Two Peas & Their Pod · by Maria Lichty★ 5.0 (1)
Blueberry Coconut Crisp
NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 13%
CARBS 62G51% OF CAL
9G FIBER0G ADDED0G INTRINSIC17G OTHER36G TOTAL SUGAR
FAT 27G50% OF CAL
19G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Blueberries topped with a baked coconut and oat crumble. This warm, easy dessert is fruity and sweet, good for summer eating.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 5 cups fresh blueberries
- 1 tablespoon fresh lemon juice
- 1 cup Quaker Old Fashioned Oats
- 1/4 cup almond meal or whole wheat flour
- 1 cup sweetened flaked coconut
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup melted coconut oil
- Ice cream or yogurt for serving (optional)
At a glance
PER SERVING · TIME 45M
CAL 24%·PRO 13%
CARBS 62G51% OF CAL
9G FIBER0G ADDED0G INTRINSIC17G OTHER36G TOTAL SUGAR
FAT 27G50% OF CAL
19G SAT8G 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
- 35m
- Sodium
- 354mg
- Total sugar
- 36g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 374mg
- Calcium
- 62mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 354MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.