Blueberry and cassis crisp
20
25
4
No
Ingredients
For the crispy topping:
- 250 ml (1 cup) of grated coconut
- 250 ml (1 cup) of flour
- 150 ml (2/3 cup) of melted butter
- 30 ml (2 tablespoons) of lemon zest
For the blueberry garnishing:
- 750 ml (3 cups) of blueberries
- 75 ml (1/3 cup) of cassis
- 60 ml (1/4 cup) of sugar
- 45 ml (3 tablespoons) of cornstarch
- 15 ml (1 tablespoon) of lemon juice
Preparation
Side-by-side mode
-
Preheat oven to 375°F (190°C).
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In a bowl, mix crispy garnishing ingredients until it gets grainy.
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In another bowl, mix the blueberry garnishing ingredients.
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Divide the blueberry preparation into four ramekins with a capacity of 250 ml (1 cup) each or on a 20 cm (8 inches) baking plate. Divide crispy garnishing over blueberries. Oven bake for 25 minutes, until brown and crispy.
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When serving, garnish with fresh blueberries.
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