Blueberry Apple Crisp
Fresh blueberry and apple crisp with a crunchy oat and coconut crumb topping spiced with cinnamon and nutmeg.
2 cups fresh blueberries
2 cups coarsely chopped, peeled apples
4 tablespoons all-purpose flour - divided use
3 tablespoons granulated sugar
1 tablespoon butter
2 tablespoons sweetened shredded coconut
2 tablespoons old-fashioned rolled oats
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 teaspoons honey
Lightly sweetened whipped cream for accompaniment
- Combine the berries, and apples in a small bowl and sprinkle with one tablespoon flour; toss to coat. Spoon into 6 small lightly greased custard cups.
- Combine the remaining 3 tablespoons flour, and sugar in a bowl. Stir in the butter until crumbly. Stir in the coconut, oats, cinnamon, and nutmeg; set aside.
- Spoon 1/2 teaspoon of honey over each cup of fruit, then sprinkle evenly with the crumb mixture.
- Bake in a preheated oven at 400°F (205°C) for 30 minutes or until bubbly. Let stand 10 minutes and serve warm with a dollop of sweetened whipped cream.
Makes 6 servings.