Vanilla Coconut Berry Crisp (Printable Version)

Warm berry filling beneath a crunchy vanilla-coconut oat topping

# Ingredient List:

→ Berry Filling

01 - 4 cups mixed berries (fresh or frozen — blueberries, raspberries, strawberries, or blackberries)
02 - 1/3 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon pure vanilla extract

→ Coconut Crisp Topping

06 - 3/4 cup rolled oats
07 - 1/2 cup all-purpose flour
08 - 1/2 cup unsweetened shredded coconut
09 - 1/2 cup packed light brown sugar
10 - 1/2 teaspoon salt
11 - 1/2 cup unsalted butter, melted
12 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until the berries are evenly coated, then pour the mixture into the prepared baking dish and spread into a uniform layer.
03 - In a separate bowl, whisk together the rolled oats, all-purpose flour, shredded coconut, brown sugar, and salt. Pour in the melted butter and vanilla extract, stirring until the mixture becomes crumbly and all dry ingredients are well coated.
04 - Sprinkle the coconut topping evenly over the berry filling, covering the surface as uniformly as possible.
05 - Bake for 35 minutes, or until the topping is golden brown and the berry juices are bubbling around the edges.
06 - Allow the crisp to rest for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

# Expert Advice:

01 -
  • The coconut in the topping adds a toasty, unexpected crunch that makes people ask what your secret is every single time.
  • It works beautifully with frozen berries, so you never have to wait for peak season to pull it off.
  • The crumble topping comes together in one bowl with melted butter, meaning no pastry cutter or cold butter fuss.
02 -
  • If using frozen berries, do not thaw them first because the extra liquid will make the filling too runny.
  • The crisp is at its absolute best about 30 minutes out of the oven when the topping is still crunchy and the filling is warm but set.
03 -
  • Press a small handful of the topping mixture together in your palm before scattering it to create those big bakery style clumps everyone fights over.
  • Let the melted butter cool slightly before adding it to the topping so it does not melt the brown sugar into a paste.

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