Cherry-Blueberry-Coconut Crisp


Cherry-Blueberry-Coconut Crisp

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Cherry-blueberry-coconut crisp served with side of vanilla ice cream

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    Servings and Ingredients

    Serves 8
    2 c. fresh cherries, pitted
    2 c. fresh blueberries
    2 tbsp. flour
    ½ c. granulated sugar
    ⅛ tsp. cinnamon
    ¼ tsp. almond extract
    ½ c. packed brown sugar
    ½ c. Hy-Vee quick oats
    ¼ c. flour
    ¼ c. shredded coconut
    ¼ c. butter, cut into small pieces
    Ice cream, for serving


    1. Preheat oven to 350 degrees.
    2. Combine fruit, 2 tablespoons flour, granulated sugar, cinnamon and almond extract. Pour into greased 8-inch square baking dish. Set aside.
    3. In a medium bowl, combine brown sugar, oats, 1/4 cup flour and coconut. Cut in butter with pasty blender until mixture is the size of peas. Sprinkle over fruit.
    4. Bake 45 minutes or until fruit is bubbling around edges and topping is golden brown. Let stand 5 minutes before serving. Serve with ice cream, if desired.

    Recipe Source:

    Hy-Vee weekly ad from the week of May 25, 2011.