Spicy Southern Kitchen · by Christin Mahrlig
Blueberry Coconut Crisp
NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 7%
CARBS 64G61% OF CAL
5G FIBER0G ADDED0G INTRINSIC14G OTHER45G TOTAL SUGAR
FAT 18G39% OF CAL
12G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm fruit dessert of fresh blueberries with a cinnamon-coconut-oat topping. Best served with ice cream for a simple summer treat.
dessertsouthernbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Spicy Southern Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups fresh blueberries
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon lime juice
- 1/2 cup all-purpose flour
- 1/3 cup old-fashioned oats
- 1/3 cup firmly packed brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 6 tablespoons salted butter (softened)
At a glance
PER SERVING · TIME 40M
CAL 21%·PRO 7%
CARBS 64G61% OF CAL
5G FIBER0G ADDED0G INTRINSIC14G OTHER45G TOTAL SUGAR
FAT 18G39% OF CAL
12G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 232mg
- Total sugar
- 45g
- Added sugar
- ≥29g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 207mg
- Calcium
- 31mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.