2 cups blueberries
2 cups peeled, cored, and chopped apples
1/4 cup all-purpose flour, divided
3 tablespoons sugar
2 tablespoons butter
2 tablespoons shredded sweetened coconut
2 tablespoons rolled oats
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 teaspoons honey, divided


1. Preheat oven to 400 degrees F. In a small bowl, combine berries and apples and sprinkle with one tablespoon flour; toss to coat. Spoon into 6 small custard cups.
2. In a medium bowl, combine the remaining 3 tablespoons flour and 3 tablespoons sugar. Using two knives or a pastry blender, cut in the butter until the mixture resembles a coarse meal. Add coconut, oats, cinnamon and nutmeg, stir to combine; set aside.
3. Spoon 1/2 teaspoon of honey over each cup of fruit, then sprinkle with flour mixture. Bake 30 minutes or until bubbling. Let stand 10 minutes, serve warm.

These can be served as is, or with a scoop of vanilla ice cream on top.

Blueberry Apple Crisp
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