Fresh Berry Coconut Crisp (gluten-free)
Fresh Berry Coconut Crisp
It’s berry season here in Idaho. The first of August marks the season and prices plummet at the grocery store, but no matter the time of year, you’re going to love this dessert. Warm berries nestle under a sweet coconut topping that’s sure to please everyone in the family. It’s a perfect ending to a promising summer day that’s brimming with fun outdoor activities and adventure. Maybe you’ve even taken a trip to pick the berries right off the vines. That’s easily done here in Boise. In fact at various locations near the “Green Belt”, the paved path that runs along the Boise river, blackberry and raspberry patches are ripe and ready for those brave enough to dive in with long sleeves, pants and buckets.
I like to use a combination of sweet, ripe plump berries i.e. raspberries, blueberries, strawberries and blackberries. These are mixed with a little sugar and lemon juice. A whole grain topping is made from oats, oat bran, sweet coconut, brown sugar and cinnamon. It happens to be gluten free so it can be served freely to those more sensitive to gluten. It’s so easy to make and takes just a short time to bake that you’ll hardly have time to stir the coconut Greek yogurt before it’s time to pull it from the oven. Ok, maybe not that fast.
Fresh berries are such a treat. When the prices are low, it’s the time to buy extra. I wash them and arrange them in a single layer on a jelly roll tray. Cover with plastic wrap, freeze until firm, then bag the individually frozen berries in freezer bags and store in the freezer. Come winter when fresh berries cost a fortune, I’m sitting pretty with my frozen bags, ready to make this delicious crisp.
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