1/2 cup (60 g) dark brown (muscovado) sugar– 1 cup (200 g) granulated sugar– 1/4 teaspoon ground cinnamon– 1/2 teaspoon sea salt– 2 sticks (230 g) cold unsalted butter, cut into small piece
INGREDIENTS
Preheat oven to 350°F (175°C) and butter a 9-inch (23-cm) baking dish. Set aside.
INSTRUCTIONS
STEP 1
Prepare fruit:
Plum stones should be removed and wedged. Add blueberries, sugar, lemon zest, juice, and cinnamon to a saucepan.
STEP 2
Stir often over medium-high heat for 10 minutes to dissolve the sugar and soften the fruit. Pour into baking dish.
STEP 3
Make the topping:
Add oats, coconut flakes, sweeteners, and salt to a bowl.
STEP 4
Mix butter and everything ingredients with a pastry blender or your hands until butter breaks into small bits and mixture looks like coarse meal. Cover the fruit evenly.
STEP 5
Bake:Place baking dish on a baking sheet and bake in the center of the oven for 30–40 minutes until fruit is bubbling and top is golden brown and crispy.
STEP 6
Cool gently after removing from oven. Serve bowls warm with ice cream on top. Cover leftover crisp and refrigerate for 3 days.