Blueberry Coconut Crisp
9 x 13in pan
3-4 pints fresh blueberries, rinsed
1/4 cup flour
2/3 cup sugar
3/4 cup flour
3/4 cup sugar
1 stick (4oz) butter - dairy on non-dairy, salted or no
3/4 cup rolled oats
2/3 cup shredded coconut - sweetener or no
Preheat oven to 375F.
In a 9x13in pan, combine berries with first quantities flour and sugar, stirring to coat evenly.
In a medium bowl, combine second quantities flour and sugar and then work in butter using a pastry blender or fingers until a coarse crumb is formed. Stir oats and coconut into this and spread mixture evenly over the top of the prepared fruit. If using unsalted butter, sprinkle coarse salt over top. Cover with foil and place baking dish on a baking sheet.
Bake for about 1 hour, removing foil after 45 minutes, until fruit is bubbling robustly and topping is browned. Cool in oven or on counter top for at least an hour before serving.