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Blueberry Crisp with Coconut Struesel Topping

By Kevin D. Weeks., About.com

Blueberry Crisp

Copyright 2008 Kevin D Weeks
These Individual Blueberry Crisps take no more than ten minutes to prep (provided you have my basic Fruit Crisp Struesel on hand) and cook in 25 minutes making them a great weeknight dessert. But don't reserve them for dessert, they make a great breakfast too. Personally, I usually just pour some heavy cream (or even milk) into the dish, but you can add whipped cream or yogurt. (Larger image.)Serves 2.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

  • *** Filling ***
  • 1 pint fresh blueberries
  • 1 /1/2 Tbsp. tapioca
  • 1/2 tsp. ground coriander seed
  • 1/2 tsp. lemon juice
  • Sugar to taste
  • 2 Tbsp. salted butter
  • *** Coconut Streusel Topping ***
  • 1/2 cup basic crisp streusel topping (see link below)
  • 1/4 cup sweetened coconut

Preparation:

1. Heat oven to 375 degrees.

Filling:
2. Wash and drain blueberries and pick through discarding any un-ripe or crushed berries and removing any stems.

3. If you can, process tapioca in a mini food processor to make a powder. This is optional but produces a smoother result.

4. Taste berries to determine sweetness and add 1 - 2 tablespoons of sugar to filling according to your taste.

5. In a medium bowl, combine all filling ingredients except butter.

6. Distribute filling between two 1-cup baking/souffle dishes. (I have a particular fondness for because it's so durable.)

7. Embed 1 tablespoon of butter in each dish of berries.

Topping:
8. I like to pulse the coconut two or three times in my mini food processor, but that's not required.

9. Combine topping mix with coconut and divide evenly over berries.

10. Bake in center of oven until berries are bubbling and topping is brown, about 25 minutes.

Fruit Crisp Streusel Topping

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Cooking for Two

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